Dave's Brioche in a Pan

Brioche dough is buttery and flaky and is a good base for a fabulous variety of rolls and desserts. Dave is mastering all kinds of artisan breads, and this dough is one that he has been working with. Dave suggests using a scale to make bread rather than volume measurements. It's more accurate that way.

Brioche Dough
Adapted from Baking Artisan Bread by Ciril Hitz

3/4 cup milk (185 g)
1 whole egg
1 egg yolk (reserve the egg white)
1/4 lemon zest
3 cups + 2 Tbsp Bread flour (440 g)
1/4 cup granulated sugar (45 g)
3 3/4 tsp instant yeast (12 g)
1 tsp salt (7 g)
12 Tbsp unsalted butter, cold (165 g)

Put milk, egg, and zest in mixer bowl. I a separate bowl combine flour, sugar, yeast and salt. Add dry ingredients to mixer bowl and mix with dough hook for 4 minutes. If dough is too dry, add the reserved egg white. While dough is mixing, hammer the butter with a rolling pin until it is like child's play dough. Increase mixing speed and add butter in 4 stages, each after the butter is thoroughly incorporated. Continue to mix for an additional 10 - 20 minutes until you can stretch dough extremely thin without it breaking. (sometimes called a gluten window).

Shape dough into a round, wrap with plastic and place in freezer for at least 6 hours (or up to 3 weeks). Remove dough the night before baking and place in refrigerator for 12 hours. Remove from fridge and let it sit at room temperature for 30 minutes.

For Brioche in a pan, divide into 10 pieces and place in two rows in a greased 9 x 5 inch bread pan. Brush with egg wash and bake at 350ºF for 30 minutes.

See my other blog for a variation (hazelnut rolls).