Brioche
Brioche
(29)
|
rate this recipe » |
| Hands-on time: | |
|---|---|
| Baking time: | |
| Total time: | |
| Yield: | 2 loaves or 12 mini brioche |
Ingredients
Dough
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 3 tablespoons sugar
- 1 1/4 teaspoons salt
- 1 tablespoon instant yeast
- 3 large eggs*
- 1/4 cup lukewarm water
- 10 tablespoons butter
- *Use 3 large eggs + 1 egg yolk, if desired — this will allow you to brush the leftover egg white on the loaf if you're planning to garnish it with sugar; see tip at right.
Directions
1) In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Also, we don't recommend trying to knead it by hand. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below.
2) Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.
3) Divide the chilled dough into 12 pieces to make mini-brioche; leave it whole for one large round brioche; or divide it in half for two 8 1/2" x 4 1/2" loaves.
4) Place the dough into the greased pan(s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it's doubled and looks very puffy. If you're making two loaves, it's fun to make simple three-strand braids, and set them in the loaf pans.
5) To bake a large, round brioche: Place the pan into a preheated 400°F oven. After 10 minutes, reduce the oven heat to 350°F and bake for about 30 to 35 minutes more. Check the brioche after 15 minutes; tent with aluminum foil if it appears to be browning too quickly. Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer. (It's easy to underbake, since it browns so quickly!) Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a rack.
6) To bake the mini brioches: Place the pan(s) into a preheated 375°F oven and bake for 25 to 30 minutes (tent after 10 minutes if they're browning too quickly). Remove from the oven, let stand for 5 minutes, then turn out onto a rack.
7) To bake the loaves: Allow the loaves to rise till they've nearly reached the rim of the pan, about 3 hours. Bake in a preheated 350°F oven for 40 to 45 minutes, tenting with foil after 15 to 20 minutes.
Reviews
- 02/01/2012
- I am a novice baker and Brioche seemed so out of reach for me....but with the fantastic help of the KAF hot line/online chat (thank you guys!), I was able to get through it. I did the overnight method and my bread tasted spectacular, but didnt puff up as much on the second rise. Turns out I over proofed by dough. So if you are letting dough sit overnight, do not proof for 1 hour first. Just throw the whole thing in the fridge. I made this for a fancy luncheon sandwhich with curry chicken salad. It was super delicious and the ladies raved. I will definately make this again.
- 12/25/2011
- I would like to try this recipe. Can you tell me if you scoop up the flour with the measuring cup, or spoon the flour into a measuring cup? I have heard the different methods of measuring can affect the outcome of the bread. Thank you - it looks delicious.
We recommend measuring flour this way: http://www.kingarthurflour.com/recipe/measuring-flour.html. If you have any other questions, please give us a call on the Baker's Hotline! ~Mel
- 12/10/2011
- Have never been so proud of a loaf of bread! This recipe ROCKS!!! I have arrived at the KAF Kingdom! The braided loaf is beautiful! Next step filled minis with chocolate and nuts for gifts!
We're proud to be part of your baking journey and home-made holiday! Happy Baking! Irene @ KAF
08/22/2011- Gave a very nice loaf. I didn't have any milk powder so substituted 5 oz fluid of milk.
- 08/17/2011
- Love this recipe. First time to make brioche and it came out perfect!
- 08/17/2011
- First time baking Brioche and it came out perfect! I followed the recipe exactly and had no problems. My husband loved it!
- 08/17/2011
- My first time making Brioche and it came out perfect. I followed the recipe exactly and had no problems. My husband loved it!
- 06/17/2011
- I absolutely love this recipe. I am making it for the second time today. The first time I made it I used it to make a maple bread pudding which turned out being unbelievablly good, it was gone the following day. I am planning on making the bread pudding again tomorrow with the Brioche. I love the tender, smooth, and slightly sweet taste of this bread. It also is great for french toast. Thank you very much KAF for all of your wonderful recipes, I use your recipe link quite often and everything is always great.
- 06/16/2011
- I made this a couple days ago and it was soooo good! Its flavor reminds me of a croissant but with the yum yum of bread. I noticed on the image that the crust is a little darker than I prefer, so I tented it with foil after 10 mins. Other than that the recipe is perfect! Also, don't grease your hands and work surface during shaping, I did so and the thing ended up being stickier. :) Who ever made this recipe deserves a bone-breaking high five!
- 06/05/2011
- Love this... I add dried cranberries and frozen blueberries.. I call it red/white and blue Broiche.. I bake it in the Panentone paper bakers.. everyone loves it!
