Last updated on February 19th, 2013
FOR VALENTINE’S DAY (or any day), why not treat yourself to the most luxurious bread in the world? I’m talking about buttery, eggy, Brioche. I’ve found that Julia Child’s easy-peasy recipe produces as a good a dough as any long and involved recipe. If you have a food-processor, brioche can be yours in a snap:
I’ve baked Mrs. Child’s brioche in a standard 8-cup loaf pan. As you can see, it tends to rise to skyscraper heights and then sometimes splits on one side.
I’ve also baked the same brioche in my 13x4x4 Pullman pan, in order to achieve a perfectly rectangular loaf. Yes, I’m discovering my Pullman pan isn’t limited to Pain de Mie...another high-end bread. You can order a Pullman like mine from Amazon. Here’s the link: USA Pans 13 x 4 x 4 Inch Pullman, Aluminized Steel with Americoat
Brioche
Adapted from The Way to Cook, by Julia Child (Knopf, 1989)
Ingredients for one 8-cup loaf pan (if you want a high-rise), or one 13x4x4 Pullman pan (if you want a rectangular loaf)
The Yeast Mixture:
1 package dry-active yeast
3 Tbs warm water (not over 110F)
2 tsp sugar
Other ingredients
3 1/2 cups all-purpose flour
1 1/2 tsp salt
1/3 cup sugar
6 oz (1 1/2 sticks) chilld, unsalted butter, cut into dice
Additions to the Yeast Mixture
4 large eggs
1/3 cup milk, plus more if needed
Special Equipment – a 4-cup measure for the yeast mixture; a food processor
1. Blend the yeast ingredients in the measure and let prove for 5 minutes. Meanwhile, turn the flour, salt and sugar into the bowl of the food processor.
2. Add the chilled, diced butter to the machine, and pulse in by 1-second bursts to break the butter into rough flour-covered granules.
3. Whisk the eggs and 1/3 cup of milk into the yeast mixture. Then turn on the machine and process this liquid in, adding droplets more milk until the dough forms a rotating ball for 8 to 10 revolutions. It should feel fairly soft.
4. After a 5-minute rest, process the dough 30 more revolutions, turn it out onto your work surface, and let it rest 2 minutes.
5. Knead the dough by hand 20 vigorous strokes, turn it into a bowl, cover, and let rise to 1 1/2 times its volume — about an hour.
6. Turn the dough out, then pat it down into a rough rectangle. Fold the rectangle into thirds (like folding a business letter); pat it out again and repeat the folding. Return the dough to the bowl, and cover with plastic wrap. Let rise again, this time to more than double (about 2 1/2 to 3 hours).
7. Form the dough into a loaf, place it in your loaf pan. If you are using a standard 8-cup pan, let the dough rise just to the top of the pan (about 30 minutes). If you are using a 13x4x4 Pullman pan, let the dough rise only to one inch from the rim of the pan (about one hour) before sliding on the lid.
8. Just before baking (if you are baking in a regular pan, not a Pullman), lightly paint the top of the dough with an egg glaze (1 egg yolk mixed with 1 tsp milk or cream).
9. Baking – 35 minutes at 375F. Set the pan on the lower-middle level in the preheated 375F oven, and bake for 35 minutes. Unmold; let the bread cool on a wire rack before slicing. As if you can wait that long.
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Related Posts:
Whole Wheat Pita Bread
Tuna-Tarragon Crepes
Purple Poulet (Chicken in Red Wine)
Amy says
I love my pullman loaf pans – and best of all – made in the USA!
Cornbread & pound cakes do really well in them too!
Kevin Lee Jacobs says
Amy – Madly in love with my Pullman pan, too!
prairiecactus says
Good Morning Kevin….Absolutely love reading your articles.
I have been reading these recent Pullman bread pan post and began to research the pan a bit. Which pan do you use? I have found several sources for the pan and there are many sizes and the interior can be non-stick or plain metal finish. I was surprised at the range of cost for the pan, depending on the company and the type of metal and finish.
Have you tried different types of pans and which did you decide to purchase? Do you do anything special to prep your pan before baking?
Thank you for all the great recipes you share.
Kevin Lee Jacobs says
prairiecactus – Glad you like the articles here, and thought to tell me so!
The 13x4x4 pullman I use is manufactured by USA Pans. It is made of aluminized steel. Although it has a non-stick coating, I still spray the pan very lightly with non-stick spray before using it.
