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Classic Brioche
Classic brioche is a rich, buttery French bread with a tender and pillowy crumb. The stiff dough requires a heavy-duty mixer to properly incorporate the eggs and butter. Resting the dough overnight in the refrigerator develops a deep flavor and makes morning baking incredibly simple. Serve these golden loaves fresh for a weekend breakfast, or use the slices to create exceptional French toast and bread pudding.
Ingredients
- ¾ cup milk, heated to warm (105° to 115°F)
- 1 package active dry yeast
- 1 teaspoon plus ¼ cup sugar
- 4 cups bread flour or all-purpose flour
- 1 teaspoon salt
- 6 large eggs
- 1 cup butter (2 sticks), softened and cut into pieces (do not use margarine)
Instructions
- 1Mix the warm milk (105 to 115 degrees F), yeast, and one teaspoon of sugar in the bowl of a heavy-duty stand mixer. Allow the mixture to sit for about five minutes until it becomes foamy.
- 2Blend in the remaining quarter cup of sugar, one cup of flour, and the salt. Turn the mixer to low speed and beat in one egg. Continue mixing while alternating the addition of the remaining three cups of flour and the final five eggs until fully combined. Slowly mix in the softened butter until the dough is completely smooth.
- 3Move the dough into a large, lightly buttered bowl. Cover the bowl loosely with greased plastic wrap and set it in a warm spot (80 to 85 degrees F) to rise for about two and a half hours, or until it doubles in size.
- 4Lightly grease two 8.5 by 4.5-inch metal loaf pans. Punch the risen dough down and divide it into two equal portions. Place one portion into each prepared pan, cover loosely with greased plastic wrap, and chill in the refrigerator overnight.
- 5Preheat the oven to 350 degrees F. Bake the loaves for about 30 minutes, or until they turn golden brown and a toothpick inserted into the center comes out clean. Take the loaves out of the pans and let them cool completely on wire racks.