If you love brioche, then you will adore this French brioche recipe from Joanne Chang of Flour Bakery. It's super soft, buttery, and it's also perfect for French toast!
Keyword: Bread, Breakfast
Author: Eva Bakes
2 and ¼cups (315 grams)all-purpose flour
2 and ¼cups (340 grams)bread flour
3 and ¼teaspoons (1 and ½ packages)active dry yeastor 1 ounce (28 grams) fresh cake yeast
⅓cup plus 1 Tablespoon (82 grams)granulated sugar
½cup (120 grams)cold water
1cup plus 6 Tablespoons (2 and ¾ sticks or 310 grams)unsalted butterroom temperature, cut into 10-12 pieces
In the bowl of a stand mixer fitted with the dough hook, mix together the all-purpose flour, bread flour, yeast, sugar, salt, water, and 5 of the egg on low speed for about 5 minutes. You will need to stop the mixer occasionally to scrape the sides down so all the dry ingredients get incorporated. Your dough will look pretty dry at this point (that's OK and expected).
Keep the mixer on low and slowly add in the butter, one pat at a time. Once all the butter has been incorporated, you'll want to stop the mixer occasionally to scrape the dough off the sides of the bowl. Your dough will appear like a big old mess and very shaggy. Trust me though - keep mixing and your dough will eventually turn satiny and smooth. You'll want to mix the dough for about 10-15 minutes for this to happen. Once it turns satiny smooth, turn the mixer to medium high for 1 minute.
Transfer your dough to a large, well-oiled bowl and cover with plastic wrap. Place it in the refrigerator and allow it to rest and rise for at least 6 hours or up to overnight.
At this point, you can either bake both loaves or use half of it for another recipe (I chose to use half of it for pain au raisins, which you can find on my blog).
To make both loaves, generously grease two 9"x5" loaf pans and set aside.
Divide the dough in half and roll one of the halves out into an approximate 9" square. Fold the top third of the dough towards you, and then the remaining third up away from you - like you're folding a letter. Press down on the layers, then flip the dough so it's seam-side down. Place it in your prepared loaf pan and repeat with the other dough. Allow the dough to rise and double, about 4-5 hours.
Preheat your oven to 350°F.
Whisk the remaining egg with 1 teaspoon of water and brush the tops of the loaves gently with the egg.
Bake in your preheated oven for 35-45 minutes or until the tops and the sides are golden brown. Remove the pans from the oven and allow to cool in the pans for another 30 minutes. Then remove the bread from the pans completely on a wire rack.
Note: Do NOT halve this recipe. There won't be enough dough for the dough hook on your stand mixer to grab and fully knead for a good brioche. What I recommend if you don't want two loaves of brioche are to give it to me to eat! Just kidding - You can always bake both and freeze one loaf, or you can utilize half of the dough for pain au raisins (coming in another recipe). Bread should be stored, tightly wrapped, at room temperature for about 3 ays or frozen for up to 1 month.Source: Flour: A Baker's Collections of Spectacular Recipes by Joanne Chang