Simple Recipe for French Brioche Loaf
You might shy away from bread making, but this simple Cocoa and Lavender recipe for a French Brioche Loaf will make you reconsider. Our friend Barbara took a no-knead brioche bun recipe and turned it into a loaf. This easy loaf has become one of our favourite bread for sandwiches (think grilled cheese, croque monsieur).
Click here to read the original article “Barbara’s Brillance.”
Simplified French Brioche Loaf
- 4 cups All-purpose or Bread flour
- 2 tsp Kosher Salt
- 2 tsp Instant Yeast
- 2 tbsp Sugar
- 2/3 cup Milk
- 4 tbsp Butter softened
- 1 cup Cold Water
- 2 Eggs 1 whole and 1 divided
- Whisk together the flour, salt, yeast, and sugar.
- Heat the milk and butter together until the butter melts. Add the following and whisk; cold water, whole egg, egg yolk (from the second egg). Stir until lukewarm.
- Add to the flour mixture. Stir with a spatula until you have a sticky dough ball.
- Cover the bowl and let it rise in a warm area for 2 hours. Or until doubled.
- Cover a work surface liberally with flour. Deflate the dough on the work surface. Use flour to make a slightly sticky dough. Shape into a loaf and place in a greased 9-inch x 5-inch bread pan.
- Cover with oiled cling film and set in a warm place to rise for 45-60 minutes. Or until puffed and it feels light to touch. Note: If you are using a warm oven to proof the dough, check it after 30 minutes.
- Preheat the oven to 425ºF.
- Carefully remove the cling film from the dough. Gently brush with the reserved egg white and bake for 10 minutes.
- Reduce heat to 350°F and bake an additional 27-30 minutes.