Brioche BreadPosted: June 21, 2011
Imagine a brioche roll—buttery, eggy and fluffy—and this is what you’ll get with this bread. It’s infinitely sliceable, and great when paired with honey. I gave some to my friend Iuliia after she took these photos for me, but I was still left with over half a loaf. Even so, it didn’t make it through the weekend.
I have such a soft spot for brioche, even though it forms only a small part of my culinary memories; when my family first moved to New York we’d sometimes go to E.A.T. café on Madison Avenue for lunch, and bring back brioche rolls for breakfast the next day. I had never had brioche before, and I’ve only had them a few times since. It’s none too popular a pastry in North America…or Estonia (though I think I’ve seen them in Pierre before). But now that’s all been fixed with this bread. It’s weekday brioche, as it were, with less fiddling and fewer pesky little moulds to deal with.
The Recipe (adapted from Deb at Smitten Kitchen):
I’m going to suggest you use metric measurements, as I’ve provided below. I made the recipe once using imperial measurements in cups and it turned out really flat. I’ve become quite a fan of using weight measurements since moving to Estonia; it takes less time to weigh than to measure and it’s more accurate.
250 grams all-purpose flour
2 tablespoons granulated sugar
1 teaspoon sea salt
1 1/8 teaspoon active dry yeast
177 ml milk
57 grams (OK, four tablespoons) unsalted butter
1 egg & 1 large egg yolk
Mix ¾ cup flour, sugar, salt and dry yeast by hand or with a mixer in a large bowl.
In a saucepan, heat the milk and butter mixture together until it’s warm, then pour it into the dry ingredients and stir vigorously for about three minutes. Add the egg, yolk, and another ½ cup flour and beat again for three minutes. Stir in the last of the flour and beat—yes, again—for another three minutes until it’s all incorporated and uniform.
Scrape down the bowl and cover the top with cling film. Let it rise for one hour until doubled. (Note: mine never quite doubled, but it’ll rise well in the oven, don’t worry). Butter and flour your loaf tin and once the dough is done rising, scrape it into the pan. Cover it with plastic wrap and let it rise again for around thirty minutes, but after fifteen minutes remove the plastic wrap and preheat your oven to 375 degrees Farenheit (190 degrees Celsius).
Bake for 35-40 minutes until a cake tester comes out clean. Cool in the tin for five minutes, then move to a cooling rack for another few minutes. Enjoy!