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Brioche Sandwich Loaf
2 Loaves

Qty Size Ingredient
500 gram Bread Flour
1 pk Fleischmann's Active Dry Yeast
tsp Kosher Salt
6 lg Eggs
½ cup Water
cup White Sugar
2 stick Unsalted Butter (melted)
Egg Wash
1 lg Egg
1 tbls Water
1 pnch Salt

This is a no-knead type of dough and therefor will require 16 hours (up to 24 hours) refrigerated proofing.  Also requires 2 loaf pans.

In a bowl large enough to to mix ALL ingredients, first combine the dry ingredients; four, yeast and salt and mix.

In another bowl beat the eggs until somewhat uniform, then add the water and sugar.  Mix thoroughly until sugar is completely dissolved.  Then add the melted butter and mix thoroughly.

Add the wet ingredients to the dry and mix thoroughly with a dough whisk (See Accessories for an example of a Dough Whisk.) or wooden spoon.  Cover and let rest for 30 minutes.  Leaving the dough in the bowl, reach down between the bowl and the dough with either your fingers or a bowl scraper pulling some of the dough up onto the top of the mass as you work your way around the bowl.  About six or eight times.  The purpose of this is to pull the gluten that is forming into a sheet that will trap the expanding gasses when it is baked.  Perform this "rest half hour and pull" process a total of three times, covering between each process.  Finally, put the covered bowl of dough in the refrigerator for 16 hours.

Remove from the fridge and turn out onto a lightly floured surface.  While still cold and firm, separate dough into to even halves and shape roughly into two balls.  Cover with plastic wrap and let rest for about 15 minutes while you butter or spray the loaf pans.  After resting form the balls of dough into an oblong shape for the loaf pan and press gently into the pan so that it pretty much fills the corners of the pan.  Cover and set aside in a warm place (about 80º if you can) for 1 to 2 hours (depending on temperature) until doubled in size.

While they are rising mix your egg wash.  When you are ready to bake, brush the exposed portion of the loaves with a generous amount of egg wash.

Preheat oven to 350º with the rack in the center.  It would be best if you used a baking/pizza stone as well.
Bake for about 40 minutes or until the internal temperature reaches 190º


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