Simple Brioche Bread
This French-type bread, both high in egg and butter content, has the richer aspect of a pastry but is made like a traditional bread. It is great for making french toast.
- 3 1/2 cups bread flour, sifted
- 1 tablespoon active dry yeast
- 3 tablespoon sugar
- 3/4 teaspoon salt
- 1/3 cup whole milk, warmed
- 1/2 cup unsalted butter, softened
- 3 eggs
- 3 tablespoon warm water
- 1 egg yoke for glaze
- In a bowl, mix the flour with the yeast, make a hole in the middle.
- Add the warm milk mixing with the tip of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment.)
- Add the sugar and salt, then add the soft butter, piece after piece, waiting each time that each piece is absorbed.
- Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer).
- Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.
- Work the dough again for 10 minutes and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again.
- Preheat the oven at 400 F.
- Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball.
- Place in the oven to bake for 10 minutes then reduce the heat to 350 F and bake for about 20 to 30 min.
- Remove, remove from pan and let cool on rack.
- This bread makes my house smell awesome when I make this. Excellent for my French Toast recipe.
Ramblings of a Gyrl http://www.ramblgyrl.com/