Partially sliced loaf of brioche bread

Makes 1 loaf or brioche à tête

Buttery, rich, and delicious, brioche is one of those breads that may not be a health food, but sure does taste good. As long as you are going to the trouble, make an extra loaf and freeze it. You can use it for hors d’oeuvre, French toast, or even sandwiches.

Ingredients

  • 3 1/3 cups (1 lb) bread flour
  • 1 tablespoon instant dry yeast
  • 2 cups unsalted butter, softened
  • 3 large eggs
  • 6 tablespoons (3 oz) whole milk
  • 3 1/2 tablespoons sugar
  • 1 tablespoons salt
  • Egg Wash:  2 large eggs, combined with 1 tablespoon milk

Directions

  1. To make the brioche dough: In the bowl of an electric mixer fitted with the dough hook, combine the flour and yeast. Add 1/2 cup of the butter, the eggs, milk, sugar, and salt and mix on low speed for 4 minutes. Increase the speed to medium and, with the mixer running, gradually add a scant 1 1/4 cups of the butter, scraping down the sides of the bowl as necessary. After the butter is fully incorporated, mix on medium speed for 15 minutes, or until the dough pulls away from the bowl.
  2. Line a sheet pan with parchment paper, grease it with butter, and place the dough on top. Cover the dough tightly with plastic wrap and refrigerate overnight.
  3. You have several options for shaping brioche dough. You can use a standard loaf pan if you want to use it for slicing, or you can use a fluted brioche mold for a traditional brioche à tête.
  4. For the loaf pan, hand roll the dough out to the length of your pan. Grease the pan lightly with butter and place the dough in the pan. Cover with plastic wrap and let proof in a warm place for 20 minutes.
  5. To shape the dough for a brioche mold, pinch off a piece of dough the size of a ping-pong ball and reserve it. Form the rest of the dough into a ball between your cupped hands by rolling it in a circular motion on a lightly floured work surface.
  6. Grease the brioche mold lightly with butter and place the ball into the mold. Shape the little reserved ball of dough into a nice little round by placing it under the cupped palm of your hand and rolling it in a tight circular motion on the work surface. Apply the ball to the top of the brioche so that it looks like a little hat. Cover and let proof for 20 minutes in a warm place before baking.
  7. For a pan loaf, preheat the oven to 400°F and then reduce the heat to 350°F. Brush the loaf with egg wash, then bake for 20 minutes. Rotate and bake for an additional 8 to 10 minutes, until golden brown. Remove from the pan immediately and transfer to a wire rack to cool.
  8. For a brioche à tête, preheat the oven to 375°F. Brush the loaf with egg wash and bake for 12 minutes. Rotate and bake for an additional 3 to 5 minutes until golden brown. Remove from the pan immediately and transfer to a wire rack to cool.

Miniature brioche a tete being unmolded
Individual brioche à tête molds

CIA FOODIES

Brioche

Partially sliced loaf of brioche bread
Makes 1 loaf or brioche à tête Buttery, rich, and delicious, brioche is one of those breads that may not be a health food, but sure does taste good. As long as you are going to the trouble, make an extra loaf and freeze it. You can use it for hors d’oeuvre, French toast, or even sandwiches.

Ingredients

  • 3 1/3 cups (1 lb) bread flour
  • 1 tablespoon instant dry yeast
  • 2 cups unsalted butter, softened
  • 3 large eggs
  • 6 tablespoons (3 oz) whole milk
  • 3 1/2 tablespoons sugar
  • 1 tablespoons salt
  • Egg Wash:  2 large eggs, combined with 1 tablespoon milk

Directions

  1. To make the brioche dough: In the bowl of an electric mixer fitted with the dough hook, combine the flour and yeast. Add 1/2 cup of the butter, the eggs, milk, sugar, and salt and mix on low speed for 4 minutes. Increase the speed to medium and, with the mixer running, gradually add a scant 1 1/4 cups of the butter, scraping down the sides of the bowl as necessary. After the butter is fully incorporated, mix on medium speed for 15 minutes, or until the dough pulls away from the bowl.
  2. Line a sheet pan with parchment paper, grease it with butter, and place the dough on top. Cover the dough tightly with plastic wrap and refrigerate overnight.
  3. You have several options for shaping brioche dough. You can use a standard loaf pan if you want to use it for slicing, or you can use a fluted brioche mold for a traditional brioche à tête.
  4. For the loaf pan, hand roll the dough out to the length of your pan. Grease the pan lightly with butter and place the dough in the pan. Cover with plastic wrap and let proof in a warm place for 20 minutes.
  5. To shape the dough for a brioche mold, pinch off a piece of dough the size of a ping-pong ball and reserve it. Form the rest of the dough into a ball between your cupped hands by rolling it in a circular motion on a lightly floured work surface.
  6. Grease the brioche mold lightly with butter and place the ball into the mold. Shape the little reserved ball of dough into a nice little round by placing it under the cupped palm of your hand and rolling it in a tight circular motion on the work surface. Apply the ball to the top of the brioche so that it looks like a little hat. Cover and let proof for 20 minutes in a warm place before baking.
  7. For a pan loaf, preheat the oven to 400°F and then reduce the heat to 350°F. Brush the loaf with egg wash, then bake for 20 minutes. Rotate and bake for an additional 8 to 10 minutes, until golden brown. Remove from the pan immediately and transfer to a wire rack to cool.
  8. For a brioche à tête, preheat the oven to 375°F. Brush the loaf with egg wash and bake for 12 minutes. Rotate and bake for an additional 3 to 5 minutes until golden brown. Remove from the pan immediately and transfer to a wire rack to cool.
Miniature brioche a tete being unmolded
Individual brioche à tête molds

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