Brioche

Name: Brioche
Ingredients: 1/2 oz fresh (cake) yeast or 1 teaspoon active dry yeast (from a 1/4-oz package); 4 cups bread flour; 1/4 cup sugar; 1 teaspoon salt; 9 large eggs, divided; 2 sticks unsalted butter, cut into 1/2-inch cubes

6 ingredients

4 steps

Ingredients

1/2 oz fresh (cake) yeast or 1 teaspoon active dry yeast (from a 1/4-oz package)
4 cups bread flour
1/4 cup sugar
1 teaspoon salt
9 large eggs, divided
2 sticks unsalted butter, cut into 1/2-inch cubes

Directions

1

Rub yeast into flour in a bowl. Stir in sugar and salt. Fold in 8 eggs with scraper, rotating bowl, until liquid is absorbed and a wet, sticky dough forms. Scrape dough out onto an unfloured surface. (Dough will be a sticky mess. Don't be tempted to add additional flour. Spread dough out on work surface and place butter over dough. Fold dough over butter to enclose, Transfer dough to a floured clean surface. Form into a ball. Transfer dough to a lightly floured bowl and cover with a kitchen towel Let rise until doubled, about 8 hours.
2

Preheat oven to 400°F with rack in middle. Butter brioche molds.
3

put in a brioche mold. let rise in a draft-free place at warm room temperature until tripled, about 2 1/2 hours.
4

brush loaf all over with some of egg wash. Bake until golden-brown and a wooden pick inserted into center of loaf comes out clean, about 30 minutes.