My favorite Brioche
KY, I've made this brioche so many times it's becoming an obsession. I give it as gifts, I bring it to gatherings, I eat it for breakfast in alarming quantities.
Don't know if you've tried any of the breads in Artisan Breads in 5 Minutes a Day by Hertzberg and Francois. I was skeptical at first but I've made many (12-15 or so) of the recipes and have loved almost all of them. This is one of the enriched doughs (obviously since it's a brioche!).
I'll post this recipe here because I originally got it online on a website with permission. It makes 3 generous or 4 smaller loaves.
1 3/4 c lukewarm water
1 1/2 tbsp granulated yeast (2 packets)
1 1/2 tbsp salt (I use less...1 1/2 tsp)
4 large eggs, lightly beaten
1/2 c honey
1/2 c unsalted butter, melted
7 cups AP flour
egg wash
Mix everything together and let sit at room temp for 2 hours. Then you can put the dough in the fridge for up to 5 days. To bake, dust with flour, pull off a grapefruit-sized piece, and shape into a ball. Plop it into your greased brioche pan. I make the classic Brioche a Tete, so I add the little ball of dough on top. Let it sit for 1 hour and 20 minutes. Brush with egg wash. Bake at 350 for about 40 minutes.
Now, I will tell you that in the book, this is the challah recipe. It has less eggs and butter than the brioche recipe. I tried both, and for some reason I like the challah recipe much better. It tastes just as rich to me but I think it has a better texture.
Give it a try...I've made a more classic version of brioche before and thought it was so-so. This one was much easier, and I've been much happier with the results.
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