Brioche Bread
Source: The New James Beard 1989
Makes 2 loaves
1 1⁄2 packages (12 tablespoons) active dry yeast
2 tablespoons sugar
1⁄2 cup warm water (110° to 115°)
1 cup unsalted butter, melted
1 1⁄2 teaspoons salt
4 cups all-purpose flour
4 eggs
Egg wash (1 egg yolk beaten with 1/4 cup light cream or evaporated milk)
Combine the yeast, sugar, and water in a cup measure and allow to proof (it is proofed when it begins to swell and bubble). Mix the melted butter and salt. Combine the flour, eggs, melted butter, and yeast mixture in a large bowl and beat with your hand until well combined and smooth. Butter a second large bowl, put the dough in it and turn it around so the surface is lightly coated with butter. Cover with a dish towel and put in a warm, draft-free place to rise until light and doubled in bulk, about 1 to 1 1⁄2 hours. Punch down the risen dough with your fist and divide it in half. Butter two 8-by-4-by-2-inch loaf pans. Form the dough into loaves and put in the pans. Cover with a towel and let rise a second time until doubled in bulk, about 1 hour. Preheat the oven to 400°. Brush the risen loaves with the egg wash. Bake in the center of the oven for about 30 minutes, or until the loaves are a deep golden brown and, when removed from the pans, sound hollow when rapped on the bottom with the knuckles. If not quite ready, return loaves to the pans and bake another few minutes. Cool on a rack.















