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1
Punch down and flatten the dough on a smooth, dry countertop.
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2
Put the dough and butter in the bowl of a stand mixer fitted with the paddle attachment and knead on low speed for 2 to 3 minutes, or until the butter has been incorporated into the dough.
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3
Using a 2 3/4-ounce cookie scoop, scoop the dough into a greased 8 x 4-inch loaf pan, 2 rounds wide and 3 rounds long, with 2 extra rounds centered on top.
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4
Cover with a piece of plastic and allow the dough to rise until doubled in size, about 1 1/2 hours.
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5
Heat the oven to 350F.
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6
Whisk the egg and water together in a small bowl.
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7
Using a brush, generously coat the top of your brioche with the egg wash.
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8
Bake the bread for 35 to 45 minutes.
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9
Choose an inconspicuous angle to insert your instant-read thermometer into the center of the loafyou dont want to leave a hole in the top of the loaf.
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10
The brioche is baked when it reaches 220F.
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11
If you do not have a thermometer, use a skewerif it comes out clean, with no signs or spots of doughiness, the brioche is done.
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12
Cool the brioche loaf completely in the pan before eating it.
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13
(It will finish baking as it cools.)
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14
If you cant eat it all in one sitting, it will keep fresh, wrapped well in plastic, for up to 3 days at room temperature.
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15
This is probably the most sacrilegious brioche recipe you will ever find.
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16
But stop taking yourself so seriously.
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17
Paddle the butter into the dough and bake the damn thing and enjoy.
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18
If youre not a black pepper fan, shame on you.
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19
Replace the black pepper butter with any other butter you love.
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20
Use caraway seeds in place of black pepper.
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21
Or ground cinnamon, etc.
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22
Or use the Kimchi Butter (page 233) or Mustard Butter (page 235).
