The Simplest Brioche ~ A Classic French Bread Even I Can Make

I've tried, but I always come back to the same conclusion: I am not a great even an average bread baker.  I know I didn't get the right gene from my  mother, a great baker who could make lighter than air sweet rolls and breads of all kinds.  I've tried many times and have never been totally happy with the results so when I planned to make croque monsier last weekend I called several bakeries around town that might make a brioche loaf.  Apparently this isn't a bread customers want because I couldn't find a single store that carried it.  So I did some searching and found this recipe that isn't pages long  at Tartine Gourmande, a wonderful site that is beautifully written with stunning photography. I urge you to stop by for a visit. I know I will be spending lots of time browsing through her recipe files.
 
Don't let any ideas about brioche being difficult to make scare you away from trying this recipe. The dough may seem heavy when you start combining ingredients but the long kneading and double rise produce a light, airy loaf with a wonderful eggy aroma and taste. Brioche isn't considered a bread in France but rather a viennoiserie which is slightly different because it has more fat and sugar content and is more like a pastry.

The Simplest Brioche
Printable Recipe


8-3/4 ounce (1-2/3 cups) all purpose flour
2-3/4 ounce butter, at room temperature
2 eggs at room temperature
1 tablespoon dry Baker's yeast
2 tablespoons fine sugar
1/3 cup warm milk
1 pinch salt
1 egg yolk for glaze

In a bowl mix the flour with the yeast; make a hole in the middle.

Add the warm milk mixing with the tops of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing with the hook attachment.

Add the sugar and pinch of salt, then add the soft butter, piece by piece, waiting each time that each piece is absorbed.

One by one add the eggs, mixing well between each addition.  Work the dough until it is elastic and detaches from your fingers easily (or from the bowl of the mixer).

Cover and let rest in a warm place, away from drafts, for 2 hours, until it doubles in size.

Work the dough again for 10 minutes, then divide it into four balls.  Place them in a greased rectangular mold and cover.  Let rise for another hour. I used a 10 inch Pullman loaf pan but a traditional pan with sloping sides works well too.

Preheat oven to 400 degrees F.  Brush the brioche with the egg yolk mixed with a dash of sugar.  With a pair of scissors make small cuts at the top of each ball.  Please in the oven to bake for 10 minutes, then reduce heat to 350 degrees F and bake for another 20-30 minutes until golden brown.

Remove, unmold and cool on a wire rack.

I didn't take the extra steps of forming the dough into balls and snipping the top just before baking. You can see how to do it if you go to Tartine Gourmande. I simply shaped it and put it into the pan because I wanted a square shape to the loaf.  Croque monsier is a very rich sandwich so I wanted to make small ones.

Brioche is the proper bread for croque monsier and any other grilled sandwiches.  Even slightly stale slices make excellent toast or French toast.

I like a straight sided loaf pan when I bake bread for sandwiches.  You can find a good selection here if you are interested in purchasing this style. I have no connection with this company and receive no compensation from any sales and simply want to pass along this source.