Brioche Bread
Ingredients
Sponge
-
½
cup
unbleached bread flour
-
2.25
ounces
unbleached bread flour
-
2
teaspoons
instant yeast
-
½
cup
whole milk, lukewarm
-
4
ounces
whole milk
Dough
-
5
large
eggs, slightly beaten
-
3
cups
unbleached bread flour
-
2
tablespoons
granulated sugar
-
1¼
teaspoons
salt
-
24
tablespoons
unsalted butter, at room temperature
-
1
egg
whisked until frothy, for egg wash
Instructions
- Make the sponge by combining flour and yeast in a bowl, then add lukewarm milk and cover for 30 minutes.
- Add eggs to the sponge and mix until smooth.
- In a separate bowl, mix flour, sugar, and salt, then add to the sponge and mix until hydrated.
- Let the mixture rest for 5 minutes, then gradually add butter while mixing until well combined.
- Transfer the dough to a sheet pan, cover, and chill in the refrigerator for at least 4 hours or overnight.
- Shape the cold dough into desired forms and place in greased molds or loaf pans.
- Proof the shaped dough until it nearly fills the molds, about 1.5 to 2 hours.
- Preheat the oven and bake the brioche until golden brown and hollow-sounding when tapped.
- Cool the loaves on a rack before serving.
Nutrition Facts (estimated)
Servings
2 loaves
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
300mg
Cholesterol
150mg
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