Brioche

Finally another pastry school post! I know, I know it’s been waaaay too long. And Micheal (from class) is definitely judging me for not keeping up! Well this weekend was brioche. It takes a little bit of time but is worth every second. This buttery, chewy bread has the most perfect crumb. I will warn you now… it contains a lot of butter. Like a lot, a lot of butter. Like a criminally reckless amount of butter. And it is worth every stinking ounce!

The bread needs to be made a day ahead of time and allowed to nap in the refrigerator overnight to let the flavor sink in. So try to make this the night before you want it and have sweet, sweet dreams with visions of brioche dancing in your head. In the morning just degas the bread (punch out every last bit of the air) and place the bread in a pan to proof one last time. After the bread doubles in size place it in the oven and sit around huffing in the delicious smell of butter and yeast.

This bread makes fantastic toast with its dense buttery crumb and full flavor. We found out tonight that it makes delicious grilled cheese (thanks for dinner Nick!). It also hold up great as French toast. All of this is only, of course, provided you can keep yourself from inhaling the entire loaf before it has even cooled. 🙂

::::::::Caution::::::::

Recipe below contains an absurd amount of butter. If you are on a diet or allergic to dairy please avert your eyes!

Ingredients

yields one loaf

1 package instant yeast**

12 oz. all-purpose flour (2 1/4 cups)

3 T. sugar

1 t. salt

4 large eggs

3 T. water

6 T. butter, room temperature

**this is sometimes called bread machine yeast

Directions

1) Place the flour, salt, yeast, and sugar in a bowl attached to stand mixer with the paddle attachment. Turn the mixture on and add the eggs one at a time with the mixer running. After all the eggs are added turn off the mixer and scrape down the sides and the bottom.

2) Put the hook attachment onto the mixture and turn on a low medium speed. Slowly add the water and continue to mix until fully incorporated, scraping down the sides of the bowl occasionally. After all the water is added continue to mix for 5-7 minutes until the gluten is activated. The dough will become slightly stringy and stretchy. You need to complete this step before adding the butter as the fat in the butter retards the growth of the gluten.

3) Add the room temperature butter 1 T. at a time with the mixer running. Scrap the bowl after each addition. After all the butter is incorporated cover the dough and let rise in a warm place until it doubles in size (about 1 hour). Punch the dough down, wrap in plastic, and let rest in the refrigerator overnight.

4) The next morning take the dough out of the refrigerator and allow to come to room temperature. Punch down the dough and roll it out quickly to remove all the air. Do not overwork the dough with your hands to avoid melting the butter. Place the dough in a loaf pan, cover, and let rest in a warm place until the dough doubles in size. Pre-heat the oven to 350 degrees.

5) Bake the brioche in the oven for 25-35 minutes or until golden brown.