Brioche
From: The New Joy of Cooking by Irma S. Rombauer
(Simon & Schuster; November 1997; ISBN: 0684818701; HC)
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This classic is a simple yeast dough that is enriched with eggs and lots of butter. The high butter content gives the impression that the dough is wetter than it actually is, leading to the temptation—which you must resist—to add more flour. This dough is easily braided, following directions for challah.

Makes 1 loaf or 10 buns

Combine in a large mixing bowl or the bowl of a heavy-duty mixer and let stand until the yeast is dissolved, about 5 minutes:

• 1 package (2 1/4 teaspoons) active dry yeast

• 1/3 cup whole milk, warmed to 105 degrees to 115 degrees

Add:

• 1 cup all-purpose flour

• 3 large eggs, lightly beaten

• 3 tablespoons sugar

• 2 tablespoons whole milk

• 1 teaspoon salt

• Mix by hand or on low speed. Gradually stir in:

• 1 3/4 cups bread flour

Mix for about 5 minutes until all the ingredients are blended. Knead by hand for about 15 minutes or with the dough hook on low to medium speed for 7 to 10 minutes until the dough cleans the sides of the bowl. Because this is a rather sticky dough, kneading by hand requires a particular technique: Slap the dough down on the work surface, lift half of it upward with both hands (part of it will remain stuck to the table, which is normal), and slap it down over onto itself. Repeat this until the dough is smooth and elastic and no longer sticky. Add:

• 12 tablespoons (1 1/2 sticks) butter, softened

Vigorously knead in the butter until completely incorporated and the dough is once again smooth. Place the dough in a buttered large bowl, cover with plastic wrap, and let rise in a warm place (75 to 80 degrees F) until doubled in volume, about 1 1/2 hours.

Punch the dough down, knead briefly, and refrigerate, covered, for 4 to 12 hours. If the dough has doubled, punch it down and shape it. If it has not yet doubled, let it finish rising in a warm place, then punch it down, refrigerate for 30 minutes, and shape it.

 Brioche à Tête (Topped Brioche)

Brioche à tête, literally “with a head,” has a small topknot that sits on a larger base. It is traditionally baked in fluted molds that flare at the top.

Roll the dough on an unfloured work surface into a ball. Cover with plastic wrap and let rest for 10 minutes. Butter ten 1/2-cup fluted brioche molds, muffin cups, deep tartlet pans, or ramekins. Divide the dough equally into 10 pieces and roll each piece into a ball. Shape the dough using the edge of your hand (like a karate chop) to divide partially, without separating, each ball into 2 parts, one twice as big as the other. Set each piece of dough into a mold with the larger (base) part on the bottom; push the top section down so that it is deeply nestled in the base. Whisk together and brush over the dough:

• 1 egg

• Pinch of salt

Cover loosely with oiled plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.

Preheat the oven to 375 degrees. Dip a sharp pair of scissors in cold water (to prevent the blades from sticking to the dough) and cut four or five 1/2-inch-deep incisions in the dough at the crease where the top joins the base. This will help the dough rise evenly without tearing or losing its shape during baking. Brush the risen dough again with egg wash. Bake until deep golden brown and a knife inserted in the center of one brioche comes out clean, about 20 minutes. Unmold the brioches onto a rack and let cool. Serve slightly warm or cool.

 Sectioned Brioche Loaf

Brioche is such a luxurious treat that it is worth making the extra effort to give it a dramatic shape. Here the dough is divided into quarters and each quarter rolled into a round. The rounds are nestled together in a loaf pan, and the result is an especially pretty loaf.

Makes 1 large loaf

Butter a 9 x 5-inch (8-cup) loaf pan. Divide the brioche dough equally into 4 pieces. Roll each piece into a ball, cover with plastic wrap, and let rest for 10 minutes. Stand the balls of dough on their sides in the loaf pan so they are touching. Whisk together and brush over the top:

• 1 egg

• Pinch of salt

Cover loosely with oiled plastic wrap and let rise in a warm place until the dough is doubled in volume and fills the pan, about 1 hour .

Preheat the oven to 375 degrees. Brush the loaf again with the egg wash. Bake until golden brown and a knife inserted in the center of the loaf comes out clean, about 30 minutes. Unmold the loaf onto a rack and let cool. Serve slightly warm or cool.

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