Brioche
- Bakery
- serves 12
- about 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 mintwo waits that overlap count once
- Needs you
- 15 minof the steps that give a time
One of the 6 steps never says how long it takes, so both numbers are floors. The recipe itself says 15 hr.
whisk the dry mix
not timedfrom the start
beat in 5 min
5 minneeds you(read off the step)from the start
beat in a piece at a time, 10 min
10 minneeds you(read off the step)5 min in
cover, chill overnight
12 hrwalk away(read off the step)15 min in
shape a log, proof in a 9x5-in loaf pan
2 hrwalk away(read off the step)12 hr 15 min in
brush, bake 350°F 35 min
35 minwalk away(read off the step)14 hr 15 min in
- needs you
- you can walk away
- never timed
Drawn to scale, so a long wait really does take up the room it takes. The shortest stretches keep a sliver so they stay visible; their times are printed beside them. The minutes are always the recipe’s own; a dashed edge means we worked out from the step whether you have to be there, and a dotted one means nothing was said, so we assumed you are standing over it.
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
>> step.1: whisk the dry mix
>> step.2: beat in 5 min
>> step.3: beat in a piece at a time, 10 min
>> step.4: cover, chill overnight
>> step.5: shape a log, proof in a 9x5-in loaf pan
>> step.6: brush, bake 350°F 35 min
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.
Beat @eggs{4%large}(200 g) and @whole milk{1/4%cup}(60 mL) into @&(~1)dry mix{} for ~{5%min}.
Add @softened unsalted butter{3/4%cup}(170 g) to @&(~1)dough{} in pieces, beating ~{10%min} until glossy.
Cover @&(~1)dough{} and chill ~{12%hours}.
Shape @&(~1)dough{} into a log and proof in a #9x5-in loaf pan{} for ~{2%hours}.
Brush @&(~1)loaf{} with @beaten egg{1%large} and bake at 350°F for ~{35%min}.