Brioche, part two

We finished the first portion of the brioche around 11:30, so at two-ish, we punched the dough down and put it in the fridge... Here's the rest of the recipe:

6. Punch dough down. Cover the bowl tightly with plastic wrap and refrigerate overnight, or at least 4 to 6 hours. It should double in size again. 

*At this point, the dough can be frozen. Punch in down, wrap tightly in plastic wrap, and store in freezer. Will keep for one month. Thaw it in the fridge, still wrapped, leaving it overnight and use directly from the fridge. 

7. Butter two rectangular bread pans and set them aside. (I use three.)

8. Divide the dough into twelve equal pieces. (I use fifteen.) Roll each tightly into a ball and play six side by side in each of the pans. (I do five per pan.) Cover with a clean cloth and let dough rise until doubled in bulk, about one to one-and-a-half hours.

9. preheat oven to 375 degrees.

Egg Wash

1 large egg, beaten

1 tablespoon cold water

10. After beating the egg wash, lightly brush the brioche with the egg wash. Working quickly with sharp scissors, snip the top of each brioche in a criss-cross. Place pans in the center of the oven. Bake until loaves are golden. (And if you have it: Bake until the inside of the dough is 200 degrees F according to a insta-read thermometer, I don't.) About 30 minutes. Remove from oven. Put pans on rack to cool. Turn loaves out once cool.