Brioche (French Bread)
Brioche (French Bread) recipe
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 ½ | cups |
all-purpose flour
sifted |
|
| 2 | teaspoons |
salt
|
|
| 2 | tablespoons |
sugar
|
|
| ½ | cup |
water
|
|
| 1 ¾ | tablespoons |
yeast, active dry
granulated |
|
| 7 | large |
eggs
|
|
| 1 ½ | cups |
butter
unsalted, softened |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | l |
all-purpose flour
sifted |
|
| 1E+1 | ml |
salt
|
|
| 3E+1 | ml |
sugar
|
|
| 118 | ml |
water
|
|
| 26 | ml |
yeast, active dry
granulated |
|
| 7 | large |
eggs
|
|
| 355 | ml |
butter
unsalted, softened |
|
Directions
Sift flour and salt together; set aside.
Dissolve sugar in warm water in large mixing bowl.
Add yeast, dissolve by stirring slowly.
Place flour and salt on top of sugar and yeast mixture.
Then add 6 eggs on top of flour mixture.
Mix slowly until all ingredients are combined.
Stir mixture several min. until dough becomes smooth and elastic, then add softened butter 2 tablespoons at a time until all is completely incorporated.
Cover and bench proof dough until double in volume.
Punch down dough, proof in refrigerator until dough is firm and workable.
Measure 3-oz. parts of dough. Brush oven-proof coffee cups w/ softened butter.
Pinch a marble-sized piece of dough from each pat and reserve.
Form each part of dough into round shape, place in buttered cup.
Form each marble-sized piece of dough into a pear shape.
Make a dent.
Bake at 350℉ (180℃) for 15 to 20 minutes or until golden brown.
