This classic brioche is the epitome of comfort baking. Rich with eggs and butter, it yields an incredibly soft, tender crumb with a slight sweetness that makes it perfect for breakfast or dessert. The dough is forgiving and easy to handle, making it accessible for home bakers. It’s ideal for making French toast, sandwiches, or simply served warm with a pat of butter. The aroma alone will fill your kitchen with warmth, inviting family and friends to gather around. A timeless recipe that brings a touch of Parisian elegance to your daily table.
Easy Brioche Loaf
Description
This classic brioche is the epitome of comfort baking. Rich with eggs and butter, it yields an incredibly soft, tender crumb with a slight sweetness that makes it perfect for breakfast or dessert. The dough is forgiving and easy to handle, making it accessible for home bakers. It&# 226;ÂÂs ideal for making French toast, sandwiches, or simply served warm with a pat of butter. The aroma alone will fill your kitchen with warmth, inviting family and friends to gather around. A timeless recipe that brings a touch of Parisian elegance to your daily table.Ingredients
Directions
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Butter a loaf pan and line the bottom with a piece of parchment or waxed paper. Butter the paper as well.
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In a small saucepan over low heat, warm the milk until it reaches approximately 110ðF (43ðC). Remove from heat and pour into a small bowl.
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Whisk the yeast into the warm milk. Stir in 1 cup of the flour. Cover the bowl with plastic wrap and let it rest at room temperature for about 10-15 minutes until it begins to rise slightly.
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Meanwhile, cut the butter into 6-8 pieces. In the work bowl of a food processor fitted with the metal blade, combine the butter, sugar, and salt. Pulse at one-second intervals until the mixture is soft and smooth, scraping down the sides as needed.
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Add the eggs one at a time, processing until smooth after each addition. If the mixture looks curdled, process for an additional minute until smoother.
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Add the remaining 1 1/4 cups of flour to the processor. Then add the milk-yeast-flour mixture, scraping it from the bowl with a rubber spatula.
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Pulse at one-second intervals until the ingredients form a soft, smooth dough. Then process continuously for 15 seconds to develop the gluten.
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Remove the work bowl from the base and discard the blade. Scrape the dough onto a generously floured work surface.
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Fold the dough over on itself several times to make it more elastic. Press the dough into a rough rectangle, approximately 9 x 5 inches.
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Fold each long side about 1 inch in toward the center and press firmly to seal. Starting at the top, fold the dough to the middle, then fold the bottom up past the seam and pinch to seal.
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Place the dough in the prepared pan, seam side down. Press the top firmly with your palm to flatten it and fill the pan evenly.
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Cover with buttered plastic wrap or a towel. Allow to rise until the dough is about one inch above the rim of the pan, which should take about 40-45 minutes.
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About 40-45 minutes after placing the dough in the pan to rise, preheat the oven to 350ðF (175ðC), setting a rack in the middle level.
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Using a razor blade or sharp knife held at a 30-degree angle, cut a slash down the middle of the top of the loaf, beginning and ending about one inch from the ends.
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Bake for 30-35 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom. Cool in the pan for 10 minutes before transferring to a wire rack.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 12.6kcal
- % Daily Value *
- Total Fat 0.3g1%
- Saturated Fat 0.2g1%
- Cholesterol 0.6mg1%
- Sodium 12.0mg1%
- Total Carbohydrate 1.5g1%
- Dietary Fiber 0.0g0%
- Sugars 1.5g
- Protein 1.0g2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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