Instructions: Mix one cup flour, yeast, sugar and salt in heavy duty mixer. Add hot water and beat at medium speed for two to three minutes until smooth. Add eggs one at a time beating after each egg. Gradually add two cups more flour. When blended, add butter a few pieces at a time just until blended. Gradually add the rest of the flour slowly for several minutes. The dough will have a thick batter-like consistency. Put into a greased bowl. Cover with plastic wrap and let rise at cool room temperature until doubled, approximately 2 hours. Punch down dough, cover tightly and refrigerate overnight.

Cut dough in half. You may freeze half for another use for up to three weeks. With a rolling pin roll out remaining dough large enough to wrap completely around whole 9 inch Brie round (you may need additional flour to make dough easier to handle; add one tablespoon at a time). (Tip: make sure the dough doesnt stick to the countertop or board before placing Brie in center. Use additional flour if necessary to prevent sticking.)

(Toppings: You may add a topping but it isnt necessary. Suggested toppings could be minced roasted red peppers, olive oil and garlic or olive tapenade and spread on top of Brie.)

Place Brie in center of brioche dough and wrap dough completely around the cheese. Place on greased baking sheet. Put an egg wash on Brie (one whole egg and one tablespoon milk whisked together). Bake in preheated oven 400 degrees until golden brown approximately 30 minutes. Cool. Serve while still warm with extra crackers.

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