Breads - Brioche Loaf | Timi Gustafson, R.D. | How to Eat Right and Still Have Fun

Brioche Loaf
Traditional brioche is a straight-edged loaf, thinly sliced and toasted. Our version is not as rich, but very similar in taste with a lot less fat.

♥ Use liquid egg substitute in place of the eggs.
♥ Replace half the butter with applesauce.

Makes one loaf (8 slices)

Ingredients:
1-1/2 tsp. dry active yeast
1/4 cup sugar
2 tbsp. warm water (approx. 110º)
2 cups all-purpose, unbleached flour, sifted
1/2 tsp. salt
3/4 cup liquid egg substitute
1/3 cup unsweetened applesauce
3 tbsp. unsalted butter, softened, at room temperature

Dissolve yeast and 1 teaspoon of sugar in warm water. Set aside until foamy (5 minutes). Combine flour, the remaining sugar, and salt in a mixer. Add egg substitute and mix until the dough is smooth. Add applesauce and butter alternately. Blend each batch before adding the next. Place the dough in a lightly oiled bowl. Refrigerate for 6 hours.

Preheat oven to 350º. Turn the dough onto a lightly floured work surface. Shape into a loaf. Put it in a lightly oiled loaf pan and set aside in a warm place. When the dough rises to the top of the pan, punch it down, turn it over, and return it to the warm place until it has risen to the rim of the pan. Bake until golden brown and the dough pulls away slightly from the sides of the pan, about 40 minutes.