I’m slowly working my way through one of my favorite new cookbooks, Barefoot in Paris, by Ina Garten. Every recipe I’ve made has been wonderful and I wasn’t disappointed when I I tried her recipe for brioche. It was easy to put together and I could tell by the look and feel of the dough that I was going to love its texture and aroma. Six eggs and a half pound of butter (gasp!) give it a rich, tender crumb. It has a dark, golden and flaky crust achieved with an egg wash just before it goes into the oven.
Brioche is wonderful toasted and served with butter and jam, dipped in egg and fried in butter, or
used to make croque monsieur, a classic French ham and cheese sandwich.
Oh, this is just sinful! Definitely not on my diet plan for the month. Add an egg to croque monsieur and you have croque madame.
- ½ cup warm water (110 – 120 degrees)
- 1 package dry yeast
- 3 tablespoons sugar
- 6 extra large eggs at room temperature
- 4-1/2 cups flour
- 2 teaspoons salt
- ½ pound (2 sticks) unsalted butter, at room temperature
- 1 egg mixed with 1 tablespoon milk, for egg wash
- Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold start with warmer water so it’s at least 110 degrees when you add the yeast). Mix with your hand and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed.
- With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes.
- Still on slow speed, add the soft butter in chunks and mix for 2 minutes, scraping down the beater until well blended.
- With the mixer still running, sprinkle in the remaining ¼ cup of flour. Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes.
- Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
- The next day, allow the dough to sit at room temperature for 1 hour. Grease two 8-1/2×4-1/2×2-1/2 inch loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6×8-inch rectangle, then roll up each rectangle into a cylindrical loaf.
- Place each loaf, seam side down, into a buttered pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.
- Preheat the oven to 375 degrees. When the loaves have risen, brush the top of each with the egg wash and bake for 40-45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.
This post is linked to Foodie Friday at Designs by Gollum. Many thanks to Michael Lee, our gracious host.
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{ 35 comments… read them below or add one }
Just your photos and the ings make me want to try this:) Love the crust! Comme un beau dessert!
Monique recently posted..Chicken Little~
Great photos and such a beautiful loaf of bread. Anytime is the perfect time for a ‘croque’, be it a Mr. or Mrs.
Susan recently posted.."How about a kumquat, my little chickadee?"
Brioche is sinful but oh so worth it! I absolutely love this bread and your loaves are gorgeous! I’ve always been a little intimidated to attempt brioche because it seems a tad complicated, but you’ve convinced me I need to put that fear aside. I pinned this recipe, can’t wait to try this!
Jess Wakasugi {Life’s Simple Measures} recently posted..Cranberry Upside-Downer
What beautiful bread, my dear! Like Red-riding-hood, I’d like to put it in a lovely basket and share it with someone I love. Adding an egg just puts it up over the top yummy. Happy New Year to you Cathy.
renee recently posted..Pepper Steak
Just beautiful. My husband tried to make someting similar over the holidays, it din’t turn out as he was hoping. I am priting this recipe our so he can take another try at it.
I love to make bread but never tried my hand at a brioche; another great post.
Rita
Your brioche looks gorgeous and I’m sure the taste is wonderful. It would be lovely with the egg, bacon and toast recipe in your New Year’s roundup. Actually it would be good with anything.
Karen (Back Road Journal) recently posted..Black-eyed Pea Risotto
I LOVE Ina…I love Brioche, and I love your hunny pot. I have the same one. Got it at Sur le Table!!
Cathy — these look devine! Oh, Brioche makes the BEST french toast
Blessings!
Gail
Gail @ Faithfulness Farm recently posted..Old Man Winter & Undergarments!
Oh my, I’m so hungry now. That sandwich is making my mouth water.
Ramona recently posted..Mosaic Explosion!
My oh my… sigh of delectable delight! I love brioche…and not to mention croque madame…. I just did a post on champagne and now you have me eating brioche~! Gotta luv blogland! By the way hank you for your lovely visit and comment. I have had you in my side bar for a while now and your blog’s name always puts a smile on my dail…
Veronica
Veronica recently posted..Tiny Bubbles….
Beautiful! So sad for all the gluten free and no carb peeps, they must be drooling!
Kathleen recently posted..Following Yonder Star…
Your brioche is beautiful…I love the crackly top. But that croque madame makes me want to cry it looks so good!
Heather @girlichef recently posted..Frito Pie …and the makings of a Chilito!
What a nice golden crust! Looks delicious.
~Judy
JG recently posted..~Creamy Craisin Oatmeal~
Oh, Cathy! I bought the only book, deep under a pile, at Costco of this very cookbook. I’m such an Ina Garten fan, and I bookmarked this bread recipe. Funny thing is, I was thinking of making it this weekend. I’ll bet it makes great French toast, and I was thinking of making a croque monseur. Gorgeous egg– makes me drool just thinking of it.
