Brioche is a very rich and tender bread. It’s awesome with butter and made into french toast. I made this from the Tartine book (of course) and this is the first bread I made with a mixer!
I used the mixer for the dough. The hardest part was incorporating the butter. I cut them into 1/2 inch pieces, the book says cool but not melted. I kept mixing and mixing, and there were still little bits of butter. I didn’t want to overknead it.. maybe next time I’ll melt it a little more..
I let it rise for 2 hours, giving it a couple of stretches and folds.
Then I shaped the half brioche dough into 2 long cylinders and let rise (using these for brioche donuts)
and the other half I let rise again in a little copper brioche pan.