Olive Oil Brioche

Experience a delightful twist on traditional brioche with Corto’s 51-49® Extra Virgin Olive Oil & Sunflower Oil Blend, transforming this airy, yeasty bread into a sumptuous treat. The addition of olive oil enhances the tenderness while providing a unique depth of flavor. This brioche is perfect for breakfast or brunch, elevating your dining experience with its luscious texture and exquisite taste.

Directions

Combine warm milk, sugar, honey, and active dry yeast in the bowl of a stand mixer. Whisk together and let sit for 10 to 15 minutes to bloom. (Yeast should start to bubble and/or foam.) Once the yeast has bloomed, whisk in 3 eggs and 51-49® until combined. Place the bowl on the stand mixer with the dough hook attached. Turn the mixer on to medium-low and slowly add the flour and salt. Knead to pull the dough together. Turn the speed up to medium-high and knead, scraping the sides as needed until a soft dough forms, about 5 minutes.

Oil a bowl large enough for the dough to double in size with 51-49®. Scrape the dough into the oiled bowl, cover with a towel and let sit out at room temperature (or in a warm, sunny place) until doubled, about 2 hours.

Replace the towel with plastic wrap to seal tightly and place your bowl in the refrigerator to rest overnight (at least 8 hours and up to 12).

Prepare two 9-inch loaf pans by coating the sides and bottoms with 51-49® and lining with strips of parchment paper to hang over the sides, creating handles. This makes the brioche easier to release after baking. Press the parchment into place and oil the parchment.

Take the chilled dough and cut it in half. Then, cut each half into 3 pieces, creating 6 pieces of dough. On a lightly floured surface, roll into smooth balls and place 3 balls next to one another in each pan. Cover each pan with a towel and set in a warm place to rise, until doubled in size, about 2 to 3 hours.

Heat the oven to 400°F. Whisk the remaining 1 egg in a small bowl. Remove the towels and gently brush the tops of each loaf with egg wash. Sprinkle with herbes de Provence and flake salt.

Place the pans into the oven. Immediately turn the oven down to 350°F. Bake until loaves are fully browned on top and soft but firm when pressed in the center, about 25 minutes. Let them cool in their pans on cooling racks for 20 minutes. Remove from pans using the parchment slings while sliding a sharp knife along the edges of the pan, if stuck. Enjoy warm or room temperature.