Test kitchen five - buttermilk brioche

Ingredients

• 1/4 Cup very Warm Water (about 110 degrees)
• 1/2 Cup Cultured Buttermilk  - Heat until simmering but not boiling. You don't want the buttermilk to break
• 1 Tablespoon Active Dry Yeast
• 5 1/2 to 6 Cups All Purpose Flour
• 1 Tablespoon Sugar
• 1 Teaspoon Salt
• 3 Large Eggs At Room Temperature
• 1/4 Cup Sugar
• 4 Ounces Butter Substitute (Smart Balance (c) or other High Fat - Low Water Suvstitute)
• 3/4 Cup Currants
• 1 Tablespoon Ground Cinnamon
• 1 Teaspoon Sugar
• 1 Egg White Beaten with 1 Tablespoon Buttermilk for Glaze
• 2 Tablespoons Oil
• 1 Large Mixing Bowl
• Rolling Pin
• Flat Surface
• 3 1-Gallon Zipper Bags
• Plastic Wrap
• 13" x 9" x 2" Baking Pan

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Preparation

• In the large bowl, add the water, 1 tablespoon sugar and yeast - allow to bloom (about 5 minutes)Add the Flour, buttermilk, whole eggs, 1/4 cup sugar and salt.
• Mix with you hands to form a very soft doughGather the dough up and begin smacking it back into the bowl.
• Add a little flour and knead it in a little between smacks"Smack" the dough into the bowl 100 times - or - until the dough becomes smooth and no longer sticky.
• Lightly coat the bowl and dough with oilCover with plastic wrap and allow to double in size (About 1 Hour). Punch the dough down and divide into 3 equal portions.
  
• Place the portions into separate bags and place in the freezer for 45 minutesWhen the dough is cold and firm - take each dough ball and roll out on a flat surface into 1' x 1' squares (They will be about 1/2" thick).
• Sprinkle each square with 1 Teaspoon Ground cinnamon and 1/3 of the currantsStack the layers on top of another. Beginning with the side closest to you, roll (jellyroll style) into a log
• Pinch the seams to seal and place in a lightly oiled panAllow to rise until double in sized (About 45 minutes to 1 hour)Preheat the oven to 350.
• Beat together the egg white and the tablespoon of buttermilk; brush the top and sides of the loaf.
  
• Bake for 25 to 30 minutes - or until the loaf gives a nice solid "Thunk" when thumpedRemove from the oven and cool on a wire rack.

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