Middle-class brioche from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread (page 127) by Peter Reinhart

  • unbleached bread flour
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  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
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  • EYB Comments

    Requires refrigeration for at least 4 hours or overnight, and 3-5 hours to prepare.

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Notes about this recipe

  • Eat Your Books

    Requires refrigeration for at least 4 hours or overnight, and 3-5 hours to prepare.

  • pavolva on August 18, 2022

    Reliable standard brioche recipe. The dough is very friendly and quite easy to work with for the high fat %, particularly after the overnight retard/quasi-bulk fermentation. I adapted it for use in brioche-lemon curd-fruit tarts and for individual cinnamon brioche wreaths, and it would be excellent for any such brioche bun/roll purpose as is suggested in the recipe. Worked fine with ADY in a quantity of 1.2 times the weight of instant yeast called for, though you will have to rely a bit more on baker's intuition to assess through the stages of proofing.

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