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brioche

Prep Time 10 hours
Cook Time 45 minutes

Ingredients

  • 1/3 c whole milk warmed to 80-100 degrees F
  • 2 tbs sugar
  • 1 1/2 tsp active dry yeast
  • 330 g all-purpose (ap) flour (180 g at first, then 150 g later)
  • 3 or 4 eggs (one extra fro egg wash)
  • 3/4 tsp salt
  • 16 tbs butter at 68 degrees

Instructions

  • beat 180 g flour, yeast, water and eggs until smooth using mixer and beater attachment. let it sit for 45 minutes covered with a towel.
  • add the 150 g left over flour, sugar and salt
  • beat using dough hook for 8-10 minutes
  • add butter 2 tbs at a time, beating in before adding more
  • let it rise 1 hour, covered
  • fold the dough a few times and place in a greased bowl, it might be a bit sticky. refrigerate 4-16 hours.
  • shape the dough into balls and place in your greased loaf pan
  • allow to rise for 1 and half hours- it should look puffy
  • preheat oven to 375
  • whisk equal parts egg and water to make an egg wash, brush loaf with this
  • place loaf pan on a double layer of sheet pans and pop in oven for 20 minutes
  • either cover loaf with foil tent or place sheet pan on rack above loaf to prevent browning. bake for another 20 minutes. i deep brown crust is a good, traditional thing, but watch out for burning! the inside of the bread should get to 190 degrees.
  • cool for 10 minutes in pan, then release it from pan and let it continue to cool on rack (or pull it apart at this point like cookie monster attacking a cookie)