Classic Brioche

This egg- and butter-rich bread is delightfully tender. We love to use this dough for shaped and filled sweet breads.

2 3/4 cups King Arthur Unbleached Special Bread Flour
1/4 cup whole dry milk or nonfat dried milk
3 tablespoons sugar
11/4 teaspoon salt
1 tablespoon instant yeast
3 eggs
1/4 cup water
10 tablespoons butter, soft, not melted or warm
1/2 cup mini chocolate chips, optional
1 egg (for egg wash)

In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients (except the chocolate chips and egg for the egg wash) to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 20 minutes in a stand mixer. Also, we don't recommend trying to knead it by hand. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below. Gently mix the chocolate chips into the fully developed dough. Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.

Divide the dough into 12 pieces to make mini-brioches, or leave it whole for one large round brioche or a 9 x 5-inch loaf. Place the dough into the greased pan(s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it's doubled and looks very puffy.

Make an egg wash from 1 egg beaten with 2 tablespoons water. Coat the brioche with the wash thoroughly, then place it immediately into a preheated 425°F oven. After 10 minutes, reduce the oven heat to 350°F. The small brioches will take about 14 to 16 minutes to bake, while a round or loaf will need to bake for about 30 to 35 minutes. Check the brioches after 15 minutes, and tent them with aluminum foil if they appear to be browning too quickly. Brioche should be a deep, shiny brown when done, and should sound hollow when tapped. (It's easy to underbake, since it browns so quickly!)

Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a wire rack. Slice and serve plain, toasted, or with preserves or butter. It also makes wonderful French toast. Yield: 1 loaf or 12 mini-brioches.


***Write a review of this recipe!***

Recipe submitted by King Arthur Baking