I have a thing for egg breads. Denser, richer, and seemingly more flavorful than your un-egged variety. So brioche, with its golden yellow color is one of my favorite kinds of breads. It's perfect for burgers, great for a grilled cheese or patty melts, and one of the best breads to use for French toast.
Its versatility makes it ideal for just about any of your bread needs.
Brioche (From the Fannie Farmer Cookbook)
2 pkgs yeast
1 cup warm milk
2/3 cup butter
4 egg yolk
1/2 cup sugar
1 1/2 tsp salt
grated rind of 1 lemon
5 1/2 cups white flour
- Stir the yeast into the milk in a large mixing bowl and let stand for 5 minutes to dissolve.
- Add the butter, egg, egg yolks, sugar, salt, lemon rind, and about 2 1/2 cups flour. Beat thoroughly, then add as much of the remaining flour as is necessary for a dough that handles easily.
- Turn out onto a lightly floured board. Knead for a minute or two and let rest for 10 minutes. Continue to knead until smooth and elastic.
- Put the dough in a large, buttered bowl, over, adn let rise in a warm spot until double in bulk.
- Punch down and let it rise again until slightly less than double in bulk, for a least 4 hours or in a covered bowl in the refrigerator overnght.
- Butter a loaf pan and a 6 cup muffin pan and fill them one-third full. Cover and let double once again.
- Preheat oven to 375. Bake bread, allowing about 2 minutes for the muffins and 45 minutes for the bread. Remove from pan and cool on racks.