French Brioche Bread

Equipment

• Oven
• Loaf Pan

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

1. 1Combine the warm milk (105° to 115°F), yeast, and 1 teaspoon of sugar in the bowl of a heavy-duty stand mixer. Stir to dissolve, then let the mixture sit for about 5 minutes until it becomes foamy.
2. 2Stir in the remaining 1/4 cup of sugar, 1 cup of flour, and the salt until blended. Turn the mixer to low speed and beat in 1 egg. Continue mixing while alternating the addition of the remaining 3 cups of flour and the final 5 eggs until fully combined. Slowly mix in the softened butter until the dough is completely smooth.
3. 3Transfer the dough to a large, lightly buttered bowl. Cover loosely with greased plastic wrap and set it in a warm spot (80° to 85°F) to rise for about 2 1/2 hours, or until it doubles in size.
4. 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. This cold rest relaxes the gluten and deepens the flavor.
5. 5Preheat the oven to 350°F. Bake the loaves for about 30 minutes, or until they turn golden brown and a toothpick inserted into the center comes out clean. Remove the loaves from the pans and let them cool completely on wire racks before slicing.

Recipe Details