Brioche Bread

Brioche Bread

Made a big batch of soup last week and had to make some bread to go with. I was being lazy again and wanted to forgive that bread machine one more time. I found this recipe on The Pastry Pal’s blog (www.pastrypal.com) and it seemed like it was a good fit. It was short and sweet and well,  you be the judge. This is a perfect sandwich or French toast bread recipe. It was dense, really yellow in color compared to the many breads I normally make, and it’s perfect for soup!!

As I mentioned in my Oatmeal Bread blog this month, I like the light crust cycle for my Oster machine, it seems to be the best use of this model. Anything else over cooks it and dries it out too much.

Classic Brioche

1 3/4 sticks (7 oz, 196 g) unsalted butter
1/4 cup (60 mL) milk
2 1/4 tsp (9 g) dry yeast
2 cups (280 g) bread flour, divided
2 tbsp (21 g) granulated sugar
1/2 tsp (3 g) salt
3 eggs

For the eggwash:
1 egg
1 tbsp water

As I said, I completely cheated on her recipe and used my machine. I had too much to do and had to have home

Brioche Bread

Brioche Bread

made bread, so I scratched formal baking for now. Place ingredients into your machine per your machines instructions. Mine use the dry first, wet on top. Make sure the ingredients are at room temperature except I did warm up the milk. Towards the end of the baking cycle you can use the egg wash, but I didn’t have time, skipped it and it was still a really nice loaf of bread.

Be daring, lazy and decadent! I will share the soup recipe later this week too!!

Bon Appetit!

Advertisements