* Exported from BigOven *

Easy Brioche Loaf

Recipe By : Nick Malgieri
Serving Size :1
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
------- ------------- --------------------------------
1/2 cup Milk
2 teaspoons Active dry yeast - --1 env
2 1/4 cups Unbleached all-purpose flour --divided
6 tablespoon Unsalted butter
3 tablespoon Sugar
1/2 teaspoon Salt
2 large Eggs

Butter a loaf pan and cut a piece of parchment or waxed paper to fit
the inside bottom of the pan. Butter the paper. About 40 to 45 minutes
after placing the dough in the pan to rise, preheat the oven to 350
degrees, setting a rack in the middle level. In a small saucepan over
low heat, warm the milk until it is just warm, about 110 degrees.
Remove from heat and pour into a small bowl. Whisk in the yeast, then
stir 1 cup of the flour into the yeast and milk mixture. Cover the bowl
with plastic wrap and set aside at room temperature while preparing the
other ingredients. It may begin to rise slightly before you add it to
the other ingredients. Cut the butter into 6 or 8 pieces and combine
with sugar and salt in the work bowl of a food processor fitted with the
metal blade. Pulse at one-second intervals until the mixture is soft
and smooth, scraping the inside of the bowl several times to ensure even
mixing. Add the eggs, one at a time, and process until smooth. If the
mixture appears curdled, continue to process for about 1 minute longer,
until it looks smoother. (It may remain somewhat curdled in
appearance.) Add the remaining 1 1/4 cups flour, then the
milk-yeast-flour mixture, scraping it from the bowl with a rubber
spatula. Pulse at one-second intervals until the ingredients form a
soft, smooth dough. Then process continuously for fifteen seconds.
Remove work bowl from base and remove blade. Scrape dough onto a
generously floured work surface and fold it over on itself several times
to make it more elastic. Press the dough into a rough rectangle, about
9 by 5 inches. Fold each side about 1-inch in toward the center and
press firmly to seal. Then starting at the top of the rectangle, fold
the dough to the middle. Fold the bottom of the dough up past the seam
and pinch to seal. Place the dough in the prepared pan, seam side down.
Press the top of the dough firmly with the palm of your hand to
flatten it and fill the pan evenly. Cover with a piece of buttered
plastic wrap or a towel and allow to rise until it is about one inch
above the rim of the pan. Using the corner of a razor blade or the tip
of a sharp knife held at a 30-degree angle to the top of the loaf, cut a
slash down the middle of the top beginning and ending about one inch
from the ends of the loaf. Bake the loaf for about 40 minutes, until it
is well risen and a deep golden color. Place the pan on a rack to cool
5 minutes. Then invert the loaf to the rack and turn it on its side to
cool. This recipe yields 1 loaf.

Recipe Source: Cooking Live with Sara Moulton
Formatted for MasterCook by Joe Comiskey,


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