Description
A light, fluffy homemade bread loaf enriched with butter and eggs! Perfect for French toast, bread puddings, sandwiches and toasting up with a schmear of jam. Plan ahead because this recipe does take some time.
Ingredients
Scale
SPONGE STARTER:
- 2 tablespoons (30 grams) room temperature water
- 1 tablespoon (13 grams) granulated sugar
- 1/4 cup (35 grams) King Arthur bread flour
- 1/4 cup (35 grams) King Arthur all-purpose flour
- 1/4 teaspoon (1 gram) instant yeast
- 1 large egg, at room temperature
DOUGH:
- 1/2 cup plus 1-1/2 tablespoons (78 grams) King Arthur bread flour
- 1/2 cup plus 1-1/2 tablespoons (78 grams) King Arthur all-purpose flour
- 2 tablespoons (25 grams) granulated sugar
- 1–1/4 teaspoons (3 grams) instant yeast
- 1/2 teaspoon kosher salt
- 2 large eggs, cold
- 1 stick (8 tablespoons/113 grams) butter, at room temperature (very soft)
EGG WASH:
- 1 large egg yolk
- Splash of heavy cream
Instructions
- To make the sponge starter: In a small mixing bowl, combine the water, sugar, flours, yeast and egg. Whisk for about 2 minutes, until very smooth, but very sticky. Scrape down the sides and bottom of the bowl.
- For the dough: Combine the flours, sugar, yeast and salt, stirring to combine. Sprinkle this mixture over the top of the sponge starter, forming a flour blanket. Cover tightly with plastic wrap and let stand at room temperature for 1-1/2 to 2 hours. When ready to use, the dough starter should bubble through the flour blanket in places.
- To finish the dough: In the bowl of a stand mixer fitted with the dough hook, add the dough starter and the 2 remaining eggs. Beat together on low speed for about 1 minute, until the mixture is combined. Increase the speed to medium and beat for another 2 minutes. Scrape down the sides of the bowl and continue beating on medium speed for another 5 minutes. The dough will be smooth and shiny but will not pull away from the sides of the bowl. On medium-low speed, add the butter, one tablespoon at a time, mixing until the butter is almost completely incorporated before adding another piece. The dough will be very soft and sticky but should roughly form a ball. If it is still incredibly sticky, you can beat in 1 to 2 tablespoons of all-purpose flour but be careful not to add it unless you absolutely need it (and don’t add too much!). Brioche is a very soft dough at room temperature.
- Let the dough go through the first rise: Lightly coat a large mixing bowl with nonstick cooking spray and transfer the dough to the bowl. Lightly coat the top of the dough with cooking spray. Cover tightly with plastic wrap. Let the dough rise at room temperature for 1-1/2 to 2 hours, until doubled in size.
- Once risen, transfer the dough to the refrigerate for 1 hour to chill. After 1 hour, gently deflate the dough by stirring with a rubber spatula. Cover and return to the refrigerator for 1 more hour.
- Turn the dough onto a lightly floured work surface and press out into a rectangle (it doesn’t matter what size, so long as you can fold it onto itself), flouring both the work surface and the dough to ensure it doesn’t stick. Fold the dough lengthwise into thirds and press it out into a rectangle again. Turn the dough 90° and fold into thirds again. Seal the corners by pressing together. Ensure it is lightly dusted with flour. Wrap it loosely in plastic wrap, ensuring it is closed so no extra air can get it to dry it out and place the wrapped dough in a gallon bag. Return to the refrigerator and refrigerate overnight and up to 2 days to continue to rise and allow the flavors to develop.
- Lightly spray a loaf pan with nonstick cooking spray or lightly coat with butter. Remove the dough from the refrigerator and press out into a 8 x 5-inch rectangle. Roll it onto itself lengthwise in three turns, pressing down again to seal the dough. Transfer the dough to the prepared pan. Cover with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let the dough rise at room temperature in a warm place until it reaches just above the top of the pan, 1-1/2 to 2 hours.
- To bake: Preheat the oven to 350° about 30 minutes before your dough has finished rising. Once the rise is complete, prepare your egg wash by mixing the egg yolk and cream together. Brush the top of the dough with the egg wash. Using a sharp knife or lamé, slash the dough lengthwise starting about 1 inch from each side and about 1/4 inch deep. Place the pan on the bottom rack of the oven and bake for 35 to 40 minutes, until a rich golden brown. The temperature inside should be 190° using an instant-read thermometer. Remove from the pan onto a cooling rack and allow to cool to room temperature.
Notes
Inspiration: Classic Brioche from The Baking Bible by Rose Levy Berenbaum
- Category: Breads, Bread-y Things