Brioche so good, your dog will steal it…

28 Jun

the most amazing, successful brioche in the whole world moments before it's almost entirely devouredThis bread is incredible…  My sister, Sara, pushed back her kids’ nap time just to have it hot out of the oven. An aunt and uncle delayed eating lunch for 2 hours so they could stick around for it to come out before leaving. Aunt Mimi came over as soon as possible to get a piece, and Lisa’s dog stole the final piece just before Aunt Mimi could finish it off.

trouble maker's on the leftSince when do dogs like bread? My sister Lisa has convinced me that her dog has never been interested in bread (although he does enjoy stealing, especially items coveted by us humans).  Regardless, I think I got the better end of the stick. Lisa is going to make a new loaf tomorrow morning for us all to enjoy again. It was almost gone anyway, though!

This is the first bread I’ve made out of my new “bible”: Macrina’s Bakery + Cafe Cookbook, where I got the recipe for the “bread baby.”  The bread is everything we could have dreamed of.  To make it, all you need is half a day (but only about 20 minutes active time), the ingredients in your fridge, and a stand mixer. Everything else happens by pure miracle – and maybe some chemistry.

still hot out of the oven and half eatenClassic Brioche Loaf

Makes 1 (9 x 5 inch) loaf

1/4 cup warm filtered water
1/2 cup granulated sugar
1-1/2 teaspoons dried yeast
1 teaspoon pure vanilla extract
2 eggs
3/4 cup whole milk
3-1/2 cups unbleached all-purpose flour
1 teaspoon kosher salt
8 tablespoons unsalted butter (1 stick), at room temperature, cut into dime-sized pieces
Egg wash made with 1 egg and 1 teaspoon water

  • Place warm water and 2 teaspoons of the sugar in the bowl of your stand mixer. Sprinkle yeast on top and mix with a whisk until yeast is dissolved. Let stand for 5 minutes while yeast blooms.
  • Add remaining sugar, vanilla extract, eggs, milk, flour, and salt. Using the hook attachment, mix on low speed for 3 minutes to start bringing dough together. Switch to medium speed and slowly drop pieces of butter into dough. Mix for 10 to 12 minutes. Dough will be wet and sticky and will have good elasticity when stretched.
  • Pull dough from bowl onto floured surface. Using extra flour on your hands, form dough into a ball. Place dough in a buttered, medium bowl, and cover with plastic wrap (I used a kitchen towel instead of plastic wrap). Proof in a warm room, 70 to 75 degrees Fahrenheit, for about 2-1/2 hours. Dough will almost double in size.
  • Pull dough from bowl onto floured surface and flatten it with your hands, releasing excess air bubbles. Form dough into a 12 x 6 – inch rectangle and position it so that the long side is facing you. Fold the 2 short ends onto the top so they meet in the center. Starting with the closest end, roll dough away from you into a tight log.
  • Lift loaf into a buttered 9 x 5 x 4 – inch loaf pan, seam side down (wrap the ends under). Using your hands, push down on the dough to make sure it extends to all corners of the pan. Cover with plastic wrap (or kitchen towel) and let proof in a warm room for 1-1/2 hours. Loaf will rise to top of pan (mine was above the pan!).
  • Preheat oven to 360 degrees Fahrenheit.
  • Remove plastic (or kitchen towel) and brush top of loaf with egg wash. Place pan on center rack of oven and bake for approximately 40 minutes. Loaf will be golden brown on top and sides. Let cool in pan on wire rack for at least 30 minutes, then run a sharp knife around sides of loaf to release it from the pan. Invert pan to remove loaf. (Or don’t let it cool at all, it’s just as good!)

Silly dog… Brioche is for humans!

apparently dogs don't like the crust

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2 Responses to “Brioche so good, your dog will steal it…”

  1. constantlycathy July 13, 2009 at 5:57 pm #

    HIGH ALTITUDE BRIOCHE

    Makes 18 muffin sized brioches (or 5 small loaves)

    ¼ c. warm water
    ½ c. granulated sugar
    1 ½ t. dried yeast
    1 t. vanilla
    2 eggs
    ¾ c. whole milk
    3 ½ c. unbleached all-purpose flour
    1 t. kosher salt
    8 T. unsalted butter, room temperature cut into dime-sized pieces
    Egg wash made with 1 egg and 1 t. water

    Place warm water and 2 t. sugar in the bowl of stand mixer.
    Sprinkle yeast on top and mix with whisk until yeast is dissolved.
    Let stand for 5 minutes and bloom.

    Add remaining sugar, vanilla, eggs, milk, flour and salt.
    Using the hook attachment, mix on low speed for 3 minutes to start bringing the dough together. Switch to medium speed and slowly drop pieces of butter into dough. Mix for 10-12 minutes. Dough will be wet and sticky and will have good elasticity when stretched. It should start to gather on the hook attachment and pull away from the sides.

    Pull dough from bowl onto a floured surface with a plastic spatula. Using extra flour on your hands form dough into a ball. Place dough in a buttered, medium bowl and cover with a damp towel. Allow to rise at 70-75 degrees for about 2 ½ hours or until doubled in bulk.

    Stir down dough. Cover with plastic wrap and damp towel. Refrigerate overnight or for 12 hours.

    Remove from fridge and grease muffin pans or small loaf pans. (I have found that using muffin tins or small loaves cook more thoroughly in the altitude than a larger loaf).

    Divide dough into two parts, one part to be 2/3 of the dough, the other part 1/3. Divide both into 18 equal parts and roll into balls. Place the larger balls in the muffin tins. Make a thumb print in the top of each. Place the smaller balls in each thumb print.

    Cover with damp cloth and let rise until doubled in bulk in a warm place for about 1 hour.

    Preheat oven to 375. Brush top of brioches with egg wash.

    Bake 15-20 minutes or until golden brown. Lower temperature to 360 degrees after 5-10 minutes.

    *Note: Use flour and sugar scantily and use slightly more liquids (butter and milk) to help with altitude.

  2. paris31889 January 22, 2012 at 11:12 pm #

    I just wanted to thank you for your recipe. I made this today, at 8500 feet, and it is absolutely delicious! I did have to keep it going in the mixer a little longer than specified, and it took forever to rise, but that’s because a warm room is hard to find around here, but this is definitely a new favorite around this house. Thank you.

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