Brioche loaf is a very rich but amazingly light type of bread.
Like bread, it requires very few ingredients but it requires a mixer because a lot of soft butter is incorporated, which turns it into a soft, elastic mess!
This recipe also makes great smaller brioche buns, similar to the ones you find in bakeries. The loaves remain my favorite however as they are so versatile. When sliced it makes perfect toast and if you allow it to go slightly stale, it makes the most delicious French toast Iโve ever tasted.
This is my basic brioche loaf recipe, soft, light, and intensely buttery.
Ingredients:
4 gr of dry yeast
55 gr + 50 gr of water
65 gr + 350 gr of flour
10 gr + 70 gr of sugar
One egg
70 g of butter
5 gr of salt
Directions:
In a bowl, dissolve yeast in 55 gr of water, add 65 gr of flour and 10 gr of sugar.
Beat on medium speed for 3 minutes. Cover and let rise in a warm place until doubled about 1 hour.
In a large bowl, dissolve the dough in egg and 50 gr of water. Add the sugar, salt, the remaining flour, and salt. Beat on medium speed for 3 minutes, then add butter, knead until smooth and elastic, about 6-8 minutes.
Cover and let rise until doubled, about 1 hour.
Punch dough down. Divide into 4 pieces, and roll out onto an oiled surface forming 4 balls.
Place each ball in a plum cake mold. Spray with water, cover and let rise until doubled, about 30 minutes.
Preheat the oven to 170Cยบ ( F), bake 40 minutes or until golden brown.
Spray again with water, put on wire racks to cool.
Allow the brioche loaf to cool to room temperature before slicing. The bread needs time to rebuild its structure. If you slice the brioche loaf while itโs warm, youโll end up with squished, gummy slices. Have patience and you will be rewarded!
Orange or lemon zest can be added to the dough along with the butter, to lend a fresh flavor.