Anna Olson Makes a Classic Brioche Loaf! | Baking Wisdom

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine can reduce costs.

eggs

🥗Healthier: flaxseed meal

💰Cheaper: egg substitute

Flaxseed meal is a vegan alternative, while egg substitutes can be more economical.

Measure all-purpose flour into a mixing bowl for two full-size loaves.

Add a little bit of sugar to the flour.

Add instant dry yeast directly to the dry ingredients.

Add salt to the dry ingredients, stirring to combine.

Break 5 large eggs into a separate bowl to check for shells before adding to the mixture.

Warm the 2% milk to just above body temperature and add it to the dry ingredients.

Mix on low speed until the dry ingredients start to come together, then gradually add cut-up pieces of unsalted butter.

Continue mixing until the dough is smooth and elastic, noting that it will be sticky and tacky.

Let the dough sit out for 1 hour to activate the yeast.

Cover the bowl and refrigerate the dough for at least 8 hours or overnight.

After 8 hours, turn out the dough onto a floured surface and shape it.

Divide the dough into 16 pieces and shape each into a ball.

Place the dough balls into a greased traditional loaf pan.

Cover the loaf pan and let the dough rise for about 2 hours.

Preheat the oven to 350°F (175°C).

Brush the top of the dough with an egg wash made from a whole egg mixed with a little cool water.

Bake the brioche for 45 minutes until golden brown.

Remove the pans from the oven and let them cool on a wire rack for about 10 minutes before turning the brioche out of the pans.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens