Green Chile Brioche

Ingredients

• ½ cup water
• 12 eggs
• 32 ounces flour, plus 1 cup reserved for chile mixture
  

  From our farm

  Roasted Hatch Chile (Frozen)

  $80.00

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• 5 ounces sugar
• 6 teaspoons yeast
• 1 pound butter, very soft
• 2 teaspoons salt
• 1 pound Roasted Hatch Green Chile, chopped and mixed with 1 cup flour

Instructions

1. Combine water, eggs, flour, sugar, yeast, and salt in a stand mixer and mix on medium speed for about 4 minutes until a dough forms.
2. With the mixer running, slowly add the softened butter a little at a time, waiting for each addition to fully incorporate before adding more.
3. Add the Roasted Hatch Green Chile and flour mixture and continue mixing until the chile is evenly distributed throughout the dough.
4. Cover the mixer bowl with plastic wrap and allow the dough to rise at room temperature until it has grown by about one third. Then transfer the bowl to the refrigerator to firm up.
5. Once the dough is firm, about 4 hours, turn it out onto a well-floured surface and perform 2 business letter folds, folding the dough in thirds like a letter.
6. Shape the dough into a rectangle, place in an airtight container, and return to the refrigerator. For best flavor, allow the dough to rest overnight before baking. When ready to bake, transfer the dough to a greased bread pan and allow to rise at room temperature until doubled in size. Brush the top with egg wash.
7. Bake at 375°F to 400°F until the internal temperature reaches 190°F, approximately 45 minutes to 1 hour depending on your pan size and shape. Allow to cool slightly before slicing.