This is my basic brioche recipe, soft, light, and intensely buttery. For those who desire even more butter, it can be increased to 6 ounces, which will also make the crumb finer, denser, and more cake-like. This is actually a very easy dough to make, especially in a bread machine, which handles this small amount of dough perfectly.
TIME SCHEDULE
Dough Starter (Sponge): minimum 1 1/2 hours, maximum 24 hours
Minimum Rising Time: 10 hours
Oven Temperature: 425°F (350°F for the loaf)
Baking Time: 10 to 15 minutes for small brioche, 35 to 40 minutes for the loaf
Recipe notes
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