recipes

Brioche

Makes 1 loaf

Brioche

Makes 1 loaf

Nutritional information per serving: Calories 108 (46% from fat)
carb. 16g
pro. 3g
fat 4g
sat. fat 2g
Col. 23mg
sod. 78mg
calc. 8mg
fiber 1g
Tot. Sug. 1gVegetarian

Ingredients

  • 4            tablespoons warm whole milk (105°F – 110°F)
  • 2½         teaspoons dry active yeast
  • 2            teaspoons granulated sugar
  • 2⅔         cups bread flour
  • ¼            cup granulated sugar
  • 4            large eggs, lightly beaten
  • 1           teaspoon kosher salt
  • 12            tablespoons (1½ stick) unsalted butter, room temperature
  • Egg wash (1 large egg and 1 teaspoon water whisked together)

Preparation

  1. 1. Insert Dough Blade. Add 4 tablespoons warm whole milk, 2½ teaspoons active dry yeast and 2 teaspoons granulated sugar together in the work bowl. Let stand until bubbly.
  2. 2. Add 2⅔ cups bread flour, 4 large eggs and 1 teaspoon salt to the work bowl. Secure the Cooking Lid.
  3. 3. The processor is set to mix for 1 minute on Speed 6.
  4. 4. When time expires, scrape the bowl.
  5. 5. The processor is set to mix for 5:30 minutes on Speed 10. Add 12 tablespoons of room temperature butter, a little at a time, scraping the bowl occasionally.
  6. 6. The dough will resemble a thick batter rather than a dough ball but should be smooth. Should the dough be too sticky, add extra flour 1 tablespoon at a time, until smooth.
  7. 7. Transfer the dough to a well greased bowl, cover with plastic wrap and allow to rise in a draft-free place for about 3 hours, until it has doubled in size.
  8. 8. With a floured hand, punch down dough and wrap well with plastic wrap. Refrigerate for at least 4 hours and up to 12 hours.
  9. 9. Bring to room temperature for about 30 minutes before shaping bread.
  10. 10. Generously butter a standard loaf pan. Gently shape dough into a loaf and place into the pan.
  11. 11. Cover with plastic and rest until doubled, about 2 to 3 hours
  12. 12. While brioche is rising, preheat oven to 375°F.
  13. 13. Once doubled in size, brush with egg wash and bake for 35 to 40 minutes. Brioche should be shiny, puffed and golden with the internal temperature at 190°F.