Brioche

I've always wanted to make brioche. It's a rich, egg-y, delicious bread, and perfect for French toast.


Brioche
Adapted from Joy of Cooking
Yield: 1 loaf
Print recipe

2 1/4 tsp dry active yeast
1/3 cup whole milk, warmed to 105F-115F
1 cup all-purpose flour
3 eggs, lightly beaten
3 tbsp sugar
2 tbsp whole milk
1 tsp salt
1 3/4 cup bread flour
3/4 cup butter, softened

1. Combine the yeast and warm milk in the bowl of a stand mixer. Let stand until yeast is dissolved, about 5 minutes.


2. Add the all-purpose flour, eggs, sugar, remaining milk, and salt. Mix on low speed.


3. Gradually stir in the bread flour. Mix until all ingredients are blended.


4. Knead with the dough hook on low to medium speed for 7 to 10 minutes until the dough cleans the sides of the bowl.


5. Add butter and knead vigorously until butter is completely incorporated and the dough is once again smooth.


6. Transfer dough to a buttered bowl, cover with plastic wrap, and let rise in a warm place (75F-80F) until doubled in volume, about 90 minutes.


7. Punch the dough down, knead briefly, and refrigerate, covered, for 4 to 12 hours.


8. Divide the dough into four equal pieces. Roll each piece into a ball and let rest for 10 minutes.


9. Stand the balls in a buttered loaf pan so they are touching.


10. Cover loosely with plastic wrap and let rise in a warm place until doubled in volume, and dough fills the pan, about 1 hour.


11. Preheat the oven to 375F.


12. Bake until golden brown and a knife inserted in the center of the loaf comes out clean, about 30 minutes.


13. Let cool slightly, then move loaf to a rack to cool completely.