Week 2: Brioche (France)
Brioche is a soft and light bread that's made out of an enriched dough. This creates the fluffy texture it's known for.
The reason brioche is such a fluffy bread, is from the large amount of butter and eggs that are included in the enriched dough.
This recipe is fairly quick compared to other recipes, however, there are two proofs involved. You should allow for a whole afternoon of baking!
I recommend chilling the dough in your refrigerator halfway into the first proof; so it's not too sticky.
There are many ways to eat brioche! You can eat it simply by itself, or some variations include brioche French toast, sandwiches, and bread pudding.
What should I bake next week?
3/4 cup all-purpose flour
1 packet yeast
1/3 cup milk, warm
1/3 cup sugar
3 cups all-purpose flour
1 cup butter, cut into cubes
In the bowl of your stand mixer, mix the flour, yeast and milk together to create a sponge. Let this mixture sit for an hour.
Slowly add the eggs, remaining flour, and sugar to the sponge and mix on medium-high with a dough hook. After five minutes of mixing the dough, add the cubes of butter and beat on high for 5 more minutes until the dough pulls away from the sides of the bowl. Cover and proof for an hour.
Optional: After the dough has risen, move to the refrigerator to chill for 20 minutes. Make sure it's covered!!
Butter an 8"-x-5" loaf pan, and in a small bowl whisk the egg and 1 teaspoon of water together.
To shape, divide your dough into 6 pieces and flatten each. Then roll each piece into a log and place into your prepared pan. Cover and rest for an hour. Uncover and brush on the egg wash.
Preheat your oven to 385 degrees F, and bake for 40 minutes.
- The Bored Baker 👩🏽🍳