Basic Brioche
"This is my basic brioche recipe, soft, light, and intensely buttery. For those who desire even more butter, it can be increased to 6 ounces, which will also make the crumb finer, denser, and more cake-like. This is actually a very easy dough to make, especially in a bread machine, which handles this small amount of dough perfectly.TIME SCHEDULEDough Starter (Sponge): minimum 1 1/2 hours, maximum 24 hoursMinimum Rising Time: 10 hoursOven Temperature: 425°F (350°F for the loaf)Baking Time: 10 to 15 minutes for small brioche, 35 to 40 minutes for the loaf..."
INGREDIENTS
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Dough Starter (Sponge):
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water, at room temperature (70° to 90°F): 2 tablespoon (1 ounce or 29.5 grams)
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sugar: 1 tablespoon (scant 0.5 ounce or 12.5 grams)
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instant yeast: 1/4 teaspoon (0.8 grams)
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unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 1/2 cup (2.5 ounces or 71 grams)
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eggs: 1 large egg (2 ounces or 58 grams weighed in the shell)
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Flour mixture:
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unbleached all-purpose flour (use only Gold Medal, King Arthur, or Pillsbury): 1 cup plus 1 1/2 tablespoons (5.5 ounces or 156 grams)
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sugar: 2 tablespoons (about 0.75 ounce or 25 grams)
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instant yeast: 1 1/4 teaspoons (4 grams)
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salt: 1/2 teaspoon (3.3 grams)
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eggs: 2 large eggs, cold (4 ounces or 113 grams weighed in shells)
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unsalted butter, very soft: 8 tablespoons (4 ounces or 113 grams)
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Egg Glaze (if making a large loaf, glaze is optional)
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eggs: 1 large egg yolk (1 tablespoon)
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cream or milk: 1 teaspoon
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