Quick Brioche Loaf

Ingredients

1⁄2 cup whole milk, heated to 110 degrees
2-1⁄4 teaspoons instant or rapid-rise yeast
2-1⁄4 cups (11-1⁄4 ounces) all-purpose flour
6 tablespoons unsalted butter, cut into 6 pieces
3 tablespoons sugar
1⁄2 teaspoon salt
2 large eggs

Instructions

Whisk milk and yeast together in medium bowl, then stir in 1 cup flour. Cover with plastic wrap and set aside.
Pulse butter, sugar, and salt in food processor until mixture is soft and smooth, about 5 pulses, scraping down bowl as needed. Add eggs, one at a time, and process after each addition until fully incorporated (mixture may look curdled). Add remaining 1-1⁄4 cups flour and yeast-flour mixture, pulse until mixture forms soft, smooth dough, then process continuously for 15 seconds (dough will be sticky at this point). Transfer dough to well-floured counter and knead by hand to form smooth and elastic ball. (Dough can be refrigerated for up to 24 hours.)
Grease 8-1⁄2 by 4-1⁄2-inch loaf pan, line bottom with parchment paper, then grease paper. Press dough into 8-inch square. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Place loaf seam side down in prepared pan, pressing gently into corners. Cover loaf loosely with greased plastic and let rise at room temperature until loaf rises about 1 inch over lip of pan, about 1 hour.
Thirty minutes before baking, adjust oven rack to middle position and heat oven to 350 degrees. Using sharp serrated knife or single-edge razor blade, make 1 slash lengthwise along top of loaf, starting and stopping about 1 inch from ends. Bake until loaf registers 195 degrees and crust is golden brown, about 40 minutes. Transfer pan to wire rack and let cool for 5 minutes. Remove loaf from pan, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.

Quick Brioche Loaf

Ingredients

Instructions

Tags

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