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