Brioche

Recipe by Summer Whitford  •  Photography by Ryan Donnell

Summer Whitford, an experienced chef and writer in Washington D.C., grew up in France, where brioche originated. Although it is similar to challah, a staple in Jewish bakeries, brioche includes butter, which adds richness and a moist crumb.

“Brioche can be a technically daunting bread to bake, but this version is a bit more user-friendly and can be used to make loaves, the traditional fluted brioche with a top knot or even dinner-sized rolls,” Whitford says.

Brioche

Yields: 2 loaves

Sponge

  • 1 oz dry active yeast
  • 1 oz granulated sugar
  • ½ cup warm water (90 to 100°F)
  • unbleached all-purpose flour

Dough

  • 2 lbs unbleached all-purpose flour, plus more for dusting
  • 3 oz granulated sugar
  • 10 extra-large eggs, lightly beaten, plus 1 egg to brush on top
  • 1½ tsp sea salt
  • 1 lb unsalted butter, each stick cut into 6 chunks, then softened to room temperature
  • nonstick cooking spray
  • 1 tsp cold water

Prepare Sponge: In 5-quart mixing bowl for heavy-duty mixer, add yeast, sugar and water and stir with whisk until combined. With spatula, stir in enough flour until a thick, sticky dough forms. Set aside and let stand in warm place (about 75°F) up to 30 minutes to allow dough to rise and almost double in size.

Prepare Dough: Attach paddle attachment to mixer. To sponge, add flour, sugar, beaten eggs and salt. With mixer on low speed, beat until a well-mixed dough starts to form. Add butter and mix until all ingredients are well combined. The dough will be beige in color, not entirely smooth and may appear unfinished. Cover dough with plastic wrap sprayed with nonstick cooking spray; refrigerate at least 12 hours. This allows dough to proof slowly and develop a good gluten structure. 

Place dough on well-floured work surface; divide into two equal pieces, each about 24 ounces. Knead each piece of dough by hand 10 to 15 minutes or until smooth and silky. Spray two 9-by-5-inch loaf pans with cooking spray. Form dough into 2 loaves, then transfer to loaf pans. Cover with plastic wrap sprayed with cooking spray; let stand in warm place (about 75°F) until dough rises and doubles in size.

Meanwhile, preheat oven to 400°F. In cup, with fork, mix remaining egg and water until well mixed. Brush egg mixture on top of dough. Bake 20 to 30 minutes or until golden brown. To check for doneness, skewer inserted into side of loaf should come out clean. (This preserves the flawless appearance on top of loaf.) Or, remove bread from pan; thump bottom of bread. If it sounds hollow like a drum, it is done. Cool bread slightly on wire rack to serve warm, or cool completely to enjoy later.

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