BRIOCHE LOAF BREAD
This brioche bread is ultra soft, rich and buttery! Not only delicious to eat, but also easy to prepare! Perfect for sandwiches, French toast and just eating on your own.
INGREDIENTS
BRIOCHE DOUGH:
- 1 teaspoon of kosher salt
- 1/4 cup hot water (110 degrees F)
- 2 cups + 2 tablespoons all-purpose flour
- 2 tablespoons of granulated white sugar
- 1/2 tablespoon of active dry yeast
- 3 large eggs, at room temperature
- 1/2 cup (1 stick) unsalted butter, softened and cut into tablespoons
EGG WASH:
- 1 teaspoon of water
- 1 large egg
- a pinch of kosher salt
INSTRUCTIONS
PREPARE THE BREAD DOUGH:
First, in the bowl of a stand mixer, dissolve the yeast and sugar in lukewarm water. Stir to combine and let stand for 5-7 minutes. The mixture will bubble and smell like beer once the yeast is activated. Whisk in the eggs until well combined.
Then, attach the dough hook to the stand mixer. Add salt and 2 cups of flour. Start the mixer on low speed until the dough begins to come together, about 2 minutes.
The dough should look like a shaggy mess. Increase the speed to medium and add the softened butter one tablespoon at a time. The mixture will be very sticky. Add the remaining 2 tablespoons of flour.
Continue mixing for another 3 minutes until the dough is shiny and smooth.
Stop the mixer and cover the bowl with plastic wrap or a kitchen towel. Let the dough rest for 15 minutes. Blend on medium speed for another 5 minutes. At this point the dough will still be quite sticky. Do not add additional flour. Using a spatula or dough scraper, remove the sticky dough from the mixing bowl. Transfer the dough to a large, well-greased bowl. Cover with plastic wrap or a kitchen towel. Let the dough rise at room temperature for one hour.
Hit the dough. Fold the dough in thirds like a business letter. Return the dough to the greased bowl.
Cover with plastic wrap and let cool in the refrigerator overnight for at least 6 hours and up to 12 hours.
SHAPE THE BRIOCHE BREAD:
Grease a 9 x 5 inch loaf pan. Prick the cooled dough. Divide into 5 equal portions. Working one portion at a time, roll out the dough into a 5-inch square. Using the heels of your palms, gently flatten and stretch the dough to the desired size. Roll the dough into a log and place it seam side down in the loaf pan. Repeat with the remaining portions of dough.
Lightly cover the dough in the pan with plastic wrap or a tea towel and let the dough rest at room temperature. Let the dough rest until it reaches the top of the loaf pan. It will take between 90 minutes and 2 hours.
ADD EGG WASH:
Preheat oven to 350 degrees F. Combine egg wash by whisking together egg, salt and water until smooth. Remove the plastic wrap and lightly brush the egg mixture on top of the bread.
BAKE THE BREAD:
Bake the bread for 35 to 40 minutes, turning it halfway through cooking. The finished bread should be golden brown on top and the internal temperature of the bread should be at least 200 degrees F on an instant-read kitchen thermometer. Let the bread cool in the pan for 10 minutes. Remove the bread from the pan and let it cool to room temperature on a wire rack. Once the bread has cooled, use a serrated knife to slice the bread. Store cooled bread in an airtight container at room temperature for up to 4 days. Happy Cooking Time.
