Breads

Brioche

October 23, 2017

Hey all! Sorry for being so terrible with my uploads lately… I’ve been in a bit of a daze with my boys, new puppy, and new place—so I have to ask for a bit of grace from all of you!!! My wife Rachel has been a freaking shining beacon of an example, so go check out her channel (www.youtube.com/racheltalbott) if you want to watch a real youtuber. ANYWAYS, this bread is on another level amongst other bread and is such a wonderful thing to use for burger buns and French toast. Give it a go and you’ll have one of the best slices of toast in your life.

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.

Add in 5 large eggs.

Add in half of the flour.

Mix on medium speed using a dough hook—for about 5 minutes.Scrape the

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 (2 tsp).

Once it has come together into a mass of dough, slowly add in 1 cup of room temperature butter until it 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 flip it.

Transfer to a cooling rack until cool enough to handle.

Serve however your heart desires!

I toasted mine up…

…topped with a few pads of butter…

…some salt to taste, and it was good to go! ENJOY! 

Brioche

Brioche

Ingredients

  • 5 cups ap flour
  • 1 cup milk
  • 2 tsp dry yeast
  • 5 large eggs
  • 1/4 cup sugar
  • 1 cup butter
  • 2 tsp salt

Instructions

  1. 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 boll 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 (2 tsp).
  2. Once it has come together into a mass of dough, slowly add in 1 cup of room temperature butter until it 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.
  3. 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.
  4. 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.
  5. Serve however your heart desires! I toasted mine up, topped with a few pads off butter, some salt to taste, and it was good to go! ENJOY!
http://www.byrontalbott.com/brioche/

| Top Left: Walnut Cutting Board | Top Middle: Electric Mixer | Top Right: All-Clad Bowls |
| Bottom Left: Glass Mixing Bowls | Bottom Middle: Staub Brean Pan | Bottom Rad: Cooling Rack |

  • Alan November 18, 2017 at 12:30 pm

    Is the milk supposed to be warmed (about 105 – 110 DegF) before adding to the sugar and yeast? I normally would do that, but the recipe did not mention it. My dough didn’t rise very well, and I was wondering if that was the reason.

    Thanks for the wonderful recipes and videos!

    Alan