Black pepper brioche makes killer club sandwich bread or savory bread pudding. It also makes a mean sandwich with Thanksgiving or Christmas leftovers. There are plenty of elaborate ways to form a loaf of bread, and even more intricate ways to form a loaf of brioche, but it all tastes the same, and you’ve already cheated death by using the mother dough, so we’re going to take it easy on the loaf-forming lecture. Take the ice cream scoop you use for cookies and use it to scoop rounds of the dough into a loaf pan.

　　

Ingredients

makes 1 (8 x 4-inch) loaf

　　1 recipe Mother Dough (page 222), proofed

　　1 recipe Black Pepper Butter (recipe follows), at room temperature

　　1 egg

　　4 g water (1/2 teaspoon)

　　

Step 1

Punch down and flatten the dough on a smooth, dry countertop. 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.

　　

Step 2

Using a 2 3/4-ounce cookie scoop, scoop the dough into a greased 8 × 4-inch loaf pan, 2 rounds wide and 3 rounds long, with 2 extra rounds centered on top. Cover with a piece of plastic and allow the dough to rise until doubled in size, about 1 1/2 hours.

　　

Step 3

Heat the oven to 350°F.

　　

Step 4

Whisk the egg and water together in a small bowl. Using a brush, generously coat the top of your brioche with the egg wash.

　　

Step 5

Bake the bread for 35 to 45 minutes. Choose an inconspicuous angle to insert your instant-read thermometer into the center of the loaf—you don’t want to leave a hole in the top of the loaf. The brioche is baked when it reaches 220°F. If you do not have a thermometer, use a skewer—if it comes out clean, with no signs or spots of doughiness, the brioche is done.

　　

Step 6

Cool the brioche loaf completely in the pan before eating it. (It will finish baking as it cools.) If you can’t eat it all in one sitting, it will keep fresh, wrapped well in plastic, for up to 3 days at room temperature.

　　

Notes

Step 7

This is probably the most sacrilegious “brioche” recipe you will ever find. But stop taking yourself so seriously. Paddle the butter into the dough and bake the damn thing and enjoy.

　　

Step 8

If you’re not a black pepper fan, shame on you. Replace the black pepper butter with any other butter you love. Use caraway seeds in place of black pepper. Or ground cinnamon, etc. Or use the Kimchi Butter (page 233) or Mustard Butter (page 235).

　　Reprinted with permission from Momofuku Milk Bar by Christina Tosi with Courtney McBroom. Copyright © 2011 by MomoMilk, LLC. Published by Clarkson Potter, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.Christina Tosi is the chef and owner of Momofuku Milk Bar, called "one of the most exciting bakeries in the country" by Bon Appètit. As founder of the desserts programs at Momofuku, including Noodle Bar, Ssäat;m Bar, Ko and Má Pêche, Christina was most recently shortlisted for a James Beard Foundation Rising Star Chef Award. Christina and her confections have appeared on The Martha Stewart Show and Live! with Regis and Kelly, among others. She lives in Brooklyn, New York, with her three dogs and eats an unconscionable amount of raw cookie dough every day.