Brioche loaf

AT YOUR PACE, STEP BY STEP

Let’s get baking

1. 01

   Combine the 450 g flour, sugar, yeast, and salt in a bowl. Add the milk and 3 eggs. Mix to form a dough, then knead for 8 to 10 minutes with a dough hook on low speed, or by hand, until it begins to become elastic.

2. 02

   Add the 150 g butter in 5 batches, kneading until each batch is incorporated before adding the next. Continue kneading for 10 to 15 minutes, until the dough is glossy and elastic and stretches into a thin film without immediately tearing. It will look greasy at first; keep working without adding more flour.

3. 03

   Cover the bowl and let rise for about 90 minutes in a warm place, until noticeably larger. Gently press out some of the gas, cover well, and refrigerate for 8 hours. This chilling time is included in the recipe's resting time.

4. 04

   Grease a loaf pan measuring approximately 25 × 13 × 9 cm with the 5 g butter. You may line the base with parchment. Dust the work surface with the 10 g flour and turn out the cold dough.

5. 05

   Gently roll or pat the dough into a rectangle measuring approximately 24 × 30 cm. Roll up from a 24 cm side without pulling too tightly, then pinch the seam closed. Place seam-side down in the pan.

6. 06

   Cover loosely and proof for approximately 2 hours and 30 minutes in a warm place. The loaf should be very puffy and approach the top of the pan; a gentle finger indentation should spring back slowly. A cool kitchen may require more time.

7. 07

   Preheat a conventional oven to 170 °C during the final 25 minutes of proofing. Beat the remaining egg with the 10 ml water and gently brush the surface without deflating the dough.

8. 08

   Bake in the lower-middle part of the oven for 40 to 45 minutes, until golden and a skewer inserted into the center comes out without wet dough. Cover loosely with foil if it browns too quickly. If using a thermometer, look for an internal temperature of 90 to 93 °C.

9. 09

   Rest in the pan for 10 minutes, then turn out onto a rack. Cool for another 50 minutes before slicing. Keep well wrapped in a cool place for up to 2 days, or freeze cooled slices for up to 1 month.

Times are approximate and vary with your oven. Use oven mitts and check doneness before serving.