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Brioche Loaves

232
  • Yield: Makes 2

Source: Martha Bakes, Episode MBLB1001

Ingredients

  • 5 tablespoons lukewarm milk (100 to 115 degrees), plus 1 tablespoon milk
  • 1/2 ounce fresh yeast
  • 1 pound 2 ounces all-purpose flour, plus more for forming dough
  • 1 tablespoon coarse salt
  • 6 large eggs
  • 1 1/2 cups (3 sticks) unsalted butter, slightly softened, plus more for molds
  • 1/4 cup superfine sugar
  • 1 large egg yolk
  • 1 tablespoon milk
  • Nonstick cooking spray

Directions

  1. Place lukewarm milk and yeast in a small bowl; stir to dissolve.

  2. Place flour, salt, and eggs in the bowl of an electric mixer fitted with the dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.

  3. In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.

  4. Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.

  5. Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.

  6. Butter two loaf pans whose bases measure 8 1/2-by-4 1/2 inches on top and 7 1/2-by-3 1/2 inches at base. Divide dough into 2 equal pieces. Divide each piece into 8 equal pieces; form each piece into a ball. Place 8 balls of dough in each loaf pan, side by side.

  7. In a small bowl, whisk together egg yolk and remaining 1 tablespoon milk. Brush dough with egg yolk mixture, reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover dough in both pans, cooking spray-side down, and let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.

  8. Preheat a convection oven to 400 degrees (425 degrees on a conventional oven).

  9. Brush each loaf very lightly with reserved egg yolk mixture. Transfer pans to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350 degrees (on a convection oven; 375 degrees on a conventional oven) and continue baking until deep golden-brown and internal temperature reaches 205 degrees on an instant-read thermometer, 20 to 25 minutes more.