Haven’t tried any other pullman pans. But I’m certainly happy with this one. I obtained it from Marx Home, a kitchen-supply store in Hudson, NY. The store special-ordered 3 of the pans from a distributor they deal with. I bought one for me, and one for the recent giveaway. I paid $36 plus tax for each. Not a bad price, I think, for something I use at least once each week!
Donna B. says
Yet another delectable recipe! That pullman is astounding, I must locate one…
Brioche always seemed to be that unattainable/unmakeable bread to me… but it looks incredibly simple based on your steo-by-step with Julia’s guidelines!
Every Sunday I attempt a new type of bread… I might just have to do this one!
Now, I lack a food processor [I know, how silly of me?] Could I get the same results from chopping the butter till it’s really small, combine the ingredients by hand, keeping them as incorporated as possible then refridgerating the mixture to keep the texture/consistency?
prairiecactus says
I tried to use the link for the Pate Brisee crust and it is not working…is there another link!
Kevin Lee Jacobs says
Donna B. – Where there’s a will, there’s a way! Yes, you could cut the butter into a small dice and then incorporate it into the flour with your fingers.
But here’s a better no-food-processor method: Make the dough without the butter at first. Then take 1 1/2 sticks of butter and smash them with a rolling pin (as demonstrated here). Then incorporate the smashed butter bit-by-bit as you knead the dough. If the butter starts to melt, just stick the dough in the fridge for about 10 minutes to firm the butter.
prairiecactus – I’m working to fix these links, which became broken when I moved this site from Google blogger to WordPress. Here’s the recipe for The Crust I Trust. And what a delicious crust it is!
badger gardener says
Looks heavenly but too ambitious for me this weekend as I am making your Purple Poulet and Chocolate Mousse for an early Valentine’s dinner.
For the first time since putting out my winter-sowing project, my little greenhouses are nestled in some snow. We started w/ lake effect snow, my personal favorite. It has enough moisture to create big fluffy clumps of snowflakes that are still light enough to lay gently on each other. As a result my milk jugs have little snow caps. They look great but wondering about airflow. I did poke 2 holes apiece in the top halves, per your suggestion. Should I knock off their little snowhats? (stil just seeds, luckily nothing sprouted in that warm-up).
prairiecactus says
Thanks for the new link…made the crust this morning and will use for Sunday’s lunch with my family…it made up so well.
Kevin Lee Jacobs says
badger gardener – Oooh, enjoy your Purple Poulet and Chocolate Mousse! And don’t worry about the little snow-caps on your winter-sowing jugs. This is completely natural.
prairiecactus – Glad the crust worked out for you. It is my absolute favorite.
Terri H. says
Oh, I was looking for just this sort of recipe two weeks ago! I settled on a challah, which was very nice… but I’ve got to try this.
Betsy says
For heavens sake – there goes my diet. The pictures you post are good enough to eat!
Will be purchasing a Pullman pan
Betsy
Deborah Phlippi says
Thanks for sharing your recipe – looks delis! Ironically, I made bread today and my family was thrilled to enjoy some fresh out of the oven.
I’m definitely going to try your recipe next.
Kevin Lee Jacobs says
Terri H. – Challah is great, but Brioche is even nicer!
Betsy – It is worth breaking a diet for this bread. I broke mine 🙂
Deborah Phlippi – Ah, there is nothing better than homemade bread.
Lisa Johnson says
Hi Kevin, I just wanted to thank you for the brioche recipe. I recently made it for our annual ski gathering, and it turned out exquisitely. I just wish I was savvy enough to figure out how to post a picture of it on your website. Thanks again….
Kevin Lee Jacobs says
Hi Lisa – So glad the bread worked out for you. If you have the time, by all means send a picture to kevin@agardenforthehouse (dot)com, or through the facebook page (linked at the top of this site).
Melissa says
Just got a 9inch USA Pans Pullman pan for Xmas today and am wondering if you could help with
A conversion for a recipe for the 9inch pan?
I’d love to make a Brioche in my new pullman pan!
Thanks!
MJ Miller says
I made this today and found it extremely easy to make the dough. It would make a great cinnamon roll brioche.
It just came out of the oven and I have a couple of questions/comments. I used a Pullman pan and the butter dripped on the tin foil in the bottom of the oven, aside from the wonderful smell and eventual smoke. Not a problem. I want to know what I did wrong here… The top and sides are sucked in, the bottom and short sides are not. Any suggestions. Can’t wait to cut in and taste.