A golden, puffy French
cake-like, yeast-risen pastry with a high egg and butter content
giving it a rich and tender crumb.
Rich
Brioche Loaves
- 4 (1/4-ounce) packages
active dry yeast or 3 tablespoons plus 1 teaspoon
1/2 cup warm water
1/2 cup granulated sugar
2 teaspoons salt
1/2 cup milk
6 large egg yolks
3 large eggs
3 cups all-purpose flour
1 cup butter, softened
- In a small dish stir yeast
in warm water to softened. In a large bowl combine yeast, sugar,
salt, warm milk, egg yolks, and eggs. Fold in flour and stir
in softened butter. Turn the dough onto a floured surface and
knead well, about 10 minutes, adding flour as necessary. The
dough should form a glossy ball with no stickiness. Place dough
in a greased bowl. Cover; let rise, allowing to double in size;
at room temperature, for about 1 1/2 hours.
- Punch down, return to
bowl, and refrigerate for 6 hours.
- Remove dough from refrigerator.
Stir dough down. Divide in half. Punch down and roll into loaves.
Place in 2 greased loaf pans. Let rise in warm place until almost
double in size about 45 minutes.
- Bake in 450°F (230°C)
oven for 10 minutes, or until done. Remove from pans; cool on
wire racks
Makes 2 loaves.
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