Golden Brioche Loaves


Serving 8 people


720 min



Ingredients

  • active yeast 2 packets active dry yeast
  • egg 1 large egg
  • eggs 3 large eggs, at room temperature
  • flour 3 3/4 cups all-purpose flour
  • milk 1/3 cup just-warm-to-the-touch whole milk
  • salt 2 teaspoons salt
  • sugar 1/4 cup sugar
  • unsalted butter 3 sticks (12 ounces) unsalted butter, at room temperature but still slightly firm
  • water 1/3 cup just-warm-to-the-touch water
  • 1 tablespoon water
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How to make it

  1. Put the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved.
  2. Add the flour and salt, and fit into the mixer with the dough hook, if you have one. Toss a kitchen towel over the mixer, covering the bowl as completely as you can
  3. this will help keep you, the counter and your kitchen floor from being showered in flour. Turn the mixer on and off a few short pulses, just to dampen the flour (yes, you can peek to see how you're doing), then remove the towel, increase the mixer speed to medium-low and mix for a minute or two, just until the flour is moistened. At this point, you'll have a fairly dry, shaggy mess.
  4. Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs, followed by the sugar. Increase the mixer speed to medium and beat for about 3 minutes, until the dough forms a ball. Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You'll have a dough that is very soft, almost like batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, about 10 minutes.
  5. Transfer the dough to a clean bowl (or wash out the mixer bowl and use it), cover with plastic wrap and leave at room temperature until nearly doubled in size, 40 to 60 minutes, depending upon the warmth of your room.
  6. Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight.
  7. The next day, butter and flour two 8 1/2-x-4 1/2-inch pans.
  8. Pull the dough from the fridge and divide it into 2 equal pieces.
  9. Cut each piece of the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan.
  10. Put the pans on a baking sheet lined with parchment or a silicone mat, cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, 1 to 2 hours. (Again, rising time with depend on how warm the room is.)
  11. Center a rack in the oven and preheat the oven to 400 degrees F.
  12. To Make the Glaze: Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze.
  13. Bake the loaves until they are well risen and deeply golden, 30 to 35 minutes.
  14. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least 1 hour.