Brioche (FROM Emeril's KITCHENS - EMERIL LAGASSE)

Description

Source: FROM Emeril's KITCHENS - EMERIL LAGASSE

This rich egg bread makes frequent appearances on the menus at all of the restaurants—from croutons or toast to bread puddings. While the usual French version is baked in a special mold, we make ours in a regular loaf pan so that it can be cut easily and used in a variety of ways.

Ingredients

• ½ cup whole milk, warmed to 110°F
• 1½ tablespoons active dry yeast
• 2½ cups bread flour
• 3 large eggs
• 1 tablespoon sugar
• ½ teaspoon salt
• 12 tablespoons (1½ sticks) unsalted butter, at room temperature
• 1 large egg yolk, beaten with
• 2 tablespoons milk for egg wash

Directions

1. Combine the warm milk and yeast in the bowl of a stand mixer and stir to mix.
2. Let sit until foamy, about 5 minutes.
3. Add ½ cup of the flour and stir to combine.
4. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
5. Using a dough hook, beat the eggs one at a time into the yeast mixture.
6. Slowly add the remaining 2 cups flour, the sugar, and the salt and beat until well incorporated, about 5 minutes.
7. Add the butter 2 tablespoons at a time, beating well after each addition.
8. Cover with plastic wrap and let rise in a warm, draft-free place until doubled in size, about 1 hour.
9. Transfer the dough to a 9 × 5-inch loaf pan and press firmly with the palms of your hands to fill the pan evenly.
10. Using a pastry brush, brush the egg wash on the top of the dough.
11. Set aside until slightly risen, about 20 minutes.
12. Meanwhile, preheat the oven to 375°F.
13. Bake the bread until golden and cooked through, 30 to 35 minutes.
14. Remove from the oven and let cool in the pan for 5 minutes.
15. Turn out onto a wire rack and let cool before serving.

YIELD: MAKES 1 LOAF