Equipment
- Loaf pan (1 pound)
- Stand mixer or bread machine
Ingredients
- 250 g flour (1 ¾ cup)
- 3 eggs
- 1 tsp salt
- 30 g sugar (1 ½ tbsp)
- 5 g dry instant yeast (2 tsp)
- 160 g butter (2/3 cup)
Instructions
Kneading
- In your bread machine or stand mixer, add flour, yeast, eggs, salt and sugar. With the hook, knead the dough at medium speed for five minutes or until it becomes homogenous.
- Follow by adding your butter, softened and cut into small cubes, little by little to the dough. Add the next piece of butter only after the previous one has fully integrated into the dough. After you’ve added all your butter, continue kneading for about 15 minutes or until the dough looks smooth and does not stick to the bowl anymore.
- You should be able to can extend the dough with the tip of your finger to the point it becomes see-through (it’s called the windowpane test – see picture). That means your gluten network is done.
Proofing
- Leave the dough in a bowl for proofing, covered for about 1 hour or until it doubles in volume.
- Deflate it and leave in the fridge for 30 minutes to make it easy to manipulate. You can also keep it in the fridge and continue the next day at this step.
- Divide your dough into three equal parts (200g each). Roll each part with one hand between your fingers to smooth them out. Place into a greased loaf pan and let this proof, covered, for about 2 hours. Your dough will double in volume.
- Beat an egg and use it to brush the top of the brioche dough just before baking.
- Bake for 25min at 340°F (170°C).