I had tested this recipe out at home once before, and ended up burning the entire thing due to oven mishaps and an overly long walk with the puppy. I didn't have much better luck at the beach for Thanksgiving, because one of our ovens was down and the other one wasn't set at the correct temperature. (It was 50 degrees hotter than what it was reading) Luckily, we got an oven thermometer, and I saved all three loafs from a burning death. They ended up being a big hit! (And, if you make French Toast out of it, it doesn't really matter what it looks like! They all look the same covered in egg batter, and taste delicious!)
But it did end up really nice and fluffy - and very buttery - which I would hope so considering how much butter went into each loaf!
In fact, we had made enough brioche, that it even made it to Thanksgiving dinner table. Doesn't it look pretty on there? (I also made that amazing pile of mashed potatoes. My absolute favorite.)
The recipe is pretty involved, and takes two days. And your mixer gets a great work out, but its completely worth it!!
Brioche Dough (from Dessert University by Roland Mesnier)
1.5 tsps salt
5 tbs sugar
6tbs warm water
3 c all-purpose flour
1 1/3 envelopes active dry yeast
5 large eggs
2 sticks (1 c) unsalted butter, softened
1. Combine salt, sugar, 2tbs warm water in electric mixer. Stir together with dough hook, add flour and combine
2. Combine 4 tbs warm water with yeast, dissolve until foamy
3. Add 4 eggs to mixer on medium speed, one at a time. Mix for 5-7 minutes until dough is smooth and firm
4. Add remaining egg slowly, followed by the yeast mixture. Turn mixer down to low speed and mix for 15 minutes or until dough is silky and elastic and detaches from the side of the bowl
5. Add butter, 4 tbs at a time, with mixer still on low. Make sure the butter is incorporated before adding the next. Make sure your butter is softened for this step or it will take for forever! Overall, this should take about 5 minutes.
6. Dough should be glossy and elastic. Cover it with a towel and let stand in ~75 spot until its doubled in size (1.5 hrs). (I sometimes put my oven on warm for a few minutes, turn it off, and put the dough in there - just watch it and take it out when its doubled in size!)
7. Deflate dough by flipping it in bowl several times. Cover and place in fridge overnight, no longer than 24 hours
8. Butter a loaf pan (I used a standard large loaf pan)
9. Divide dough into 6 even pieces, roll into egg shapes. Place dough eggs in pan, 2 across, 3 deep. They will be touching
10. Drape pan with plastic wrap and let rise until its doubled in size, about 1.5 hrs
11. Preheat oven to 450. Brush loaf with beaten egg (Note - I don't do this.). Snip middle of loaf with scissors, making a half inch deep cut in order to let the bread rise.
12. Bake for 10 minutes at 450, then reduce the oven temp to 375 and bake for 50-60 minutes more until the loaf is golden and fully risen.
13. Unmold and cool on wire rack.
(Since its unlucky to end on 13)
14. Slice, eat, and enjoy!!!!!!!
Even though I'm about two holidays late, I did want write about the Brioche I made for Thanksgiving!! This year, the theme was all about French cooking (more on that later), and for breakfast one morning, we decided to make brioche french toast.
