I have a nice biga bubbling away on its third refreshment that i will use to make some stupendous Roman bread tomorrow but today, I think we will leave Italy and head to France.
Yes, Brioche , which is absolute heaven to eat but can be a real bugger to make and it can be time-consuming but I have to say regardless, that taste of the warm brioche is like nothing else on earth.It is almost pastry like, yet its still a bread. It is a divine creation.
So what are we aiming for?
And I think we will be doubley risqué today and make one a Chocolate brioche, sort of like the Pain au chocolat. Mmmmm Hungry just thinking of it
Remember we need 2 days for this !!
Are we ready to get with the bready readies? I am!!
This recipe is adapted from Peter Reinhart’s ”Rich Man Brioche & Poor Man Brioche” that is in his “Breadmakers Apprentice book”. A divine book, I have to say:)
Personally i found the Rich Man’s brioche just a little too rich for my taste, and I never thought I would say that:) but I do need to say that it did not stop me eating it, I couldn’t stop, that rich, butteryness but so rich…
When I made the chocolate one, I found that it was too much with the Rich man’s version but just right when I adjusted the recipe, then I realized he also had a mid version!! DUH!! for me.
Without further ado:
- 1/2 cup of strong bread flour
- 2 tsp yeast
- 1/2 cup of warmed milk
- 1 tsp sugar
NB: Just reminding everyone that we don’t want the yeast water/milk (any recipe) to be too hot or cold. Too hot will kill the yeast basically and too cold will not activate it.
- Warm milk and stir in sugar
- Add in yeast and flour
- Cover and leave for 20 mins in a warm area (hot water cupboard) or until frothy like.
I like to use a wee bit of sugar in this (above) as i think it helps to activate the yeast and give it something to feed from:). I have found it gives me a better outcome.
- 6 eggs beaten
- 3.5 cups of strong bread flour
- 2 tablespoons of sugar
- pinch of salt
- 220 grams of butter
- 1 egg/milk beaten for egg wash
- Add beaten eggs to the spongy mix created above
- Whisk until blended
- Place flour, salt, sugar in separate bowl and mix through
- Slowly add dry mix to the egg mixture, a little at a time
- Rest for 10 minutes
- Slowly add butter, 20-30 grams at a time
- Make sure butter is distributed evenly
- Dough should be very smooth and moist
- Place dough in lightly oil bowl and cover with gladwrap.
- Leave overnight in the fridge.
I used 2 small and 2 medium-sized fluted Brioche tine but people also do it in loaf tins.
- Make sure the tins/moulds are well-greased
- Place dough in the moulds/tins usually fill just over half the tin/mould with dough.
- Cover lightly with gladwrap.
- Leave to prove for 2-3 hours or until the dough nearly fills the tins/moulds.
- Preheat oven to 190-200 Celsius
- Brush with egg wash
- Bake for 20 minutes or until golden brown for the small ones and then 35-40 minutes for the larger ones.
- Remove from the tins as soon as they come from the oven and cool on racks for at least 30 minutes (unless you are a greedybread person like me and scoff it within 5 mins of coming from the tins).
Now i forgot to take a photo of the Chocolate one before they all disappeared so the chocolate brioche piccy come courtesy of http://www.dessertstalking.com . Nice but a less buttery texture of my ones above. My ones above are the Rich man’s version (which is basically the same recipe but having double the butter) so you can see the difference in the texture that the butter makes. the colour is different as well. I really noticed the difference in this when I made the recipe above.
I am sure I don’t even need to start saying what can be done with these??
That is if they last long enough to make it past the first few hours!! I know mine didn’t.
Enjoy, Enjoy and ENJOY!!!
Tomorrow maybe a short trip to Germany???
Won’t say for what but will say, it has apples in it!!