Brioche Loaf
Brioche loaf is a French enriched bread distinguished by its high ratio of eggs and butter relative to flour. Softened butter is incorporated gradually during kneading until the gluten develops enough for the dough to stretch into a thin, translucent sheet. After proofing, the dough is baked in a loaf pan, developing a deep golden crust that is thin and slightly crisp, enclosing an interior with an extraordinarily fine, cotton-like crumb. The butter flavor is woven through every layer, making the bread rich enough to eat plain. A light toasting amplifies the contrast between the crisp exterior and the soft center. Brioche also serves as an elevated foundation for French toast and bread pudding.
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Instructions
- 1
Mix flour, sugar, salt, and yeast; add eggs and milk and knead.
- 2
Once gluten develops, add room-temp butter bit by bit, kneading 10+ minutes until silky.
- 3
Place in a bowl, cover with wrap, and proof at room temperature for 1 hour.
- 4
Deflate, shape into a loaf pan, and proof in a warm spot for 60 minutes.
- 5
Brush with egg wash and bake at 180°C for 30-35 minutes.
- 6
Remove from pan immediately and cool completely on a wire rack.
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