ISO: Tried And True Brioche Bread

[KYHeirloomer]

In American Masala, Surin Saran has a really great recipe for Shrimp Balchao Bruschetta, which I've made using Oatmeal Bread as the toast.

He recommends brioche, however, and I figured to try it that way. Uh, huh! Y'all have any idea how many recipes are out there for Brioche Bread? And every one of them with radically different amounts of eggs, milk, and butter.

Just tried one that sounded promising. Eh! So-so at best.

Thus my plea:

Does anyone have a recipe they have used for Brioche Bread? Please share if you do.

TIA

[Mama Mangia]

Like you said - there are tons of them - and who says this is the one you want? Here goes -

I have several recipes - this one is simple:

Classic Brioche a Tete


1 pkt active dry yeast, (or 1 tbsp)
1/4 cup sugar
2 1/2 tsp salt
5 cup flour, (approximately)
1 cup hot water, (120 to 130 F.)
6 eggs
1 cup butter, cut into small pieces, and, softened
2 egg yolks
1 tsp water



* Preheat oven to 400 F.

* In bowl of heavy-duty mixer and using paddle attachment, combine yeast, sugar, salt and 1 cup flour. Add hot water; beat at medium speed for 2 minutes or until smooth. Reduce speed to medium-low. Add eggs, 1 at a time, beating well after each addition. Gradually beat in 2 cups flour.

* Add butter , a few pieces at a time, beating until completely incorporated. Gradually add remaining flour to make very sticky soft dough. Cover with plastic wrap; let rise in warm draft-free spot until doubled in bulk, about 3 hours.

* Gently deflate dough; cover and refrigerate for at least 6 hours or for up to 18 hours. (Dough can be frozen for up to 2 weeks; thaw in refrigerator for 24 hours before proceeding.)

* Turn out dough onto lightly floured surface. Using no more than 1/2 cup flour to keep hands floured during shaping, gently knead dough into ball. Divide into quarters. Roll each quarter into 12-inch long rope. Divide each rope into six 2-inch pieces; cut 1 of the pieces from rope into 5 equal lengths. Shape all pieces into balls, making 20 large and 20 small. Place large balls in 20 well-greased brioche moulds or large muffin cups. Using scissors, cut X in top of each. Snuggle small ball into each X. Stir egg yolks with water; brush over brioche. Cover lightly and let rise in warm draft-free spot until doubled in bulk, about 45 minutes.

* Bake in center of oven for about 20 minutes or until golden. Let cool slightly in moulds on racks. Remove moulds; let cool completely on racks. (Brioche can be wrapped individually and frozen in airtight container for up to 12 weeks.)



These can also be shaped by rolling one side larger thatn the other forming a ""head"; or you can stick your finger in the middle making an indentation and placing the smaller ball on top.

I hope this helps.

[KYHeirloomer]

I like the idea of the retarded fermentation with this one, Mama. I'll give it a try on my next go round.

One question: The recipe isn't clear. You start working it right out of the fridge, without giving it a chance to lose the chill?

Thanks.

[Mama Mangia]

The dough cannot go into the oven if it is cold. So there is a 3rd rise as stated. You can work the dough out of the fridge.

[StickyPirate]

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.

[KYHeirloomer]

Thanks, Sticky,

If you shaped it in a standard loaf pan would you bake it the same length of time, you think?

Last one I made I used an empty can from crushed tomatoes, cuz I wanted round slices. I was surprised at how well that worked---didn't even have to cut the bottom out of the can.

I keep vowing to buy a brioche mold, but haven't, as yet, done so. Maybe with my next King Arthur order.....

[StickyPirate]

Might take a little longer in a loaf...I think a brioche pan is a little smaller.

Good idea to try a round can.