Olive Oil Brioche Loaves Recipe (with Video)

Prepare and proof the Sweet Poolish
1. Combine ingredients in a small bowl and mix thoroughly
2. Cover loosely with plastic wrap and proof at 82 F for 4 hours
Prepare and cool the Tangzhong
1. Combine ingredients in a small saucepan and cook over medium-low heat, stirring constantly, until the mixture reaches 65 C (149 F) and it has thickened, about 5 mins
2. Remove the mixture from the heat; pour into a small bowl, cover tightly with plastic wrap, and allow it to cool to room temperature
3. Note: I use both a whisk, to prevent lumps, and a small rubber spatula, to ensure nothing sticks to the saucepan, when cooking this mixture
Make and proof the Bread Dough
1. Knead all ingredients except salt and the second portion of olive oil on low speed for 3 mins
2. Add the salt, and increase the speed to medium-low for 5 mins
3. Increase the speed to medium and very slowly drizzle in the second portion of olive oil; it will take about 5 minutes to incorporate fully
4. Continue kneading on medium until the dough is smooth, shiny, and unsticks from the bowl, 7 - 10 mins longer
5. Perform the "windowpane test" by stretching a small bit of dough between your fingers; if it stretches thin enough to be translucent (hence "windowpane") without breaking, the dough is ready to proof. If not, continue kneading on medium speed in 1-min increments until it passes this test
6. Place the dough in a lightly oiled bowl and gather it together into a ball, tossing to coat with oil
7. Cover the bowl with plastic and proof at 82 F for 1 - 1.25 hours, until roughly doubled in size; alternatively, the dough can be made the day before and proofed in the fridge overnight, in which case lengthen the second rise by 30 mins
Pre-shape and rest the dough
1. Generously spray a 4" x 4" x 9" Pullman loaf pan with cooking spray
2. Turn the dough top side down onto a lightly floured countertop and press lightly to de-gas
3. Divide the dough into 3 roughly rectangular pieces, each about 355 g
4. Working with one piece at a time, stretch the dough at the top center and bottom corners so that it more closely resembles a triangle
5. Fold the top point of the triangle about 1/3 of the way down the piece of dough, pressing firmly to seal it in place
6. Now fold the two top corners of dough about 1/3 of the way down, and press those to seal
7. Repeat Steps 5 & 6 once again, stretching and folding from the middle, then the edges, as the dough becomes more of a baguette shape
8. Now, start at one end of the baguette and bring the top edge of the dough down all the way to the bottom edge and press down with the heel of your hand to seal them together; continue along the length of the dough until you have a baguette roughly 8 - 10 inches in length
9. Repeat Steps 4 - 8 with the remaining pieces of dough, then cover with plastic and let rest for 20 mins
Braid and proof the loaf
1. Roll each baguette into a smooth rope roughly 12 inches in length
2. Pinch the ropes together and align them so they are arrayed in front of you, with the pinched end farthest from you
3. Begin the braid by bringing the right rope over the center rope, into the center position, and moving the previous center rope to the right position
4. Now, bring the left rope over the new center rope, into the center position, and move the previous center rope to the left position
5. Repeat Steps 3 & 4 until you have a braided loaf roughly 9 -10 inches in length; pinch the ends of the ropes to seal and tuck the pinched portion of dough underneath
6. Place the loaf into the prepared pan; cover loosely with plastic and proof at 82 F until the loaf has risen about 1/2 inch above the top of the mold, about 1.5 hours
Bake the loaf
1. While the loaf is rising, preheat the oven to 350 F and position a rack in the center
2. Combine the ingredients for the Egg Wash and brush the top of the loaf with a very thin coating of it
3. Bake the loaf until it is deep golden brown and registers 195 F in the center, about 45 mins
4. Allow the loaf to cool in the pan for 10 mins, then turn it onto a wire rack to cool for at least one hour before slicing and enjoying; I know it's tempting, but do not slice into the loaf sooner, otherwise, the texture will be gummy
5. Note: Brioche loaves keep for about 3 days at room temperature unsliced. Alternatively, I recommend slicing and freezing whatever is left of the loaves after 24 hours, then toasting them off as needed, for maximum freshness