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Home » Recipes » Brioche 2
Courtesy of:
French Food at Home 
Episode:
Breakfast Abroad 
Host:
Laura Calder  
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Brioche 2


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Yield: 2 Loaves
Ingredients:

Brioche

  • 2 envelopes dry active yeast (about 16 g)
  • 6 tbsp warm water or milk
  • 1-1/2 tsps salt
  • 2 tbsp sugar
  • 4 cups flour
  • 6 large eggs, lightly beaten
  • 3/4 cup butter
  • 1 x egg yolk
  • Milk for wash
 
Directions:

Brioche

  1. Stir the yeast into the warm water (or milk), with the salt and sugar. Set aside for five minutes to dissolve. Put the flour in a bowl and make a well in it. Put the eggs and the yeast mixture in the well. Mix it, drawing in the flour, to make a soft, sticky dough.
  2. Work the dough, lifting and slapping, until it becomes soft and very smooth and elastic (this process is a long and difficult job by hand. A mixer with hook attachment is great if you have one). Knead the butter to soften it to the same texture as the dough. Now, work in the butter a piece at a time, again to create smooth, sticky dough (again, the mixer will make that easy). Let the dough rise at room temperature in a covered bowl for two hours.
  3. Punch down the risen dough. Put it back in a bowl, cover, and refrigerate overnight to double. Shape the bread; let it rise 1 1/2 hours in the pan. Glaze with yolk and milk wash. Bake the loaves at 425ºF/220°C for 40 to 45 minutes.