Dive into Brioche
In the vast landscape of baked goods, brioche bread holds a special place. Hailing from France, it’s celebrated for its soft crumb and a deep, golden hue, a testament to its butter and egg-rich dough. Whether as loaves, dinner rolls, hamburger buns, or filled with delightful fillings, brioche consistently stands out.
Why does brioche carry such an aura of luxury? Just try placing anything between a brioche bun, and it instantly elevates the experience. However, this indulgence comes at a cost – brioche, with its opulent ingredients and involved process, certainly demands a higher price tag than its bread counterparts.
Only once you’ve undertaken the journey of making brioche will you truly grasp the reason behind its premium pricing. It’s not just bread; it’s an experience.
Crafting Your Brioche: What to Anticipate
Attempting brioche at home? Be prepared for an adventure. The ingredients are not just basic pantry items, and the process might feel longer than other breads. Here’s a candid look:
- Expect a two-day commitment. Brioche requires an overnight rest in the fridge.
- It gobbles up 1 cup of butter and a whopping 6 eggs!
- The dough remains on the stickier side for most of the process.
- Patience and precision are your allies here. Stick to every step for the best results. And if you’re baking internationally, weight measurements are provided for accuracy!
It might sound intimidating, but don’t let that deter you. In the grand scheme of bread-making, this brioche recipe is more forgiving than some (like the elusive baguette). Having crafted it multiple times, I can vouch for its attainability, and the pride that follows is truly unmatched. Should you dive into this baking escapade, I’d love to hear about it. Imagine indulging in your freshly baked, buttery slice; the effort is well worth it!
- 6 eggs (room temperature)
- 1 cup unsalted butter (2 sticks/½ pound/230g, room temperature)
- 4 ¾ cups all-purpose flour (620g, divided)
- 1 tablespoon active dry yeast (9g)
- ¼ cup granulated sugar (50g)
- 1½ teaspoons salt (8g)
- ½ cup warm water (120 ml, approx. 120°F/49°C)
- 2 teaspoons sugar (10g, mixed with 1 tablespoon/15 ml water)
- Ensure 6 eggs and 1 cup of butter reach room temperature. Gather all ingredients beforehand.
- In a mixer, blend 1 cup flour, active dry yeast, granulated sugar, and salt. Add warm water, mixing until smooth.
- Introduce eggs sequentially, ensuring each is fully blended before adding the next.
- On low speed, gradually incorporate 2 cups flour until amalgamated.
- Introduce cubed butter in six parts, ensuring thorough blending after each addition.
- Mix in the remaining flour slowly. The resultant dough will be quite sticky.
- Clean the mixing paddle, cover the dough, and let it rise at room temperature for about 3 hours.
- After this time, deflate the dough and refrigerate it overnight.
- Divide the cold dough into two portions. Shape each on a floured surface to fit two 9″x 5″ loaf pans.
- Choose your desired shape: traditional loaf, braid, or individual buns. The choice is yours!
- Cover shaped dough and let it rise for about 2½ to 3 hours.
- As the dough rises, heat the oven to 350°F/180°C. Bake loaves for 37-40 minutes. If they darken quickly, cover them with foil.
- For a glossy finish, brush the loaves with sugar water immediately after baking.
- Allow bread to cool in the pan for 5 minutes before transferring to a rack.
Relish this brioche while still warm, pairing it with softened butter. Heavenly!
This recipe yields 2 delectable loaves.