A dish from Bernard Clayton
A rich, buttery egg bread, tender enough to pull apart and burnished with an egg wash.
Serves 8
Brioche is the most demanding bread in Clayton's book because the butter must be worked in slowly and the dough kept cool. The reward is a crumb so tender it barely holds together, and a crust that shines.
Dairy & Eggs
Bakery
Pantry / Durable
Spices & Seasoning
Other
Mix the flour, sugar, yeast, and salt, then beat in the eggs until the dough comes together.
Add the soft butter a piece at a time, beating well after each addition, until the dough is smooth and glossy. It will be soft.
Cover and let the dough rise until doubled, then chill it for several hours or overnight so it can be shaped.
Shape into a loaf or small buns, let them proof, brush with egg wash, and bake at 375°F until deep golden, about thirty minutes.
Adapted from Bernard Clayton's Complete Book of Breads. View a published recipe at King Arthur Baking (opens in a new tab)
A bread day in Indiana · Bloomington, Indiana