This bread is a staple in the pastry kitchen and it has many uses—from French toast to croutons. The direct mixing method and overnight rise is a technique I picked up over the years. Brioche freezes beautifully.
Recipe information
Yield
makes one 9 x 5-inch loaf
Ingredients
Preparation
Step 1
Put the flour and yeast in the bowl of a standing mixer fitted with the paddle. (If you are using fresh yeast, crumble it into the flour and continue to crumble until the mixture resembles fine crumbs.) Add the milk and eggs and beat at medium speed until you have a smooth dough. Add the butter a few pieces at a time and beat at medium speed until completely incorporated.
Step 2
Change to the dough hook. Add the sugar and salt and mix on low until combined. Increase the speed to medium-high and knead the dough until glossy and very elastic, 12 to 15 minutes. The dough should be almost thin enough to see through when stretched; if the dough breaks instead of stretching, keep kneading.
Step 3
Spray a bowl with cooking spray. Scrape the dough into the bowl, then turn the dough over. Cover tightly with plastic wrap and refrigerate overnight.
Step 4
Spray a 9 x 5-inch loaf pan with cooking spray.
Step 5
Flatten the dough into an 8 x 12-inch rectangle. Roll the dough tightly, starting with a short side and pressing down firmly as you roll. As you reach the far end, flatten it with the heel of your hand, then finish rolling. Place the dough, seam side down, in the loaf pan. Cover with plastic wrap and let rise until doubled, about 2 hours.
Step 6
Thirty minutes before the dough has completely risen, heat the oven to 350°F or 325°F on convection.
Step 7
Uncover the brioche and bake for 30 minutes. Reduce the oven temperature to 325°F (300°F if you’re using convection) and bake for another 30 to 45 minutes, until the crust is crisp and the loaf sounds hollow when you rap on the bottom. Remove the brioche from the pan and let cool on a rack.
BRIOCHE CROUTONS
Step 8
Croutons aren’t just for the savory kitchen. I make them with plain Brioche (page 194) and with Chocolate Brioche (page 196) and use them as a crunchy component in many desserts.
Step 9
I store brioche in the freezer, not just because it keeps it fresh, but because it’s easier to cut thin, even slices from a loaf when it is frozen. I recommend you do the same.
Step 10
Cut 1/3-inch slices of plain or chocolate brioche. Trim the crusts and discard. Cut the slices into 1/3-inch dice. Spread the bread cubes out on a baking sheet and leave them on the counter overnight to dry.
Step 11
Heat the oven to 325°F or 300°F on convection. Line a small rimmed baking sheet with parchment.
Step 12
Toss the bread cubes with a teaspoon or two of oil, then with sugar and coarse salt to taste. Spread out again on the baking sheet. Bake, stirring carefully and often, until golden, about 10 minutes. Let cool completely and then store in an airtight container for up to 3 days.