  10. Remove from oven and let brioche cool in pans for 5 minutes. Unmold onto a wire rack and let cool completely.

Reviews Add a comment

  • whitjones131
    3 JAN, 2017
    This recipe came out amazing!! I wish I could post a picture of the beautiful loaf that I have! I only baked one loaf and used 1/4 of the dough to make donuts with. I froze the other 1/4 of dough for later use, probably for a smaller loaf or some more donuts! The donuts were wonderful, I made some maple twists and they came out lovely! I do think that the flour ratio is a bit off to the wet ingredients, but if you bake often, then you will know what to do. I bake a lot and know how a bread dough
    Reply
    • whitjones131
      3 JAN, 2017
      is supposed to look and feel. So I just knocked the dough out of the mixing bowl, onto a floured counter and just gently worked a little flour into it, until it was a sticky yet workable consistency. Then I just placed the dough into my greased container and allowed it to proof. You must allow brioche to proof, you cannot cut corners, the long proofing is where the dough gets its beautiful structure from. That's probably why a lot of you did not get the correct texture in your bread. All in all
      • whitjones131
        3 JAN, 2017
        this recipe is EXCELLENT and I will be making more loaves very soon! Can't wait to use my brioche for French toast, yum!
  • mglinesatelier
    17 JUN, 2016
    This recipe is great. You just have to know what you're doing. You need to knead the dough quite a bit before it will accept the amount of butter called for in the recipe. The butter should also be about room temperature. If it's too soft it will make a greasy mess. If it's too hard it won't incorporate nicely. Mashing up the butter a bit with the sugar helps it incorporate into the dough. If it seems like it's not incorporating keep beating.
    Reply
    • mglinesatelier
      17 JUN, 2016
      The play dough texture some reviewers are complaining about comes from not proofing the dough enough. I let mine rise for the maximum recommended amounts of time. I also put my dough into the fridge overnight for about twelve hours. You want the butter to firm back up so it produces steam when it melts. That's part of what gives brioche its light texture. If your brioche is too heavy it will taste too salty because the salt isn't distributed properly. This should taste almost like a croissant.
      • mglinesatelier
        17 JUN, 2016
        Another factor that can contribute to the salty play dough taste is under-baking. Unless you are very experienced with French breads and pastry I don't recommend making this without a digital thermometer. Brioche won't sound hollow when tapped to indicate that it is done like most breads, and it doesn't change much in appearance after the crust browns. If you under-bake this it will taste like play dough. If you over-bake it even by five minutes you will dry it out.
  • andreamairtgma
    1 MAY, 2016
    Made an account just to post this. The recipe was a disaster because there was simply too much butter for the dough to become elastic. It was impossible to knead because it was like a goopy cake batter, and even after adding an additional 70g of flour, the dough was still oozing butter and too wet. After baking, the bread still turned out way too dense. The texture is almost like cake and it melts (almost completely!) very strangely in your mouth. Stay away!
    Reply
  • Roseily
    26 NOV, 2014
    This dough tastes like playdough. The texture is lovely; I used my stand mixer for the dough and whipped the butter and sugar in my food processor, and I'd make it again WITHOUT the salt. I'm going to bake it because I've come too far not to finish it, but the salt flavor is overwhelming. Are you SURE it's one TABLESPOON coarse salt? I used sea salt because that's what I have. I'm hoping the salt flavor bakes out. This is for a brioche-chestnut stuffing for Thanksgiving.
    Reply
    • Roseily
      26 NOV, 2014
      Well, I baked it. It's not as obscenely salty as I was anticipating (I was betting on baked play-dough), but it IS too salty. It's nothing I would serve on its own. It will probably be ok in stuffing, as long as I omit all salt from the rest of the recipe, which means making a mediocre chicken broth with the boneless chicken thighs I've got in the freezer. Because what I need two days before a second holiday meal is to have to do emergency salt-free broth for stuffing. Please edit this recipe.
  • AndrewATL77
    29 MAR, 2014
    I don't know what recipe the other 4 reviewers were reading but this one came out perfectly even though I had to use larger loaf pans. Maybe they should have watched the videos that go along with this recipe. I'm going to use this recipe again with the right size loaf pans soon.
    Reply
  • Steph505
    12 FEB, 2014
    I made this recipe EXACTLY as Martha wrote it, with the exception of fresh yeast, I used 2 1/2 tsp. active dry instead. The initial dough was the consistency of cake frosting. After refrigeration, it was workable. Wouldn't give this recipe to my worst enemy. Too salty, texture of bread is weird - it melts in your mouth (no mouth feel), and is just unappealing. The whole thing takes forever and is not worth the time, eggs, and butter. Skip it.
    Reply
    • whitjones131
      2 JAN, 2017
      Your problem is that your measurements are wrong. The recipe calls for 1/2 oz of yeast. An ounce of yeast is equivalent to 2 tablespoons, therefore you should have used 1 tablespoon of yeast, not 2 1/2 teaspoons.
  • wannabe2009
    23 JAN, 2014
    Yikes! What a mess this was! It turned out well, but read the whole recipe! You'll need to start really early or begin the day before you need the finished bread! The dough climbs up the hook and you have to keep re-adjusting throughout the process. Also, adding the softened butter at the end was a hot mess! This was my first brioche using that method and it was messy and frustrating. Fortunately, the end product turned out well!
    Reply
  • MS10882061
    21 JAN, 2012
    I bake a bunch. Great recipe, you just have to know what you are doing. I needed to add about a half a cup more flour to the dough. Tasted fantastic, enjoy!
    Reply
  • BekaWild
    31 OCT, 2011
    Okay, so I generally LOVES Martha's recipes; after I saw this on "Martha Bakes" I couldn't wait to try it (with out making a sponge as usual). I was overjoyed to see that it received high ratings from others - so here we go! I made this recipe TWICE. Sadly this calls for FAR too much butter, the ratio to flour is just impossible! Both times the dough came out not just sticky (which is great) but loose and almost like a cakey muffin batter... but I went along with it both times. DENSE bread :(
    Reply
    • whitjones131
      2 JAN, 2017
      I agree that the for ratio is off in this recipe. But if you just add a bit more for to the dough, the bread will come out perfectly. Brioche dough is supposed to be a relatively sticky dough also you must be patient and more rush the proofing. Correct proofing is so important in order to get the right texture in your bread. Bread making cannot be rushed.