Category
Side Dishes
Servings
2
Ingredients
- ¼ c honey
- 2 T, plus 2 t extra, active dry yeast
- 1 c whole milk warmed to 110°F
- 1 c bread flour
- ½ c sugar, granulated
- 4 t sea salt
- 8 large eggs
- 5¾ c bread flour
- 2 sticks butter, unsalted, sliced
- 1 large egg, beaten
- 1 T water
Sponge
Dough
Egg Wash
Directions
For Sponge
Add honey and yeast to warmed milk. Allow yeast to bloom for 5 min. or until foamy. In a large mixing bowl, whisk yeast mixture into the first quantity of bread flour. Mixture should resemble a thick batter.
Cover mixing bowl with plastic wrap or a clean kitchen towel. And allow to rise until it has doubled, about 30 minutes.
For Brioche
Transfer the sponge to the bowl of a stand mixer. Using the paddle attachment, on low speed, mix in eggs, sugar, and salt all at once. Once smooth, switch the paddle attachment to the hook attachment. Slowly add the remaining bread flour to the egg-sponge mixture.
Mix until dough comes together. Begin adding the butter to dough 2T at a time. Once all butter has been incorporated, the dough should be soft, pliable, and smooth. Remove dough from bowl and grease insides of bowl.
Return dough to bowl and turn it to cover surface of the dough with butter from the bowl. Cover bowl and allow brioche to rise for an hour, or until doubled in bulk.
Once the dough has finished rising, punch dough down to dispel the gases that have developed during rising. Preheat oven to 375°F. Lightly grease two loaf pans with baking spray. Combine the beaten egg and water in a small bowl to make an egg wash; set aside.
Turn and take the dough out of the bowl and onto a floured surface. Divide dough in half. Form halves into logs the length of the loaf pan and place into the greased pans. Or, using the Silicone Baking Pan with Divider, place each half into each side. Use a pastry brush to brush the dough with the egg wash. Allow dough to rise until top of dough is 1 inch below the top of the pan. This should take anywhere from 30 min. to 1 hour. Brush another thin coat of egg wash onto tops of the brioche loaves.
Bake for 25-30 min. or until tops are a beautiful golden brown and each loaf sounds hollow when tapped. Remove pan from oven and allow to cool down for 10 min. Remove the baked loaves out and onto to a cooling rack. Allow to cool completely before slicing or wrapping to freeze.
