Simple Brioche
Serves: 2
Manley Abshire
1 January 1970
Based on User reviews:
55
Spice
48
Sweetness
50
Sourness
42
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
Stir the flour, sugar, and the salt together in a large bowl, or in the bowl of a heavy-duty mixer
2
Make a well in the center, and pour the warm water in to the well
3
Sprinkle the yeast over the water and stir it in
4
Add the eggs to the well, and combine with the water
5
Gradually stir the dry ingredients into the wet to form a firm dough
6
Continue beating by hand for five minutes or in the mixer for 3 minutes until the dough is elastic
7
It will be somewhat sticky, but it shouldn't stick to your hands
8
Add the melted butter and mix just until it is incorporated
9
Now the dough will be more like a batter — sticky (it may stick to your fingers ) but not wet
10
Cover the bowl with a tea towel and leave it in a warm spot (68-70°F
11
), until the dough has risen slightly, almost imperceptibly, about 1 hour
12
Generously butter and 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan
13
Punch down the dough and place it in the prepared loaf pan, spreading it as evenly as possible so it fills the pan
14
Cover with a damp towel and let rise in a warm spot (68-70°F
15
) until it has increased by about one third (the change in size is not dramatic), about 1 1/2 hours
16
Preheat the oven to 375°F
17
Stir the flour, sugar, and the salt together in a large bowl, or in the bowl of a heavy-duty mixer
18
Make a well in the center, and pour the warm water in to the well
19
Sprinkle the yeast over the water and stir it in
20
Add the eggs to the well, and combine with the water
21
Gradually stir the dry ingredients into the wet to form a firm dough
22
Continue beating by hand for five minutes or in the mixer for 3 minutes until the dough is elastic
23
It will be somewhat sticky, but it shouldn't stick to your hands
24
Add the melted butter and mix just until it is incorporated
25
Now the dough will be more like a batter — sticky (it may stick to your fingers ) but not wet
26
Cover the bowl with a tea towel and leave it in a warm spot (68-70°F
27
), until the dough has risen slightly, almost imperceptibly, about 1 hour
28
Generously butter and 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan
29
Punch down the dough and place it in the prepared loaf pan, spreading it as evenly as possible so it fills the pan
30
Cover with a damp towel and let rise in a warm spot (68-70°F
31
) until it has increased by about one third (the change in size is not dramatic), about 1 1/2 hours
32
Preheat the oven to 375°F
33
Prepare the egg wash: Whisk the egg and water together in a small bowl and paint the loaf with the mixture
34
To help it rise evenly, slash the top of the loaf in several places (or snip it with a pair of kitchen shears)
35
Bake in the center of the oven until the brioche is puffed and golden, 35-40 minutes
36
Remove the pan from the oven and turn the brioche out onto a wire rack to cool
37
Whisk the egg and water together in a small bowl and paint the loaf with the mixture
38
To help it rise evenly, slash the top of the loaf in several places (or snip it with a pair of kitchen shears)
39
Bake in the center of the oven until the brioche is puffed and golden, 35-40 minutes
40
Remove the pan from the oven and turn the brioche out onto a wire rack to cool