emeraldowl

SoNo Baking Company’s Brioche

In Baking, Uncategorized on December 18, 2010 at 5:53 am

Brioche from the SoNo Baking Company Cookbook

There are a few things you should know about brioche: 1) this is a very cakey bread (yes I say cakey a lot… but it is true and good!); 2) this is a two-day bread, since it has to be refrigerated overnight; and 3) this bread is delicious on its own, but also makes the most amazing bread puddings and croutons.  Making this bread is worth three days of baking and cooking!  This is not my favorite recipe which is a Jean-Louis Palladin recipe (link to another blogger’s hard typing work!)

This is the first time I ever let my stand mixer do my kneading… it was a breeze.  I will have to try the recipe the good ol’ hand made way to see if there is any repercussions.  I will keep you posted on that.  The bread however did not last long enough for me to make homemade croutons – so couldn’t have been all bad to take the lazy way out 🙂

SoNo Baking Company’s Brioche Recipe:

Recipe makes one loaf or 12 buns.

2 tsps active dry yeast

1/4 cup warm milk

3 large eggs

1 large egg yolk

1 3/4 cups all-purpose flour, plus extra for kneading

2/3 cups bread flour

2 Tbsps sugar

1 3/4 tsps coarse salt

14 Tbsps (1 3/4 sticks) cold, unsalted butter, cubed

1 egg, beaten, for egg wash

Directions:

In a medium bowl, combine the yeast and the warm milk, and let proof for 5 minutes.

When the yeast has proofed, add the eggs and egg yolk and whisk to blend.  Combine the all-purpose flour, bread flour, sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment.  Add the wet ingredients and beat on low-speed until the flour is absorbed and a stiff dough comes together, scraping down the sides of the bowl at least once.  With the mixer on low, add the butter, 1 tablespoon at a time, and beat until the butter has been absorbed.  The dough will be VERY sticky.

Knead in the mixer by replacing the paddle with the dough hook and beat on medium-low to medium speed until the dough is smooth, shiny, and elastic, and completely cleans the sides of the bowl, 10 to 15 minutes.  Add 1 to 2 tablespoons all-purpose flour as needed. Or to knead by hand, turn the dough out onto a lightly floured work surface.  Knead by successively scooping the dough up from underneath with the thumb and the first two fingers of each hand, then slapping it down on the board as you pull your hands away.  At first, the dough will stick to both boards and hands, but as the gluten develops and the flour absorbs moisture, the dough will pull together into a ball and become less tacky.  Knead for a good 15 minutes, adding flour as needed, or until the dough no longer sticks to the work surface.

Turn the dough into a buttered bowl, cover with oiled plastic wrap and refrigerate overnight.

Butter an 8 1/2 by 4 1/2-inch loaf pan.  Turn the dough out onto a lightly floured work surface and let it soften for a few minutes.  Pat or roll the dough to a rectangle (or oval) about 12 inches by 8 inches, with one of the long sides facing you.  Fold in the sides so that they meet in the center and the dough is about 6 inches wide.  Starting from the top, roll tightly into a log.  Place the loaf seam side down in the prepared pan.  Cover with oiled plastic wrap or enclose in an oiled plastic bag, and let rise until increased in bulk by 1 1/2 times and very soft, 2 1/2 to 3 hours. (I put mine on the dryer – I am sure the professional baker who wrote this would think that was white trash, but I get results so I am totally fine with that!)

Set an oven rack in the middle position.  Preheat the oven to 500 degrees.

Brush the top of the loaf with the egg wash.  Place the loaf pan on a baking sheet and put it into the oven.  Immediately reduce the oven temperature to 375 degrees and bake, rotating the sheet about two-thirds of the way through the baking time, until the brioche is golden brown on top and the loaf sounds hollow when tapped on the bottom (use an oven mitt to carefully lift it up, and gently tap the bottom with your knuckles), 30 to 35 minutes.  Turn the loaf out immediately on its side onto a wire rack to cool completely.

EAT. Though it is not my all time favorite brioche recipe I would recommend it, especially since my stand mixer put all the elbow grease into it!  Also I loved the way it cracked – random note. Hope you enjoy!

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