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1
Make the dough: In a medium bowl, sprinkle yeast over the warm water; stir with a fork until dissolved.
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2
Let stand until foamy, about 5 minutes.
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3
Add 2 ounces bread flour; stir until well combined.
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4
Cover with a clean kitchen towel; let rise in a warm spot until doubled in bulk and bubbles appear on the surface, about 1 hour.
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5
Place remaining 7 ounces bread flour and the pastry flour in the bowl of an electric mixer fitted with the dough hook.
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6
Add the butter, eggs, sugar, and dry milk, and beat on low speed until well combined, about 5 minutes.
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7
Add the yeast mixture; beat on low speed for 5 minutes.
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8
Sprinkle in salt; beat on medium speed until dough is smooth, shiny, and elastic, about 5 minutes more.
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9
Cover the bowl with plastic wrap; immediately place in freezer for 30 minutes (this will keep the dough from rising too quickly).
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10
Remove from freezer; punch down dough in bowl.
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11
Fold sides into the center, and invert, so dough is smooth side up.
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12
Cover with plastic wrap, and refrigerate, at least 10 hours or overnight.
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13
To make Petites Brioches: Butter 20 small brioche molds; set aside.
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14
Divide the dough into 20 equal pieces (1 1/2 ounces each).
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15
Working with a few pieces at a time (return the rest of the dough to the refrigerator), divide each piece in two, making one twice as big as the other.
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16
On a lightly floured surface, roll the larger piece into a round ball using the cupped palm of your hand.
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17
Press your thumb into the center of the ball to form a deep well.
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18
Then rotate your thumb to widen the hole.
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19
Shape the smaller piece into a teardrop.
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20
With lightly floured fingers, press the tip of the teardrop gently into the bottom of the hole.
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21
Place in a prepared mold.
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22
Repeat with remaining dough.
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23
Drape the dough pieces with a well-oiled piece of plastic wrap.
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24
Set aside in a warm, nondrafty place until fully doubled in bulk.
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25
This could take anywhere from 1 to 3 hours.
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26
Meanwhile, preheat the oven to 375F.
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27
Just before baking, brush dough gently but generously with beaten egg.
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28
Place molds on two rimmed baking sheets, and bake until deep golden brown, 8 to 12 minutes.
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29
Immediately remove Brioches from molds, and cool on a wire rack.
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30
To make 7-inch round loaves: Butter two 7-inch molds.
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31
Divide the dough into 10 equal pieces (3 ounces each).
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32
Return five pieces to the refrigerator.
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33
On a lightly floured surface, roll five pieces of dough into smooth balls.
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34
Add as little extra flour as possible.
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35
Shape each ball into a teardrop.With the tips pointed toward the center, arrange four teardrops around the edge of a prepared pan, leaving a hole in the center.
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36
Pinch the tips together and then press onto the bottom of the pan, leaving only a little pan showing; this will help the pieces stay together during baking.
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37
Press your thumb lightly in the center of each piece to nudge the dough together.
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38
Gently press the tip of the last teardrop into the center of the pan; it should sit above the others.
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39
Repeat with remaining five pieces.
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40
Cover each pan with a bowl or a container large enough to give the dough ample room to double in bulk.
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41
(The bowls should not touch the rising loaves.)
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42
Set aside in a warm, nondrafty place until more than doubled in bulk, 1 to 3 hours.
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43
Meanwhile, preheat the oven to 375F.
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44
Just before baking, lightly brush the surface of the dough with beaten egg.
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45
Bake loaves until they sound hollow when the bottom is tapped, about 45 minutes.
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46
Immediately remove from pan and cool on a wire rack.
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47
To make 9-by-5-inch loaves: Butter two 9-by-5-inch loaf pans.
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48
Divide the dough into 16 equal pieces (2 ounces each), and roll pieces into balls.
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49
Place eight balls in each prepared pan.
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50
Cover loosely with oiled plastic wrap, and let rise until doubled in bulk, 1 to 3 hours.
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51
Meanwhile, preheat the oven to 375F.
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52
Just before baking, brush dough gently but generously with beaten egg.
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53
Bake loaves until they sound hollow when the bottoms are tapped, about 40 minutes.
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54
Immediately remove from pans and cool on a wire rack.
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55
The dough is weighed and divided into 20 equal pieces, which are then split in two, so that one is twice the size of the other.
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56
The larger piece is rolled into a smooth ball, and a deep hole is pressed into the center.
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57
The smaller piece is rolled into a teardrop, then fit, tip-first, into the hole.
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58
The assembled brioches are placed in buttered molds and left to proof before baking.
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59
The balls of dough are placed side by side in a buttered 9-by-5-inch loaf pan, so they are just touching.
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60
After doubling in bulk, they are brushed with egg before baking.
