Brioche

Directions

1. 1
   Proof the yeast by combining it with the warm water in a medium bowl.
2. 2
   Let stand for 5 minutes until foam appears (this indicates the yeast is active).
3. 3
   Add 6 of the eggs to the dissolved yeast, whisking to combine.
4. 4
   Sift the flour, sugar, and salt into the bowl of a standing electric mixer fitted with a paddle attachment, or use a handheld electric beater.
5. 5
   Begin mixing on low speed.
6. 6
   Add the egg mixture in 3 additions, stopping the machine periodically to scrape the dough off the paddle and the sides of the bowl.
7. 7
   Mix for a good 5 minutes to blend well (the dough will be thick and a bit lumpy).
8. 8
   Add the butter, a couple of tablespoons at a time, mixing well between each addition.
9. 9
   When all the butter is incorporated, increase the speed to medium and beat until the dough is smooth and slightly sticky, about 5 minutes.
10. 10
    Scrape the dough from the bowl and shape into a round.
11. 11
    Place in a large greased bowl and cover with plastic wrap or a damp towel.
12. 12
    Set aside in a warm spot to rise until doubled in size, about 2 hours.
13. 13
    Test the dough by pressing 2 fingers into it; if the indents remain, the dough has risen adequately.
14. 14
    Turn the dough out onto a lightly floured counter and gently fold it over several times to deflate.
15. 15
    Do not overwork or the dough will be dense and difficult to shape.
16. 16
    Butter a 9 x 5-inch loaf pan.
17. 17
    Pat the dough into a rectangle about 1/2 inch thick.
18. 18
    Roll it into a cylinder and place in the prepared pan, seam side down.
19. 19
    Make sure the dough touches all sides of the pan.
20. 20
    Loosely drape plastic wrap over the dough and set aside on the counter to rise until the top of the dough is level with the rim of the pan, about 1 hour.
21. 21
    Preheat the oven to 350F.
22. 22
    Beat the remaining egg in a small bowl.
23. 23
    Remove the plastic wrap from the loaf pan.
24. 24
    Using a pastry brush, coat the top of the loaf with the beaten egg.
25. 25
    Transfer to the oven and bake until well browned on top, 30 to 40 minutes, rotating the pan halfway through.
26. 26
    Remove from the oven and immediately turn the brioche out on a wire rack to cool.
27. 27
    When cool, cut into 1-inch slices.
28. 28
    Trim off the crusts and cut each slice in half to give you 2 rectangles.
29. 29
    Use as directed in the Pain Perdu master recipe.