Brioche Bread

Recipes courtesy of La Torte Bakery

Photography By Mary McClung | November 27, 2015

Ingredients

  • 2 large eggs
  • ⅓ cup lukewarm water
  • ¼ cup sugar
  • pinch of salt
  • 2½ cups all-purpose or bread flour
  • ½ teaspoon instant yeast
  • ½ cup butter at room temperature plus enough to grease bowl
  • 1 egg plus 1 tablespoon water for egg wash

Instructions

Makes one loaf.

In a standard mixer, mix together eggs, water, sugar and salt. In a separate bowl, mix flour and yeast. Add flour mixture to the mixer bowl. Mix for 10–12 minutes. Add butter into the mixture in 3 or 4 additions, until all the butter is incorporated. Mix for 5–8 minutes, until smooth and shiny.

Form the dough into a ball. Place in bowl greased with butter. Cover with plastic. Leave dough at room temperature to rise for 1–2 hours. Then refrigerate dough for several hours or overnight.

Form the chilled dough into large round brioche. Place dough in greased pan. Cover lightly with plastic. Let rise for 2½–3 hours, or until it doubles in volume.

Preheat oven to 400°F. Bake brioche for 10 minutes. Reduce temperature to 350°F. Continue to bake for another 20–25 minutes, until golden brown in color. Remove from oven and let cool for 10 minutes. Remove from pan and let cool completely on a cooling rack.

Ingredients

  • 2 large eggs
  • ⅓ cup lukewarm water
  • ¼ cup sugar
  • pinch of salt
  • 2½ cups all-purpose or bread flour
  • ½ teaspoon instant yeast
  • ½ cup butter at room temperature plus enough to grease bowl
  • 1 egg plus 1 tablespoon water for egg wash
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