Brioche

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
  1. 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).
  2. 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.
  3. 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.
  4. 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.
  5.  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.
  6. Preheat oven to 375 F.
  7. 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
  8. 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

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