Brioche
"This egg- and butter-rich bread is delightfully tender. We love to use this dough for shaped and filled sweet breads. While this is a classic brioche dough, the braid and plain round aren't the classic shape this loaf would take in France, where it's generally presented in its traditional topknot form: a small round nestled atop a larger one. Make it that way if you choose; chacun a son gout! Read our blog about this bread, with additional photos, at Flourish...."
INGREDIENTS
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2 3/4 cups King Arthur Unbleached All-Purpose Flour
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1/4 cup Baker's Special Dry Milk or nonfat dry milk
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3 tablespoons sugar
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1 1/4 teaspoons salt
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1 tablespoon instant yeast
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3 large eggs*
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1/4 cup lukewarm water
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10 tablespoons room-temperature butter
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*Use 3 large eggs + 1 egg yolk, if desired — this will allow you to brush the leftover egg white on the loaf if you're planning to garnish it with sugar; see tip at right.
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11 1/2 ounces King Arthur Unbleached All-Purpose Flour
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1 1/4 ounces Baker's Special Dry Milk or nonfat dry milk
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1 1/4 ounces sugar
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1 1/4 teaspoons salt
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1 tablespoon instant yeast
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3 large eggs*
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2 ounces lukewarm water
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5 ounces room-temperature butter
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*Use 3 large eggs + 1 egg yolk, if desired — this will allow you to brush the leftover egg white on the loaf if you're planning to garnish it with sugar; see tip at right.
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326g King Arthur Unbleached All-Purpose Flour
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35g Baker's Special Dry Milk or nonfat dry milk
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35g sugar
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1 1/4 teaspoons salt
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1 tablespoon instant yeast
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3 large eggs*
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57g lukewarm water
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142g room-temperature butter
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*Use 3 large eggs + 1 egg yolk, if desired — this will allow you to brush the leftover egg white on the loaf if you're planning to garnish it with sugar; see tip at right.
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