---------- Recipe via Meal-Master (tm) v8.02
       Title: BRIOCHE1
  Categories: Dairy, Brunch
       Yield: 4 servings
   4 1/2 c  Flour, sifted, all purpose
       2 ts Salt
       2 tb Sugar
     1/2 c  Water
   1 3/4 tb Yeast, granulated
       7 ea Eggs
   1 1/2 c  Butter; unsalted softened
   Sift flour & salt together; set aside. Dissolve sugar
   in warm water in large mix- ing bowl. Add
   yeast,dissolve by stirring slowly. Place flour & salt
   on top of sugar & yeast mixture. Then add 6 eggs on
   top of flour mixture. Mix slowly until all ingredients
   are combined. Stir mixture several min. until dough
   becomes smooth & elastic,then add softened butter 2
   tbs. at a time until all is completely incorporated.
   Cover & bench proof dough until double in volume.
   Punch down dough, proof in refrigerator until dough is
   firm & workable. Measure 3-oz. pats of dough. Brush
   oven-proof coffee cups w/ softened butter. Pinch a
   marble-sized piece of dough from each pat & reserve.
   Form each pat of dough into round shape,place in
   buttered cup. Form each marble-sized piece of dough
   into a pear shape. Make a dent (see part 2)