Brioche
- Bakery
- serves 12
- recipe says 15 hr
- Breads
Three ways to read this recipe
The table
| 2 1/2 cups(340 g)bread flour | whisk the dry mix | beat in 5 min | beat in a piece at a time, 10 min | cover, chill overnight | shape a log, proof in a 9x5-in loaf pan | brush, bake 350°F 35 min |
| 3 Tbs(40 g)granulated sugar | ||||||
| 2 tsp(6 g)instant yeast | ||||||
| 1 1/2 tsp(9 g)table salt | ||||||
| 4 large(200 g)eggs | ||||||
| 1/4 cup(60 mL)whole milk | ||||||
| 3/4 cup(170 g)softened unsalted butter | ||||||
| 1 largebeaten egg | ||||||
What to lay out
Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.9 things to get out.
Pans and tools
1whisk the dry mix
2beat in 5 min
goes in with what step 1 made
3beat in a piece at a time, 10 min
goes in with what step 2 made
6brush, bake 350°F 35 min
goes in with what step 5 made
Cooking it
Tap a step when it is done; the next one lights up.
The clock
- Start to finish
- at least 14 hr 50 min1 of 6 steps gives no time
- Needs you
- about 15 min
- If you get it wrong
- Unforgiving — the butter goes in a piece at a time and the dough has to stay cool: one that warms while it beats splits into grease and butter and will not come back
whisk the dry mix
not timedfrom the start
beat in 5 min
5 minneeds you(we think)from the start
beat in a piece at a time, 10 min
10 minneeds you(we think)5 min in
cover, chill overnight
12 hrwalk away(we think)15 min in
shape a log, proof in a 9x5-in loaf pan
2 hrwalk away(we think)12 hr 15 min in
brush, bake 350°F 35 min
35 minwalk away(we think)14 hr 15 min in
- needs you
- you can walk away
- never timed
- we think
You'll need 9x5-in loaf pan
Goes with
See how it is written
>> title: Brioche
>> category: Breads
>> tags: bread, french, butter, eggs, enriched
>> counters: Bakery
>> pairs-with: lemon-curd
>> servings: 12
>> time: 15 hr
>> slack: unforgiving — the butter goes in a piece at a time and the dough has to stay cool: one that warms while it beats splits into grease and butter and will not come back
>> step: whisk the dry mix
Whisk @bread flour{2 1/2%cup}(340 g), @granulated sugar{3%Tbs}(40 g), @instant yeast{2%tsp}(6 g), and @table salt{1 1/2%tsp}(9 g) together.
>> step: beat in 5 min
Beat @eggs{4%large}(200 g) and @whole milk{1/4%cup}(60 mL) into @&(~1)dry mix{} for ~{5%min}.
>> step: beat in a piece at a time, 10 min
Add @softened unsalted butter{3/4%cup}(170 g) to @&(~1)dough{} in pieces, beating ~{10%min} until glossy.
>> step: cover, chill overnight
Cover @&(~1)dough{} and chill ~{12%hours}.
>> step: shape a log, proof in a 9x5-in loaf pan
Shape @&(~1)dough{} into a log and proof in a #9x5-in loaf pan{} for ~{2%hours}.
>> step: brush, bake 350°F 35 min
Brush @&(~1)loaf{} with @beaten egg{1%large} and bake at 350°F for ~{35%min}.