Recipe | "Fragrant, Brioche-Like Bread" | Makes 2 Loaves, But Save 1 for Later! | by Alicia

Equipment: Electric Stand Mixer with Dough Hook, Pastry Brush, Strong Wooden Spoon, 2 Bread Pans, Cooking Spray

*Makes 2 Loaves of Bread

"For a long time I was intimidated by making bread. 'Oh my gosh....yeast, and making things rise...oh geez, that sounds difficult!' But it's really not, and I implore anyone who hasn't tried it to put on your apron and give it a go! You can make this recipe by hand, if you have the patience to kneed dough, but it's much easier with a stand mixer. The result is rich, with a wonderful aroma of yeast. This bread makes wonderful french toast!" - Alicia

  • 2 Cups Warm (Not Boiling) Water
  • 1 Tbsp. Active Dry Yeast (Not Quick Rise)
  • 1/4 C. White Sugar
  • 1 Tbsp. Kosher Salt
  • 1/4 C. Grapeseed Oil (Or another light, non-flavored oil such as walnut oil) + 2 Tbsp for Bowl
  • 2 Eggs -- Separated as 1 Egg, 1 Yolk, 1 Egg White
  • 2 Cups All Purpose Flour -- Some extra for sprinkling
  • 3 Cups Bread Flour

Heat up 2 C. of water (in a pyrex) in the microwave for 35 seconds. In your stand mixer bowl, pour 1/4 C. white sugar, 1 Tbsp or 1 packet of active dry yeast. When the water is warm, pour those three things in the bowl, stir for a second, and let stand covered with a towel for 10 minutes. After 10 mins...

Then, pour in 1 Tbsp. kosher salt, 1/4 Cup of Grapeseed Oil + 1 Cup of All Purpose flour. Stir with a wooden spoon. Next, stir in 1 egg + 1 Yolk (Set extra egg white aside for brushing). Incorporate it all well, then attach your stand mixer. On low, sprinkle in the rest of the flour until the dough comes together and the dough "whap"s the side of the bowl. If you think you can't get any more flour to "get in there" you'll be surprised how much 'seemingly together dough' will take more be patient.

Next, take the dough out of the stand mixer -- it may be a little sticky, and that's ok. Sprinkle flour on your board, and kneed into a ball. Wash your stand mixer bowl, and dry with a cloth. Next, pour the 2 Tbsp. of Grapeseed Oil you saved into the bowl, and wipe up the sides with a paper towel, so the dough won't stick. Next, place the dough into the bowl and gently brush it with a little oil to keep from drying out. Place the bowl in your microwave or off oven, and let it say there for 1-2 hours. (Sometimes I like to out a mug of boiling water in the microwave with it so the process goes a bit faster). The dough will rise, doubling in size. It's pretty cool! (See image above.)

Then, punch the risen dough to deflate it. One good, solid punch will do it. Next, dump the dough out on your powdered board, and kneed it for a minute or two. Cut the dough in half using a sharp knife. Then, place the 2 loaves into 2 greased (or sprayed) bread pans. Brush the loaves with your Egg White wash = 1 Egg White + 1 Tbsp of water, mixed. (This would be the time you could sprinkle poppy seeds on the top, if you wish).  Let them rise for another hour in a warm, place.

Bake the bread for 25 minutes at 400 degrees F. To see if the bread is done, lightly tap the bread with the back of a fork. The bread should sound hallow. Let the bread cool completely on a rack before cutting. Makes wonderful french toast, strata, or just plain toast with some jam! Yum!


After the dough has risen 1 time, and you punched the dough. When you seperate the loaves you can place 1 dough ball in the freezer (in sprayed tupperware), and freeze it there up to 2 months. When you are ready to use it, place the dough ball in a bread pan, and let it defrost over night, then bake off, for fresh bread whenever you need it!

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