https://www.copymethat.com/r/s8XbdY0Yt/basic-brioche/
2871464
UdL0dnC
s8XbdY0Yt
2024-05-06 18:24:27
Basic Brioche
loading...
X
Ingredients
- subheading: Dough Starter (Sponge):
- water, at room temperature (70° to 90°F): 2 tablespoon (1 ounce or 29.5 grams)
- sugar: 1 tablespoon (scant 0.5 ounce or 12.5 grams)
- instant yeast: ¼ teaspoon (0.8 grams)
- unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): ½ cup (2.5 ounces or 71 grams)
- eggs: 1 large egg (2 ounces or 58 grams weighed in the shell)
- subheading: Flour mixture:
- unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 1 cup plus 1 ½ tablespoons (5.5 ounces or 156 grams)
- sugar: 2 tablespoons (about 0.75 ounce or 25 grams)
- instant yeast: 1 ¼ teaspoons (4 grams)
- salt: ½ teaspoon (3.3 grams)
- eggs: 2 large eggs, cold (4 ounces or 113 grams weighed in shells)
- unsalted butter, very soft: 8 tablespoons (4 ounces or 113 grams)
- Egg Glaze (if making a large loaf, glaze is optional)
- eggs: 1 large egg yolk (1 tablespoon)
- cream or milk: 1 teaspoon
Steps
Directions at epicurious.com
Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!