Brioche
Soft and buttery, this bread takes some TLC to prepare, but the final results are well worth it. Perfect when toasted and spread with jam for breakfast, or sliced and made even more decadent when used for making French toast.
Active Time: 55 minutes Total Time: 5 hours 45 minutes
Makes 1 loaf (about 8 servings)
1¼ teaspoons active dry yeast
1teaspoon plus 2 tablespoons granulated sugar, divided
2 tablespoons warm whole milk
11⁄3 cups bread flour
2 large eggs, lightly beaten
½ teaspoon kosher salt
6tablespoons unsalted butter, cold and cubed (store in refrigerator until ready to use)
egg wash (1 large egg and 1 tablespoon water whisked together)
1.In a small bowl, dissolve the yeast and teaspoon of sugar in the warm milk. Let stand 5 to 10 minutes, or until mixture is foamy.
2.Put the flour and the remaining 2 tablespoons of sugar in the bowl of a stand mixer fitted with the paddle attachment. Mix to combine. Once yeast has proofed, add mixture to the flour/sugar. Mix on a
3.Scrape down the sides of the bowl and the paddle, and then replace the paddle with the dough hook. Start mixing on a
butter until the preceding is fully incorporated. Increase speed to medium and continue kneading until all the butter has been added. Add additional flour, 1 teaspoon at a time, if dough is getting too sticky. The kneading process should take about 15 to 20 minutes – do not rush it! Dough is done when it is smooth and elastic, and when pulled should not break apart easily.
4.Form dough into a ball and put in a clean mixing bowl, cover with plastic and allow to rest in the refrigerator for 3½ hours. After chilling, let rest at room temperature for an additional 30 minutes.
5.Generously butter a
6.Remove bread from the pan and allow to fully cool on a rack before serving.
Nutritional information per serving: $BMPSJFT GSPNGBU tDBSCHtQSPH tGBUHtTBUGBUHtDIPMNHtTPENH tDBMDNHtGJCFSH
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