Brioche

Brioche is a very rich and tender bread. It’s awesome with butter and made into french toast. I made this from the Tartine book (of course) and this is the first bread I made with a mixer!


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Tartine uses a poolish and leaven. I cheated and just used poolish..


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This bread uses lots of butter,


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eggs,


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and milk, all at room temperature.


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I used the mixer for the dough. The hardest part was incorporating the butter. I cut them into 1/2 inch pieces, the book says cool but not melted. I kept mixing and mixing, and there were still little bits of butter. I didn’t want to overknead it.. maybe next time I’ll melt it a little more..

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I let it rise for 2 hours, giving it a couple of stretches and folds.


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Then I shaped the half brioche dough into 2 long cylinders and let rise (using these for brioche donuts)


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and the other half I let rise again in a little copper brioche pan.


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The donuts didn’t turn out well. I think I made them too big, cutting them with my pastry knife and the oil was not hot enough.


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They soaked up a lot of oil.


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But the dough tasted really good for donuts.


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The brioche bread I brushed with a little milk instead of an egg wash and baked in the oven.


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It turned out really well.


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Very moist and tender crumb. I loved it with jam and I made half of it into french toast. Yum!

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