Isn’t it perfect to have a piece of brioche with your morning coffee? Or, as my son prefers it, with hot chocolate in the afternoon. I love this bread because it’s so versatile, it can easily go from sweet to savory. I prefer to bake brioche in loaves because it’s easier to make different things.
A lot of people feel intimidated when it comes to baking bread. While bread needs a lot of attention, it really isn’t that bad. Plus, it’s so gratifying to bake your own bread. As some of you may know, I have been professionally trained in “the art of bread baking“. Bread is my passion and I promise more recipes and lessons.
And of course, I don’t need to tell you that brioche, in my opinion, makes the best French toasts. This recipe makes 2 loaves, do leave one for French toast, you won’t regret it!
Lightly grease 2-9 inch loaf pans and set aside over a baking sheet. In a bowl of a mixer fitted with the hook attachment, mix together the bread flour, eggs, water and yeast for 5 minutes on low speed. Add the salt and, little by little, the sugar. Increase the speed to medium and mix for another 5 minutes or until the dough comes together. Turn the speed to low and start adding the butter, one piece at a time. Mix for another 5 minutes or until the dough pulls away from the bowl. Place the dough in a greased bowl and cover with plastic film. Let the dough ferment undisturbed for 45 minutes. In a lightly floured work surface, divide the dough in half (it should be around 450 grams pieces) Cover and let it rest for 15 minutes, in the meantime, prepare your egg wash. Roll each piece into a log (with the same length of the loaf pan) Arrange the logs into the prepared loaf pans (seam side down). Lightly coat the top of each loaf with egg wash, cover the loaves with plastic film and set aside to proof for about 2 hours. Preheat the oven to 350 F. When the dough is ready, lightly brush the each loaf with more egg wash. Bake for 35 minutes or until the crust is golden brown. Let the brioche cool on a wire rack.