Name: Brioche
Yield: Makes one 3-pound (1.35-kg) round loaf
Cuisine: France
Ingredients: ⅔ cup (150 ml) light ale; 1 egg lightly beaten with ½ teaspoon salt, for glaze; ¾ cup (170 g) fromage blanc or plain whole-milk yogurt; 1 tablespoon (15 g) salt; ¾ cup (175 ml) milk, heated to tepid, more if needed; 2 eggs; 2 teaspoons (5 g) active dry yeast; 6 cups (780 g) unbleached stone-ground white flour, more for kneading; ¾ cup (170 g) butter, at room temperature

Preparation info

Makes
one
3 pound round loaf

Difficulty
Easy

Appears in

The Cookbook Library

By Anne Willan

Published 2012

About

When the butter and fresh cheese in pain benit are pushed to the limit, Bonnefons calls his loaf “brioche,” a cakelike bread quite similar to the rich butter-and-egg-laden brioche of today.

Ingredients

⅔ cup (150 ml) light ale
2 teaspoons (5

Method

Make the starter and drain the fromage blanc or yogurt as directed in Luxury Bread, above. Combine the ingredients for the dough using the same method, adding the milk instead of the water, and the eggs with the drained fromage blanc and butter.

Continuing as directed, combine the starter and dough, knead the dough, and leave it to rise in a warm place until doubled in bulk, 1 to 2 hour

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Ingredients

Method

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