Sunday, November 28, 2010
Simple Brioche Dough
Today I made Brioche à tête to go along with a butternut squash soup we are having for dinner. A brioche à tête is formed and baked in a fluted round, flared tin; a large ball of dough is placed on the bottom, topped with a smaller ball of dough to form the head (tête). I have also included how to bake it in loaf form. I love this bread because of it's versatility; I use it to make sweet or savory bread puddings, Pain Perdue (French toast), even cinnamon rolls. Stay tuned for Brioche Monkey Bread, posting soon hopefully!
Simple Brioche Dough
1/2 cup whole milk
2 large organic eggs
2 tbsp granulated sugar
1 tsp kosher salt
1/2 cup (1 stick) unsalted butter, softened (use only the best quality butter you can buy please)
2 1/2 cups all-purpose flour
1 package active dry yeast (= 2 1/2 teaspoons)
Bread Machine method:
Add all ingredients in order to your bread machine. Set on the dough cycle. When cycle is done (usually 1 1/2 hours for most bread machines)
By hand method:
Heat the milk in a small saucepan over low heat until it's just warm (110-115F)
Remove pan from heat and pour milk into a small bowl. Stir in the yeast and 1 cup of the flour. Cover the bowl with plastic wrap and let rest for 10 min.
Combine the butter, sugar, salt and eggs in a mixer bowl with a paddle attachment (or food processor). Add the remaining 1 1/2 cups flour and process until smooth.
Add the yeast mixture and process again until smooth. Turn the dough onto a lightly floured surface and knead 5 minutes, until smooth and elastic.
For mini brioches:
Preheat oven to 375 degrees.
Place 15 mini brioche tins on a baking sheet. Lightly spray with organic canola oil. Divide dough into 15 pieces, pulling a little piece off for the top. Roll into balls. Place larger ball into brioche tins, then make an indentation with your finger in center of each. Lightly brush with egg wash and top with smaller ball (the "tete" which means head in French). Brush the head with egg wash, cover lightly with clean towel and allow to rise in warm spot 20-30 minutes.
Bake for 15-20 minutes, until golden brown.
For a loaf:
Preheat the oven to 375F.
Shape the dough into a loaf and place into 8 1/2 or 9 inch non-stick loaf pan. Cover the pan with a clean dish towel and allow rising for about an hour.
Preheat the oven to 375F. Using a sharp knife, score the loaf length wise with a sharp knife. The score the loaf 3 times at equal intervals across. This makes a professional looking loaf and helps it bake evenly. Bake for 25-30 minutes, until golden brown.
Remove from pan and place the loaf on its side on a cooling rack. Alternate side after 5 minutes (this prevents the loaf from compressing)
Posted by Luisa