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Friday, February 5, 2010

Butter and eggs working together

Brioche is this buttery and dense French bread that screams "Eat Me!". It's a perfect bread for breakfast or a dessert with berries and sauce.

This recipe was a little off to me because the 4 tablespoons of milk was not enough to make a soft dough. I had to add a little more milk to get a workable dough and my cook time was more like 45-55 minutes. I know that depending on what type of utensils or oven you use and how you measure your ingredients it may affect a recipe, so others may not have the same problem I had. Other than those two issues the bread turned out great.

I think I will buy some fresh fruit and make some dessert tonight with the rest of the brioche.

Until next time,
Bake bread, be happy



French Brioche
The Practical Encyclopedia of Baking by Martha Day

Makes 1 Loaf
3 cups white bread flour
½ teaspoon salt
½ ounce fresh yeast
4 tablespoons lukewarm milk
3 eggs
¾ cup butter, softened
2 tablespoons sugar
For Glaze
1 egg yolk
1 tablespoon milk

1.Sift the flour and salt together into a large bowl and make a well in the center. Put the yeast in a measuring cup and stir in the milk.

2.Add the yeast mixture to the center of the flour with the eggs and combine to form a soft dough.

3.Using your hand beat the dough for 4-5 minutes, until smooth and elastic. Cream the butter and sugar together. Gradually add the butter mixture to the dough, making sure it is incorporated before adding more. Beat until smooth, shiny, and elastic.

4.Cover the bowl with lightly oiled plastic wrap and let the dough rise, in a warm place, for 1-2 hours or until doubled in bulk.

5.Lightly punch down the dough, then re-cover and place in the refrigerator for 8-10 hours or overnight.

6.Lightly grease a scant 7 cup brioche mold. Turn the dough out onto a lightly floured surface. Cut off almost a quarter and set aside. Shape the rest into a ball and place into the prepared mold. Shape the reserve dough into an elongated egg shape. Using two or three fingers, make a hole in the center of the large ball of dough. Gently press the narrow end of the egg-shaped dough into the hole.

7.Combine the egg yolk and milk for the glaze, and brush a little on the brioche. Cover with oiled plastic, wrap and let rise, in a warm place, for 1 ½-2 hours or until the dough nearly reaches the top of the mold.

8.Meanwhile, preheat the oven to 450°F. Brush the brioche with the remaining glaze and bake for 10 minutes. Reduce the oven temperature to 375°F and bake for another 20-25 minutes or until golden. Turn out onto a wire rack to cool.

2 comments:

Joy said...

I have never eaten brioche - but I always hear people raving about it... so maybe I will have to give it a go. I really like the look of your croissants as well - My Mum just tested a croissant Recipe from The Bourke Street Bakery Cookbook and said it was perfect... so thats on the the list as well! :)

Deeva said...

Thanks for the compliment. I made the croissants and put the majority in the freezer, since they are time consuming, to pull out when I had a taste for them. It was great and now I have none left so it's time to make some more.