- 1 1/4 c. warm milk
- 2 teaspoons active dry yeast
- 2½ tablespoons sugar
- 3 large eggs, divided
- 3 1/3 cups bread flour
- 1½ teaspoons salt
- 2½ tablespoons unsalted butter, cut into cubes, plus more for coating the pan
This is a sticky dough. After the initial mixing process it will not come together into a ball; the dough will be smooth, elastic, but still ‘wet.’ Once fully risen, it will be easier to handle.
- In a large glass measuring cup, add the milk, yeast, and sugar. Whisk well and set aside for 5 minutes. Add 2 of the eggs (save the remaining egg for the egg wash) and whisk to combine.
- In the bowl of a stand mixer, add the flour, salt and butter. Using the paddle attachment, mix until the butter blends into the flour. You don’t want large chunks.
- On low speed, add the milk & yeast mixture. Once combined, increase the speed (I use #2 or #3 on my Kitchen Aid) until a dough forms, about 5-8 minutes. The dough will not come together into a ball; it will be smooth, elastic, but still wet or sticky resembling thick ‘batter.’ Once fully risen, it will be easier to handle. Scrape down the sides with a rubber spatula.
- Cover the bowl with a damp kitchen towel and allow to rise at room temperature until it has doubled in size, 1- 3 hours* (see note below). Alternatively, refer to the baking schedules outlined in the post above.
- Preheat your oven to 400 F. Generously coat a 9×5″ loaf pan with butter. Set aside.
- Remove the fully risen dough onto a lightly floured work surface. It should feel slightly wet and sticky.
- Using a floured bench scraper (large knife or pizza wheel) cut the dough into thirds.
- To shape into balls, gently flatten each piece of dough. Pull up the sides tucking them in towards the center. If your dough is too sticky to shape, sprinkle a little bit of flour over the top for easier handling. Flip the ball over (seam side down) and move to an un-floured part of your work surface (it’s easier to roll this way). Cup the dough with your hands and gently roll into a smooth ball.
- To assemble, add one ball at a time to your prepared pan (it’s like building a snowman). Cover loosely with plastic wrap and allow the dough to rise about 1 1 /2 inches above the rim of the pan, about 30 minutes- 1 hour (or more). The amount of time will depend on the ambient temperature.
- If using an egg wash, beat together the remaining egg with a splash of water. Brush the dough with your mixture. If you don’t have a pastry brush, use a folded napkin or paper towel instead.
- Loosely cover the pan with a kitchen towel. Rest for about 30 minutes. Your dough should looked slightly puffed, relaxed, and no longer dense. Adjust the time here, if necessary before baking.
- Bake at 400 F for 10 minutes. Reduce the heat to 375 F and continue baking for 30-35 minutes. If the top is browning too fast, loosely tent with foil. Check the internal temperature with a thermometer, it should read about 195-200 F.
- When finished, cool in the tin for about 10 minutes or so. Transfer to a wire rack to cool completely, about 1-2 hours. Then, cut into slices. A large serrated bread knife is best for this. Store the cooled bead in plastic wrap at room temperature. This brioche is best consumed within 1-2 bays of baking.
Keywords: brioche, sandwich bread, light brioche, brioche bread