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Brioche
Soft and buttery, this bread takes some TLC to prepare, but the final results
are well worth it. Perfect when toasted and spread with jam for breakfast, or
sliced and made even more decadent when used for making French toast.
Active Time: 55 minutes Total Time: 5 hours 45 minutes
Makes 1 loaf (about 8 servings)
1¼ teaspoons active dry yeast
1 teaspoon plus 2 tablespoons granulated sugar, divided
2 tablespoons warm whole milk (105–110°F)
1
1
⁄3
cups bread flour
2 large eggs, lightly beaten
½ teaspoon kosher salt
6 tablespoons unsalted butter, cold and cubed (store in refrigerator
until ready to use)
egg wash (1 large egg and 1 tablespoon water whisked together)
1.
In a small bowl, dissolve the yeast and teaspoon of sugar in the warm milk.
Let stand 5 to 10 minutes, or until mixture is foamy.
2. Put the flour and the remaining 2 tablespoons of sugar in the bowl of a
stand mixer fitted with the paddle attachment. Mix to combine. Once yeast
has proofed, add mixture to the flour/sugar. Mix on a medium-low speed
until completely combined, and then very gradually add the eggs, not
adding more until the previous bit has been absorbed by the flour mixture.
Continue to mix until dough is completely homogenous without any lumps.
You may need to raise the speed to a medium/medium-high at this point.
The dough will be very sticky and glue-like. Allow this to mix for about 10
minutes to allow gluten to develop well. Stop the mixer to scrape down the
sides of the bowl and the paddle as needed to be sure that the dough is
well-mixed and smooth.
3. Scrape down the sides of the bowl and the paddle, and then replace the
paddle with the dough hook. Start mixing on a low/medium-low speed and
add the salt. Gradually add the cold butter, cube by cube, not adding more
butter until the preceding is fully incorporated. Increase speed to medium
and continue kneading until all the butter has been added. Add additional
flour, 1 teaspoon at a time, if dough is getting too sticky. The kneading
process should take about 15 to 20 minutes – do not rush it! Dough is
done when it is smooth and elastic, and when pulled should not break
apart easily.
4. Form dough into a ball and put in a clean mixing bowl, cover with plastic
and allow to rest in the refrigerator for 3½ hours. After chilling, let rest at
room temperature for an additional 30 minutes.
5. Generously butter a 9-inch loaf pan. Gently shape dough into a loaf and
put it in the pan. With the rack in the lower rack position, put pan in oven.
Set to Steam at 100°F for 25 minutes to proof. Remove from oven and
lightly brush with egg wash. Return to oven and then set to Bread at 350°F
for 30 minutes to bake. Bread should be shiny and well browned at the end
of the baking cycle, and the internal temperature should read 190°F.
6. Remove bread from the pan and allow to fully cool on a rack before serving.
Nutritional information per serving:
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