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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