What is brioche you ask? It is a rich, firm, and buttery bread. It is good for toasting, sandwiches, and just about everything else! The kneading of the dough takes a lot of work so you might need someone to help you (I asked my mom to help). It takes along time to make so I suggest starting in the early morning. I got this recipe from The Silver Palate Cookbook by Julee Rosso & Sheila Lukins.
- 2 cups milk
- 1/2 pound (2 sticks) sweet butter
- 1/4 cup granulated sugar
- 2 packages active dry yeast
- 4 teaspoons salt
- 3 eggs, at room temperature
- 8 cups unbleached, all-purpose flour
- 2 to 3 tablespoons vegetable oil
- Combine milk, butter, and sugar in a medium-size saucepan and bring to a boil. Remove from heat and pour into a large mixing bowl. Cool to lukewarm (105 to 115 degrees F).
- Stir in the yeast and let stand for 10 minutes. Stir in the salt. Beat the eggs thoroughly in a small bowl and add to the milk mixture. Stir in 7 cups of the flour, 1 cup at a time, until you achieve a sticky dough. Flour a work surface and turn the dough out onto it. Wash and dry the bowl.
- Sprinkle additional flour over the dough and begin to knead, adding more flour as necessary until you achieve a smooth, elastic dough, about 10 minutes. This should take about ten minutes. Form into a ball.
- Pour 2 to 3 tablespoons vegetable oil into the bowl. Turn the ball of dough in the oil to coat well. Set dough aside, covered with a towel, to rise until tripled in bulk, about 2 hours.
- Punch the dough down, turn onto a lightly floured surface, and knead for about 2 minutes. Return dough to bowl, cover, and let rise again until doubled, another 1 to 2 hours.
- Preheat oven to 375 F.
- Dough is now ready to be formed. If you are baking it in loaf pans, use 2 pans 9 x 5 x 3 inches, lightly buttered. For traditional brioche, use muffin tins or imported brioche molds, available in varying sizes from cookware shops. Let formed dough rise until nearly doubled
- Bake for 30 to 40 minutes (slightly less for small brioches) or until golden brown. Cool before removing from the pan.
I give the brioche 5 out of 5 chefs