Michael Mina: The Cookbook
Published by Bulfinch Press
Editor's Note: Do you want to impress the crowd at your next brunch or lunch event? Then you'll want to use this recipe for Brioche! This bread is a step up from your typical loaf of bread and can be served on its own with a smattering of your favorite jam, or as the basis for French toast, sandwiches, or bread pudding. This recipe will require some time from start to finish, so plan accordingly when making this bread. If you have already perfected the basics of baking breads, then you'll want to step up your game with this bread recipe.
OccasionBuffet, Casual Dinner Party
MealBreakfast, Brunch, Lunch
Taste and TextureButtery, Chewy
Type of DishBread
- 1 ounce fresh cake yeast, or one (¼-ounce) envelope active dry yeast
- 3 tablespoons warm water
- 7 large eggs
- 5 cups all-purpose flour, plus more as needed
- 1/3 cup sugar
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted butter, at room temperature, plus more for greasing
Proof the yeast by combining it with the warm water in a medium bowl. Let stand for 5 minutes until foam appears (this indicates the yeast is active). Add 6 of the eggs to the dissolved yeast, whisking to combine.
Sift the flour, sugar, and salt into the bowl of a standing electric mixer fitted with a paddle attachment, or use a handheld electric beater. Begin mixing on low speed. Add the egg mixture in 3 additions, stopping the machine periodically to scrape the dough off the paddle and the sides of the bowl. Mix for a good 5 minutes to blend well (the dough will be thick and a bit lumpy). Add the butter, a couple of tablespoons at a time, mixing well between each addition. When all the butter is incorporated, increase the speed to medium and beat until the dough is smooth and slightly sticky, about 5 minutes.
Scrape the dough from the bowl and shape into a round. Place in a large greased bowl and cover with plastic wrap or a damp towel. Set aside in a warm spot to rise until doubled in size, about 2 hours. Test the dough by pressing 2 fingers into it; if the indents remain, the dough has risen adequately.
Turn the dough out onto a lightly floured counter and gently fold it over several times to deflate. Do not overwork or the dough will be dense and difficult to shape.
Butter a 9 × 5-inch loaf pan. Pat the dough into a rectangle about ½ inch thick. Roll it into a cylinder and place in the prepared pan, seam side down. Make sure the dough touches all sides of the pan. Loosely drape plastic wrap over the dough and set aside on the counter to rise until the top of the dough is level with the rim of the pan, about 1 hour.
Preheat the oven to 350 degrees F. Beat the remaining egg in a small bowl.
Remove the plastic wrap from the loaf pan. Using a pastry brush, coat the top of the loaf with the beaten egg. Transfer to the oven and bake until well browned on top, 30 to 40 minutes, rotating the pan halfway through. Remove from the oven and immediately turn the brioche out on a wire rack to cool. When cool, cut into 1-inch slices. Trim off the crusts and cut each slice in half to give you 2 rectangles.
Use as directed in the Pain Perdu master recipe.
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2006 Michael Mina Group, LLC