Brioche

Brioche is so so good and such a treat.  When we were in France last fall we bought a loaf of brioche for simple breakfasts and lunches... recently I was working on our album from that trip I decided that I need to try to made this delicious bread. 

If you have made bread before then brioche is pretty easy, even if the process is quite different (raising in the fridge- what!?).  My primary source was the recipe in our trusty Joy of Cooking but I referenced the Craft of Baking as I really love how the recipes are written in that book. 

The main thing I did differently from the Joy of Cooking is that I used the mixer for all of the kneading.  I had zero interest in trying to knead the sticky dough by hand.  I love kneading when the dough is soft but not so much when it is sticky.  And brioche dough is so very different from your basic bread dough given all of that butter!

We enjoyed a most excellent fried egg sandwich and then a very yummy bread pudding from this loaf, in addition to snacking on slices here and there.  This bread is definitely worth the time.

Brioche

from the Joy of Cooking

• 1 package active dry yeast
• 1/3 cup whole milk, warmed to 105 to 115 degrees F
• 1 cup all-purpose flour
• 3 large eggs, lightly beaten
• 3 tablespoons sugar
• 2 tablespoons whole milk
• 1 teaspoon salt
• 1 3/4 cups bread flour
• 12 tablespoons butter (1 1/2 sticks), softened

Combine in a the bowl of your stand mixer the yeast and warm milk.  Let stand until yeast is dissolved, about 5 minutes.

Add the AP flour, eggs. sugar, milk, salt.  Mix by hand or on low speed.  Gradually stir in the bread flour.

Mix for about 5 minutes until all the ingredients are blended.  Knead, using the dough hook on low to medium speed for 7-10 minutes until the dough cleans the sides of the bowl.

Add the softened butter and vigorously knead until the butter is fully incorporated and the dough is smooth.  Place the dough in a buttered large bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1 1/2 hours.

Punch down the dough, knead briefly.  Refrigerate, covered, for 4 to 12 hours.  If the dough has doubled, punch down and shape it.  If it has not yet doubled let it finish rising in a warm place, punch down and refrigerate for 30 minute and then shape it.

Divide the dough into quarters and roll each quarter into a round. Nestle the rounds together in a buttered loaf pan, cover with plastic wrap and let rest for 10 minutes.  Whisk an egg with a pinch of salt, brush over the the top of the dough. 

Cover the pan loosely with oiled plastic wrap and let rise in a warm place until the dough is doubled and fills the pan.  About an hour.

Preheat pan to 375 degrees F.  Brush the loaf again with the egg wash.  Bake until golden brown and a knife, inserted in the center, comes out clean, about 30 minutes.  Unmold onto a rack and let cool.

Enjoy!

~ Tara