Brioche

A few weeks ago, at a local bakery, I had the most delicious breakfast "sandwich" involving brioche, eggs, cheese and bacon. Over the next couple of weeks, I'll be trying to figure out how to make it myself...not as simple as it sounds as it's not just eggs, bacon and cheese between two slices of brioche. Check back to see how well I do...
First, I needed a good recipe for brioche. Who else but Jacques Pepin could provide this? If you've never had it, brioche is a very rich, tender bread. Lots of butter, lots of eggs.

This recipe involves three, yes three, rises...but it's well worth it.
Brioche
Originally published in Saveur issue #109
(I did not make the brioche "à tête", therefore, those steps in the process have been removed.)
Makes 12
1⁄3 cup milk, heated to 105°–110°
1⁄4 cup sugar
1 1⁄4-oz. packet active dry yeast
5 eggs, at room temperature
4 cups flour
1 tsp. fine salt
1⁄2 lb. unsalted butter
plus more as needed, at room temperature

1. Pour the milk into a large bowl. Add a pinch of the sugar and the yeast. Let stand until foamy, about 10 minutes.
2. Whisk 4 of the eggs into the milk–yeast mixture and set aside. In the bowl of a standing mixer fitted with a paddle, combine remaining sugar, flour, and salt. With the mixer on low speed, add the egg mixture and butter and mix until combined. Increase the mixer speed to medium and beat, stopping to scrape the bowl down occasionally with a rubber spatula, until dough is satiny smooth and clings to the paddle, about 8 minutes.
3. Knead the dough several times to bring it together, then transfer to a large buttered bowl, turning to coat. Cover bowl with plastic wrap and set in a warm place to let rise until double in size, about 1 1⁄2–2 hours. Punch the dough down, cover, and let rise for another hour.
4. Generously butter 12 fluted 3" individual brioche molds and put them on a baking sheet. Punch the dough down again, transfer it to a work surface, and divide into 12 portions, about 3 oz. each. Firmly roll each portion of dough on the table in a circular motion with the palm of your hand to form a smooth ball.
5. Place brioche into a buttered brioche mold. Cover with a towel, and let rise in a warm place for 1 hour.
6. Arrange a rack in the center of the oven; heat to 375°. Whisk the remaining egg in a small bowl. Brush the top of each brioche with the egg and bake until deep golden brown, 25–30 minutes. Let cool in the molds for 10 minutes before serving. Brioches are the best when eaten straight from the oven but, once cooled, may be stored in an airtight container or plastic bag at room temperature for up to 3 days.

Delicious. Try with a little plum butter!
Check back soon for the rest of the breakfast sandwich recipe...
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