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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Why buy it when you can make it fresh right out of your oven? I love this bread because of its versatility. I make sweet or savory bread puddings with it, Pain Perdue (French toast) even croutons for my rosemary split pea soup. Ingredients:
1/2 cup whole milk |
2 large eggs |
2 tbsp sugar |
1 tsp kosher salt |
1/2 cup (1 stick) unsalted butter, softened (use only the best quality butter you can buy please) |
2 1/2 cups all-purpose flour |
1 package active dry yeast (= 2 1/2 teaspoons) |
Directions:
1. Bread machine recipe:
2. Add all ingredients in order to your bread machine. Set on the dough cycle. When cycle is done (usually 1 1/2 hours for most bread machines) proceed to step 6
3. By hand recipe:
4. Heat the milk in a small saucepan over low heat until it's just warm (110-115F) Remove pan from heat and pour milk into a small bowl. Stir in the yeast and 1 cup of the flour. Cover the bowl with plastic wrap and let rest for 10 min.
5. Combine the butter, sugar, salt and eggs in a mixer bowl with a paddle attachment (or food processor). Add the remaining 1 1/2 cups flour and process until smooth. Add the yeast mixture and process again until smooth. Turn the dough onto a lightly floured surface and knead 5 minutes, until smooth and elastic.
6. Shape the dough into a loaf and place into 8 1/2 or 9 inch non-stick loaf pan. Cover the pan with a clean dish towel and allow rising for about an hour.
7. Preheat the oven to 375F. Using a sharp knife, score the loaf length wise with a sharp knife. The score the loaf 3 times at equal intervals across. This makes a professional looking loaf and helps it bake evenly (which I forgot to do this step on the brioche in the photo, oops! As you can see, it still turns out fine though)
8. Bake for 30-40 minutes, or until golden. Remove from pan and place the loaf on its side on a cooling rack. Alternate side after 5 minutes (this prevents the loaf from compressing)
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