12.16.2012

Brioche


Isn't it perfect to have a piece of brioche with your morning coffee? Or, as my son prefers it, with hot chocolate in the afternoon. I love this bread because it's so versatile, it can easily go from sweet to savory. I prefer to bake brioche in loaves because it's easier to make different things. 



A lot of people feel intimidated when it comes to baking bread. While bread needs a lot of attention, it really isn't that bad. Plus, it's so gratifying to bake your own bread. As some of you may know, I have been professionally trained in "the art of bread baking". Bread is my passion and I promise more recipes and lessons.



And of course, I don't need to tell you that brioche, in my opinion, makes the best French toasts. This recipe makes 2 loaves, do leave one for French toast, you won't regret it! 




Ingredients:
makes 2 loaves

441 grams bread flour
97 grams warm water
44 grams warm milk
3 eggs, cold
9 grams instant dry yeast
50 grams sugar
9 grams salt
141 grams cold butter, cut into
tbsp sizes pieces 


Lightly grease 2-9 inch loaf pans and set aside over a baking sheet. In a bowl of a mixer fitted with the hook attachment, mix together the bread flour, eggs, water and yeast for 5 minutes on low speed. Add the salt and, little by little, the sugar. Increase the speed to medium and mix for another 5 minutes or until the dough comes together. Turn the speed to low and start adding the butter, one piece at a time. Mix for another 5 minutes or until the dough pulls away from the bowl. Place the dough in a greased bowl and cover with plastic film. Let the dough ferment undisturbed for 45 minutes. In a lightly floured work surface, divide the dough in half (it should be around 450 grams pieces) Cover and let it rest for 15 minutes, in the meantime, prepare your egg wash. Roll each piece into a log (with the same length of the loaf pan) Arrange the logs into the prepared loaf pans (seam side down). Lightly coat the top of each loaf with egg wash, cover the loaves with plastic film and set aside to proof for about 2 hours. Preheat the oven to 350 F. When the dough is ready, lightly brush the each loaf with more egg wash. Bake for 35 minutes or until the crust is golden brown. Let the brioche cool on a wire rack. 

10 comments:

  1. Oh I have been trying so many time to bake a brioche... but unsuccessfully, so it became one challenge of my life list!...
    Your recipe is very detailed, I think I should give it the try... one more time!
    Should I use yeast looking like white powder or like brown fine grains?

    Thank you!
    Sandrine
    http://sweetandinspiredlife.blogspot.com

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    1. Hello Sandrine, this is the yeast I use, in my opinion the best one when not using fresh yeast. Let me know how it comes out if you do try my recipe! Thanks a lot and happy holidays!
      http://www.kingarthurflour.com/shop/items/saf-red-instant-yeast-16-oz

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  2. any way you can translate into cups, teaspoons etc., instead of grams ? I would love to try this. Your's looks simply wonderful. I can practically taste it !

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    1. Hello Denise, thanks for stopping by! I only have measurements in grams available at the moment but there is a conversion chart available in in my "cluelinary 101" section of the blog. If you have question please, feel free to email me directly, I'll be happy to help you with the recipe. Thank a lot!
      Najwa

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  3. That is perhaps the most perfect looking brioche I have ever seen. The texture and color are absolutely amazing. Well done.

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    1. Thank you so much for your kind words! Happy holidays!

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  4. LOVE Brioche! And it really does make the best french toast.

    I hadn't had brioche for 4 years - since becoming gluten free. We went to a birthday dinner at French Laundry on Friday and they served me gluten free brioche and it was such a treat! Maybe I need to try to make some myself, with your recipe.

    I hope you and your family have beautiful holidays,
    E

    P.S. I really like your new header. SO charming.

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    1. How great! One of the restaurant on my list :) Thank you so much Erin, my hubby designed the banner for me. I hope you too have great holidays! xo

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  5. Slices of brioche and homemade jam was my very favorite breakfast growing up.

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  6. What a beautiful brioche! Its texture is wonderful.

    Happy Holidays!

    Cheers,

    Rosa

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