I am always amazed at the amount of bread people buy in the grocery store. Bread is extremely easy to make, and costs pennies on the dollar compared to the cost in the store. Brioche is an absolutely amazing bread, the is a great addition to many dishes, or in the morning toasted with fresh butter. If you only learn to make one type of bread this is the bread to learn.
If you have an iPad don’t forget to check out my cookbook on the Cook App which includes this recipe and many more!
Check out all the recipes from The Chipka House Kitchen By Clicking Here.
Making the poached egg in this dish is the hardest part, and while directions are included on how to poach an egg in this recipe if you have never done it before it is worth checking out my video post that includes some tips and tricks.
Fresh Homemade Brioche
You can buy bread at the store, or for pennies on the dollar you can make it at home. Brioche is an amazing bread that goes great with almost anything!
- 1 tsp Kosher Salt
- 1/3 cup Sugar
- 3 1/2 cup Unbleached All Purpose Flour
- 5 Large Egg room temp
- 2 1/4 tsp Active Dry Yeast 1 packet
- 1/3 cup Warm Whole Milk
Making the Sponge
Put the milk, yeast, 1 egg and 1 cup of the flour in the bowl of a heavy-duty mixer.
Mix the ingredients together with a spatula, mixing until everything is blended.
Set the sponge aside to rest uncovered for 30-40 minutes. After this resting time, the flour coating will crack, your indication that everything is moving along properly.
Sprinkle over a cup of flour to cover the sponge.
Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Set in the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they are about to come together.
Still mixing, sprinkle in 1/2 cup more flour. When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed.
During this mixing period, the dough should come together, wrap itself around the hook and slap the sides of the bowl.
In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough. When it is ready, the butter will be smooth, soft, and still cool- not warm, oily or greasy. With the mixer on medium-low speed, add the butter a few tablespoons at a time. The dough fall apart- don't worry, don't panic- carry on.
When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl. If it looks as though the dough is not coming together after 2-3 minutes, add up to 1 tablespoon more flour.
Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2- 2 1/2 hours.
Second Rise & Chill
Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl. Work your way around the circumference of the dough, lifting and releasing. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4-6 hours, during which time it will continue to rise and may double in size again.
Bake the Loaves
Divide the dough in half and place in loaf pans. Cover the pans with plastic and allow the dough to rise at room temperature for 2 hours, or until doubled in size.
Preheat the oven to 375°F.
Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan (it will impair the dough's rise in the oven).
Bake the loaves for about 30 minutes, or until an instant-read thermometer reads 200°F.
Remove from loaf pan and Cool to room temperature on a rack.