Peppered Brioche

Total Time:
16 hr 15 min
Prep:
30 min
Inactive:
15 hr
Cook:
45 min

Yield:
2 large loaves
Level:
Intermediate

Ingredients
  • 8 tablespoons active dry yeast
  • 1/2 cup sugar
  • 3 teaspoons salt
  • 2/3 cup warm water (105 to 110 degrees F)
  • 7 cups all-purpose flour
  • 10 eggs, room temperature
  • 2 pounds unsalted butter, cut into tablespoons, room temperature
  • 1 tablespoon black butcher pepper
Directions
  • In a large mixing bowl, mix the yeast, sugar, and salt with the warm water. Let stand for 15 minutes.

  • Add the flour and mix on low speed with an electric mixer. Slowly add the eggs, 1 at a time, mixing well and scraping down the sides of the bowl. Add the butter, 1 tablespoon at a time. Add the pepper and continue to beat for 5 minutes. Cover with plastic wrap and let rise until doubled in size, about 1 1/2 hours.

  • Punch down the dough, re-cover with plastic wrap, and refrigerate overnight.

  • Separate the dough into 2 large loaf pans and let rise again until it is 3/4 of the way up the side of the pan, about 1 1/2 hours.

  • Preheat the oven to 375 degrees F.

  • Bake loaves for 45 minutes. Remove from heat and let cool before slicing.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.


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