One of the beautiful buttery bread to date is the brioche loaf and you can make this from scratch in which the uses are basically endless. Add milk sugar and dry yeast to the bowl of an electric mixer then give it a quick stir and allow it to bubble. Add in th eggs and about half of the flour and mix on medium speed with the dough hook for about five minutes. After that, scrap the bowl really good and add the rest of the flour and continue to mix for another three minutes until the dough becomes very elastic. Just done forget to add a pinch of salt during this process otherwise the bread will become a bit bland. After the dough has come together start adding the room temperature in large chunks while it’s still mixing while tries to allow the butter to absorb into the dough before adding the next round.
Once all the butter is incorporated in the dough, mix for another three minutes until the dough is very smooth. Take the dough to the working surface and knead for about a minute just to get a smooth shape then transfer it to a lightly oiled bowl cover it and let that proof for about an hour or so until it has doubled in size. Take the dough out once it has proofed then begin to shape it by tucking the edges of the dough towards the bottom of the board. After that, light butter the edges of the loaf pan then place the dough around the edges then cover it and allow that to proof of the last time before you throw them in the oven.
before you are about to bake the brioche dough, evenly brush the top of the dough with a simple egg wash then bake that in 375 degrees Fahrenheit oven for 20 minutes. After 20 minutes, turn the temperature to 425 degrees Fahrenheit for another ten minutes in order to get a really beautiful dark crust. Now that the bread is finished baking, take it from the oven and let it cool for a few minutes then carefully remove the loaf from the pan. Transfer to a cooling rack then allows cooling at room temperature before slicing it, toasting or wrapping it in plastic and storing it in a fridge at least a week.
- 5 cups ap flour
- 1 cup milk
- 2 tsp dry yeast
- 5 large eggs
- 1/4 cup sugar
- 1 cup butter
- 2 tsp salt
- Add 1 cup of milk, 1/4 cup of sugar, and 2 tsp of dry yeast to an electric mixer.
- Let the yeast froth up for about 20 minutes before adding in 5 large eggs.
- Add in half of the flour and mix on medium speed using a dough hook—for about 5 minutes.
- Scrape the bowl down, add in the rest of the flour, and continue kneading for about 3 minutes.
- Add a pinch of salt here and there to season the bread between mixing.
- Once it has come together into a mass of dough, slowly add in 1 cup of room temperature butter until its addition has been fully combined.
- Continue mixing for 3-4 minutes or until the dough has a nice sheen to it.
- Transfer the dough to a lightly floured work surface, knead for 1 minute to give is a round shape, and then transfer it to a bowl coated in oil.
- Allow it to rest in a warm spot for an hour, or until it has doubled in volume.
- This will yield two loaves, so divide the dough by two and store the other half in the fridge until ready to bake. Using half the dough, form an oval loaf shape.
- Transfer to a lightly buttered loaf pan. Cover and allow to proof until it doubles in size.
- Transfer to a 375°F oven and allow to bake for 20 minutes. Then turn the degrees up to 425°F and continue to bake for another 10 minutes.
- Once baked, carefully remove the loaf from the pan and transfer to a cooling rack until cool enough to handle.
- Serve however your heart desires! I toasted mine up, topped with a few pats of butter, some salt to taste, and it was good to go.