November 11, 2011
Brioche! Hands down, my favorite enriched bread. All of the butter and eggs make for a dreamily tender crumb and flaky crust. It's also pretty forgiving to make, so it's really hard to mess this one up even if you're new to viennoiserie or bread making in general. I have already eaten a mini loaf all by myself, and I am extra excited to let the other get a little older for some brioche french toast.
3 3/4 cups bread flour
2 teaspoons salt
1/3 cup granulated sugar
3 1/3 tablespoons fresh yeast
1 cup warm water
1 1/4 cups butter, cut into cubes
1 egg, one yolk, and teaspoon of salt for egg wash
Add yeast to water. In stand mixer with dough hook attachment, add the flour and then on low speed, add the eggs one by one until incorporated. Add the salt, and the sugar. When ingredients are fully mixed, add the water and yeast mixture and continue mixing on medium speed. Once dough is fully hydrated and very wet looking, begin adding butter piece by piece while still mixing. Allow each piece to be almost fully incorporated before adding more. Once all butter has been incorporated, allow dough to mix for another 10 minutes or so. Remove dough and chill until firm. Pull dough from refrigerator and roll out and divide to fit your loaf pan(s). Roll dough into rope pieces, and pinch any seams shut to make surface smooth. Place in pan(s), gently pushing down and into corners, and allow dough to proof in a warm area (on top of preheating stove) until doubled in size (at least 1 hour). Preheat oven to 375F. Once fully proofed, brush egg wash on top and bake for 25 minutes, or until golden brown on top. Remove from pans(s) and cool.