* Exported from MasterCook *
Brioche
Recipe By : Kat Craddock
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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2/3 cups whole milk -- (5 oz.)
5 large eggs
3 1/3 cups bread flour -- plus more for dusting (1 lb. 2 oz.)
1/4 cups sugar -- plus
1 Tbsp. sugar -- (2 1/4 oz.)
1 1/2 tsp active dry yeast -- or 1 tsp instant
1 Tbsp. kosher salt -- (1/4 oz.) plus
1 tsp. kosher salt
2 sticks unsalted butter -- (9 oz.) plus
2 Tbsp. unsalted butter -- room temp, diced
Nonstick cooking spray -- or canola oil, for brushing
A slice of this rich, eggy bread straight out of the oven is transcendent.
Yield: makes two 9" loaves
Time: 10:35
In a stand mixer fitted with the paddle attachment, add the milk,
eggs, flour, sugar, yeast, and salt. Mix on low speed until the dry
ingredients are completely moistened, about 2 minutes, then increase
speed to medium and continue mixing, scraping down the sides of the
bowl as needed, until a glossy dough forms and pulls away from the
sides, 9 to 11 minutes. Scrape the dough off the paddle, add the
butter, and mix on low speed for 1 minute. Increase the speed to
medium and continue mixing, scraping down the sides and bottom of the
bowl as needed, until the butter is incorporated, and the dough is
very silky, shiny, and completely homogenous, 5 to 6 minutes more.
Lightly grease a large bowl with cooking spray, then transfer the
dough to the bowl. Cover with a lid or plastic wrap and refrigerate
for at least 6 hours or overnight.
Lightly grease two 9" loaf pans. Turn the dough out onto a lightly
floured surface and divide into 2 pieces. Press a piece of dough into
a 6" square with even thickness. Roll the square into a tight loaf
shape, pinching the seam to seal. Lightly roll the loaf back and
forth a few times to extend it to about 8 1/2" long. Place the loaf,
seam-side down, in one of the prepared pans. Repeat this process with
the remaining piece of dough. Loosely cover both pans with plastic
wrap and set aside at room temperature until the loaves are very
gassy, puffed, slightly more than doubled in size, and just barely
flush with the edge of the pan, about 3 hours.
Preheat the oven to 300F, with a rack in the center. Bake, rotating
the pans 180 once halfway through, until the loaves are evenly golden
brown and cooked through, 55 to 60 minutes. Remove from the oven and
let cool slightly, 2 to 3 minutes, then unmold the loaves onto a wire
rack and let cool completely before slicing. The bread can be stored,
tightly wrapped in plastic, at room temperature for up to 4 days.
Question: I've made this recipe twice, and it always turns out quite
well, with the exception that it is rather crumbly. Quick internet
search indicates that it could be not enough water, salt, or fat;
overproofed dough; under-kneaded dough; or too much yeast. Any
suggestion on where to start the trouble shooting?
S(Internet address):
https://www.saveur.com/brioche-recipe/
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Per Serving (excluding unknown items): 234 Calories; 14g Fat (52.4%
calories from fat); 5g Protein; 23g Carbohydrate; trace Dietary
Fiber; 91mg Cholesterol; 444mg Sodium. Exchanges: 1 1/2
Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 2 1/2 Fat; 0 Other Carbohydrates.
Serving Ideas : Fresh out of the oven, this classic enriched French
bread needs no embellishment it's perfect on its own. Sliced very
thin and toasted, it is an excellent vehicle for rich pates or fruit
preserves; buttered and griddled, it makes the most luxurious base
for a ham and cheese sandwich.
NOTES : 2019 - 0724