Best Simple Brioche Recipes

SIMPLE BRIOCHE LOAF RECIPE - (4.6/5)

Steps:

• Bread Machine: Add all ingredients in order to a bread machine. Set on the dough cycle. When cycle is done (usually 1 1/2 hours for most bread machines) proceed to step 6. By Hand: 1) Heat the milk in a small saucepan over low heat until it's just warm (110-115F). Remove pan from heat and pour milk into a small bowl. Stir in the yeast and 1 cup of the flour. 2) Cover the bowl with plastic wrap and let rest for 10 minutes. 3) Combine the butter, sugar, salt and eggs in a mixer bowl with a paddle attachment (or food processor). Add remaining 1 1/2 cups flour and process until smooth. 4) Add the yeast mixture and process again until smooth. 5) Turn the dough onto a lightly floured surface and knead 5 minutes, until smooth and elastic. 6) Shape the dough into a loaf and place into 8 1/2 or 9 inch non-stick loaf pan or in a glass loaf pan with non-stick cooking spray. Cover the pan with a clean dish towel and allow to rise for about an hour in a warm location free of drafts. Preheat the oven to 375. Using a sharp knife, score the loaf length wise. Then score the loaf 3 times at equal intervals across. This makes a professional looking loaf and helps it bake evenly. (It can be left plain if desired.) Bake for 25-35 minutes, or until golden. Remove from pan and place the loaf on its side on a cooling rack. Alternate side after 5 minutes (this prevents the loaf from compressing).

SIMPLE BRIOCHE

Steps:

• Stir the flour, sugar, and the salt together in a large bowl, or in the bowl of a heavy-duty mixer. Make a well in the center, and pour the warm water in to the well. Sprinkle the yeast over the water and stir it in. Add the eggs to the well, and combine with the water. Gradually stir the dry ingredients into the wet to form a firm dough. Continue beating by hand for five minutes or in the mixer for 3 minutes until the dough is elastic. It will be somewhat sticky, but it shouldn't stick to your hands.
• Add the melted butter and mix just until it is incorporated. Now the dough will be more like a batter - sticky (it may stick to your fingers ) but not wet.
• Cover the bowl with a tea towel and leave it in a warm spot (68-70°F.), until the dough has risen slightly, almost imperceptibly, about 1 hour.
• Generously butter and 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
• Punch down the dough and place it in the prepared loaf pan, spreading it as evenly as possible so it fills the pan. Cover with a damp towel and let rise in a warm spot (68-70°F.) until it has increased by about one third (the change in size is not dramatic), about 1 1/2 hours.
• Preheat the oven to 375°F.
• Prepare the egg wash:
• Whisk the egg and water together in a small bowl and paint the loaf with the mixture. To help it rise evenly, slash the top of the loaf in several places (or snip it with a pair of kitchen shears). Bake in the center of the oven until the brioche is puffed and golden, 35-40 minutes.
• Remove the pan from the oven and turn the brioche out onto a wire rack to cool.