Brioche

Ingredients

• 500 gall-purpose flour
• 200 gbutter — softened
• 5eggs
• 50 gsugar
• 10 ginstant yeast

Method

1. In a large mixing bowl, combine 500 g of all-purpose flour, 50 g of sugar, and 10 g of instant yeast. Create a well in the center and add 4 eggs. Begin mixing with a wooden spoon until the dough starts to come together. Gradually incorporate 200 g of softened butter, cut into small pieces, ensuring each piece is fully absorbed before adding the next.
2. Transfer the dough onto a lightly floured surface. Knead it by hand for about 10 minutes, using the heel of your hand to push the dough away and then fold it back over itself. The dough should become smooth and elastic, with a slight sheen. If it feels too sticky, sprinkle a small amount of flour, but avoid adding too much.
3. Place the kneaded dough in a clean, lightly greased bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm, draft-free area until it has visibly doubled in volume, which may take 1 to 2 hours depending on the room temperature.
4. Once the dough has risen, gently punch it down to release the air. Turn it out onto a floured surface and shape it into a loaf. Use your hands to form the dough into a tight ball, then roll it into a log. Make three diagonal slashes across the top with a sharp knife to allow for even expansion during baking.
5. Preheat your oven to 190°C (375°F) and place a baking stone or tray inside to heat up. Transfer the shaped loaf onto a piece of parchment paper. Carefully slide the parchment with the loaf onto the preheated stone or tray. Bake until the crust is a deep golden brown and the loaf sounds hollow when tapped on the bottom, about 25 to 30 minutes.
6. Remove the brioche from the oven and transfer it to a wire rack. Allow it to cool completely, which helps set the interior crumb. Once cooled, slice and serve with butter, cheese, or alongside a warm bowl of soup, embracing the French tradition of sharing this rich, aromatic bread.