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Wednesday, March 11, 2009

Cooking is Contagious: Simple Brioche

Everyone says that smiles are contagious. And it's true. They are.

So is cooking. Once a household is invigorated by the smells and tastes of great food, others are somehow inspired to take on the task and try to recreate their favorite recipes.

Take my husband for example. He is the most patient, willing, taste-tester that exists. He will always try my creations and provide critique. He will also provide some ideas of his own (which I will then attempt to execute).

Then, every once in a while, he will become so inspired by an idea that he will try his own hand in the kitchen (albeit, it's usually when I am not around so perhaps its his hunger that inspires this flurry of activity).

Oh well. I'm not complaining! Regardless of the inspiration, when I returned home, I was greeted by the smell of freshly baked goods. On inspection, I found the suspect. Peeking out from under its hiding place was the muted yellow flesh of a perfectly baked loaf of Brioche. Yum yum!

What is brioche you ask? Well, it's basically a yeast leavened bread which is rich and tender because of the addition of eggs and butter.

The French (a.k.a- my husband) love brioche because it has a delicate crumb, can be made slightly sweet, and works well as the base for a tartine with butter, jam or NUTELLA!! And we all know how the French love a good tartine!! Let's eat!!

Simple Brioche Recipe
Makes 1 Loaf
375 grams White Flour
1 Tbsp Instant Dry Yeast
2 Tbsp Sugar
1 pinch Salt
1/3 cup Whole Milk, Slightly Warm

80 grams Unsalted Butter, melted but not hot (at Room Temp)
2 Large Eggs plus 1 Large Egg, Room Temperature

In a large bowl, combine the flour, yeast, sugar, and salt.

Make a well in the middle and add the milk. At the same time, slowly incorporate the milk with the flour and yeast by stirring gently with a fork.

Add the butter, one piece at a time while continuing to mix, now with your fingers.

Add 2 off the eggs one at a time, mixing well between each to ensure they are incorporated. Once both the eggs are added, knead the dough until it is elastic and smooth.

Cover with plasic wrap and let proof in a warm place for about 1 1/2 hours, until it doubles in size.

Once doubled, punch the dough down with your fingers, then gently knead the dough for about 10 minutes. Shape the dough into a log or into 4 balls and place in a greased loaf mold and cover. Let rise for another hour.

Preheat the oven at 230C/450 F.

Brush the brioche with the remaining beaten egg.
Bake until golden brown - about 30 minutes or until internal temperature reaches about 185 degrees. Remove, unmold and let cool on a rack.

1 comment:

  1. Brioche is one of my favorite breakds. A beloved bakery here in SF - Arizmendies makes the most incredible brioche, and I blame them for not making it, why try when you can get the best, but youre post has inspired me.