71 ounces All-purpose flour (4 lb. 7 oz.)
24 Eggs
1 3/4 ounces Salt
7 ounces Granulated sugar
1 3/4 ounces Active dry yeast
7 fluid ounces Water, temperature controlled
3 pounds Unsalted butter, room temperature
1. Place the flour, eggs, salt and sugar into the bowl of a mixer fitted with a dough hook. Stir the ingredients together.
2. Combine the yeast and water and add to the other ingredients.
3. Knead for approximately 20 minutes on medium speed. The dough will be smooth, shiny and moist. It should not form a ball.
4. Slowly add the butter to the dough. Knead only until all the butter is incorporated. Remove the dough from the mixer and place it into a bowl dusted with flour. Cover and let the dough ferment at room temperature until doubled.
5. Punch down the dough, cover lightly with plastic wrap and refrigerate overnight.
6. Portion and shape the chilled dough as desired. Place the shaped dough in well-greased pans and proof at room temperature until doubled.
7. Bake at 375°F (190°C) until the brioche is a dark golden brown and sounds hollow. Baking time will vary depending on the temperature of the dough and the size of the rolls or loaves being baked.
8. Yield: 3 Large Loaves
Yield: 3 Loaves
Notes: Method: Straight dough
Variations:
Raisin Brioche -- Gently warm 3 fluid ounces (90 milliliters/4%) of rum with 6 ounces (180 grams/8%) of raisins. Set aside until the raisins are plumped. Drain off the remaining rum and add the raisins to the dough after the butter is incorporated.
Brioche for Sandwiches or Coulibiac -- Reduce the sugar to 3 ounces (90 grams/4%). Ferment the dough then retard it overnight. Mold in a rectangular loaf pan for slicing. Or use the dough to wrap salmon and fillings for Coulibiac.
Savory Cheese and Herbe Brioche -- Reduce the sugar to 3 ounces (90 grams/4%). add 4 ounces (120 grams/5%) grated parmesan and 4 ounces (120 grams/5%) grated Gruyere cheese, 0.02 oz (1/4 teaspoon/0.5 grams) black pepper, and 0.02 oz. (1/4 teaspoon/0.5 grams) dry thyme to the dough with the flour. Mold in rectangular or conical pans. Serve sliced thinly with smoked salmon, pâté or other savory spreads.
24 Eggs
1 3/4 ounces Salt
7 ounces Granulated sugar
1 3/4 ounces Active dry yeast
7 fluid ounces Water, temperature controlled
3 pounds Unsalted butter, room temperature
1. Place the flour, eggs, salt and sugar into the bowl of a mixer fitted with a dough hook. Stir the ingredients together.
2. Combine the yeast and water and add to the other ingredients.
3. Knead for approximately 20 minutes on medium speed. The dough will be smooth, shiny and moist. It should not form a ball.
4. Slowly add the butter to the dough. Knead only until all the butter is incorporated. Remove the dough from the mixer and place it into a bowl dusted with flour. Cover and let the dough ferment at room temperature until doubled.
5. Punch down the dough, cover lightly with plastic wrap and refrigerate overnight.
6. Portion and shape the chilled dough as desired. Place the shaped dough in well-greased pans and proof at room temperature until doubled.
7. Bake at 375°F (190°C) until the brioche is a dark golden brown and sounds hollow. Baking time will vary depending on the temperature of the dough and the size of the rolls or loaves being baked.
8. Yield: 3 Large Loaves
Yield: 3 Loaves
Notes: Method: Straight dough
Variations:
Raisin Brioche -- Gently warm 3 fluid ounces (90 milliliters/4%) of rum with 6 ounces (180 grams/8%) of raisins. Set aside until the raisins are plumped. Drain off the remaining rum and add the raisins to the dough after the butter is incorporated.
Brioche for Sandwiches or Coulibiac -- Reduce the sugar to 3 ounces (90 grams/4%). Ferment the dough then retard it overnight. Mold in a rectangular loaf pan for slicing. Or use the dough to wrap salmon and fillings for Coulibiac.
Savory Cheese and Herbe Brioche -- Reduce the sugar to 3 ounces (90 grams/4%). add 4 ounces (120 grams/5%) grated parmesan and 4 ounces (120 grams/5%) grated Gruyere cheese, 0.02 oz (1/4 teaspoon/0.5 grams) black pepper, and 0.02 oz. (1/4 teaspoon/0.5 grams) dry thyme to the dough with the flour. Mold in rectangular or conical pans. Serve sliced thinly with smoked salmon, pâté or other savory spreads.
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