Foodiewife recently posted..Cornish Game Hen with Pomegranate Molasses – Fancy Schmancy!
Yum Cathy – this sounds just wonderful – you definitely don’t have YIP!
I bet this would make the most amazing French toast ever!
The Café Sucré Farine recently posted..Cinnamon Raisin Breakfast Crisps
I ADORE Brioche bread and that looks wonderful!
Karen recently posted..Brighten up a Dull January Day with Dazzling Winter Coleslaw ~ Red Cabbage, Apple and Pecan Salad
The brioche looks so good….And you know Ina will never disappoint you. Love, Love, the last photo with egg. No doubt that was delicious.
Happy New Year to you Cathy! Looking forward to all your posts. Here is hoping that your new year brings you new journeys in food and travel.
Peace.
Velva
velva recently posted..Juice of a Few Flowers Cocktail
It looks beautiful Cathy, such a pretty color-enjoy:@)
Oh, your brioche looks fabulous, Cathy! I’m featuring brioche rolls tomorrow for French Fridays with Dorie. My family is loving them….but next time, I’m going your route with the single loaf!
That’s one cookbook I don’t have. One day…I too will be able to bake bread! (I keep saying that to myself)
I adore that photo of the Croque Madam. Beautiful Cathy.
Lea Ann recently posted..Red Rocks Park, Audubon Christmas Bird Count
It looks gorgeous, but not sure I am up for attempting this. It would be wonderful for making tea sandwiches, I am sure.
Marilyn recently posted..Pomeroy China
Wow, what a delicious looking brioche. I bought one of those fluted pans for making brioche but have not ever used it. You are giving me inspiration – but it will have to wait till all the Christmas goodies are finished. Panettone still to finish – that’s more or less a brioche dough too – with other goodies added.
ciaochowlinda recently posted..Flea Markets in Paris
My favorite breakfast is a poached egg on toast so I am loving this! The brioche bread looks amazing.
Susan recently posted..Cauliflower Steak with Olive Relish and Tomato Sauce
OMG!!! You get the award for recipes causing the most salivation, Cathy!!! I’m drooling and the only cure would be to make this. I love IG so it has to be delicious! I just wish you lived next door!!! Here’s wishing you and yours a healthy, happy, prosperous 2012!
The texture of that bread looks perfect.
Eliot recently posted..Santa Fe Shopping
What a gorgeous loaf of bread Cathy! I’ve never seen a bread with the fine crumb and that deep golden crust that your loaf has. This sounds like a cookbook I need to invest in.
Lynda recently posted..How to Cook a Tender and Delicious Beef Pot Roast
What a gorgeous loaf! And the Croque Madame looks absolutely fantastic. WOW!
Carol @There’s Always Thyme to Cook recently posted..Roasting!
I’d love to make this bread just to make a Croque Madame! Wow, that looks delicious and your bread turned out so perfectly.
Susan recently posted..Cauliflower Steak with Olive Relish and Tomato Sauce
Brioche is my absolute weakness when it comes to bread….yours look so wonderful I can taste it….and that croque monsieur with egg is such a teaser especially since it’s before lunch for me.
Bibi recently posted..Cocoa Raisin Sweet Bread
I have GOT to try this, Cathy. I’ve made brioche rolls but never bread. I don’t know why. And I use it all the time in my bread puddings too. This would be delicious compared to the store-bought! Bet it makes wonderful French toast!
Barbara recently posted..Gourmet’s 50 Women Game Changers in Food: #29, Betty Fussell
Mmm, that looks good. I love anything Ina! I made brioche last week, taking half to make rolls and baked the other half of the dough into a loaf. Today, I cut up what was rest of the loaf and will toast them for croutons. It’s delicious bread.
Karen recently posted..Slow Roasted Garlic Mojo (Mojo de Ajo)
I like Ina’s recipes too! Your brioche so tender and the sandwich with that soft cooked egg is to die for!
Biren @ Roti n Rice recently posted..Bak Kut Teh (Pork Ribs Tea)
Beautiful Brioche loaf. I bet it was good for some great sandwiches, Like that PB and Banana one for Elvis. AND that croque monsieur. Lovely!!
Margaret recently posted..{bba} Stollen – again!!
I am so glad you are working your way through Ina’d cookbook, it’s allowing me to see all the wonderful goodness and hear from a “not from my tv, went through editing, and makes it look so easy” cook/baker. I’ve pinned this and will be trying soon,Hugs!
I love your website, and I especially love the name. Sassy!!
I’ve been searching for a good brioche bread recipe, everyone so far has a “simplified” version online, which means…healthier, less better and..No fun!!
Thanks for the great info !
t
Theresa recently posted..How To Grow Strawberries From Seed
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