Chipotle Brioche
This rich, buttery bread, spiked with a bit of smoky heat, is the perfect complement to the sweet lobster salad in the Lobster Club (page 50) and the sharp cheeses and green tomatoes in the Grilled Cheese (page 49). It’s also great just sliced and served as part of your dinner bread basket.
Recipe information
Yield
Makes 1 (13-inch) loaf
Ingredients
Preparation
Step 1
Combine the yeast, sugar, and warm milk in a small bowl and let sit until foamy, about 5 minutes.
Step 2
In the bowl of a stand mixer fitted with the dough hook, combine the flour and salt. Mixing on low speed, add the yeast mixture and mix until combined. In a separate bowl, whisk together the eggs, egg yolks, and chipotle puree and then slowly add the mixture to the flour while continuing to mix on low speed. Mix in the butter, piece by piece, until combined. Continue mixing until the dough is silky and springy, about 10 minutes.
Step 3
Transfer the dough to a lightly floured surface and knead lightly for 30 seconds. Place in a lightly greased bowl, cover with a clean kitchen towel or plastic wrap, and let rise in a warm place until doubled in bulk, about 1 hour. Lightly punch down, cover, and allow to rise for 30 minutes longer.
Step 4
Shape the dough into a 13-inch loaf, being careful to press out any air. Grease a 13 x 4 x 4-inch Pullman or pain de mie bread pan (without the lid) and fit the loaf into the pan. Rub the top with butter, cover with plastic wrap, and let rise in a warm place for 2 hours.
Step 5
Preheat the oven to 375°F.
Step 6
Bake the loaf until golden brown and firm on top, about 30 minutes. Cool in the pan for 5 minutes; then unmold and let cool on a wire rack.
