Thursday, December 8, 2011



1/4 cup warm milk
1 package (or 1 tablespoon) instant dry yeast
2 cups unbleached all-purpose flour
3/4 teaspoon kosher salt
3 tablespoons granulated sugar
1 stick cold unsalted butter, cut in pieces
4 eggs, cold from the refrigerator, plus one for egg wash

1. Dissolve yeast in the milk. Fit the food processor with the dough blade. Place 1 cup of the flour, the yeast and milk mixture, salt, sugar, and butter into the food processor. Pulse a few times until it looks mostly incorporated, and it looks like a crumble topping for a pie.

2. With the processor on, use the feed tube to add the remaining flour and each of the eggs, one at a time. Process the mixture until the dough starts to come together and pull away from the sides of the bowl. Turn the power off, and let the dough rise in the food processor for about an hour, or until it has doubled in size. Pulse the dough a time or two to “punch it down.”

3. Preheat oven to 375 degrees. Butter two 9×5″ loaf pans. Take the dough and divide it into 16 equal parts. Roll each section of dough into a small ball and line the bottom of each loaf pan with 8 balls of dough. Cover with buttered plastic wrap, and let rise until doubled in size, about an hour.

4. Brush lightly with egg wash (1 egg beaten with a teaspoon of water). Bake for 15-20 minutes. Place pan on its side for cooling, and remove after about 3-4 minutes. Serve warm.
* To make individual brioches, butter 16-20 brioche molds, or line a muffin tin with paper liners. Follow the same baking instructions as above, but reduce cooking time to 12-14 minutes.

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