Brioche

Brioche

I do a lot of things with certain intentions.  I would admit that half of the time those intentions never happen.

I buy a design magazine to help me pick out new colors for my decor.  Walls are still white.

I buy piles and piles of yarn to learn to knit.  Still in the original bag with the receipt.

I buy paints and canvases but everything dries out before ever being opened.

I order packets and packets of heirloom seeds to start in the spring.  These I have given away.
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And in the case  of these bread I bake it to make it into french toast.  Five thick slices taste tested later and the french toast is a write off.  But as my good friend Christina over at Strawberries for Supper says ” That sounds like the normal serving size of brioche.” So it’s all good.  And she’s a smart lady! Check her out!

Yields 6-8

Brioche
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Ingredients

  • 2 cups plus 2 tbsp flour
  • 3 tbsp sugar
  • 1 tbsp yeast
  • 1/4 tsp salt
  • 1/3 cup warm milk
  • 2 eggs, beaten
  • 1/2 cup butter

Instructions

  1. In a large mixing bowl combine the flour, sugar, yeast and salt.
  2. Using the hook attachment on your stand mixer or a spatula mix in the milk and eggs. Add the butter a little bit at a time.
  3. Continue kneading the dough by hand for 7 minutes or with the hook for five.
  4. Cover bowl and place somewhere warm and allow the dough to rise for 2 hours.
  5. Punch down the dough, place in a greased loaf or brioche pan and cover.
  6. Let it rise in a warm place for 1 more hour.
  7. Preheat oven to 400 degrees and bake for 10 minutes. Reduce heat to 350 degrees F and finishing baking until a deep golden brown color another 10-15 minutes.
  8. Let cool on wire rack
Recipe Type: Breakfast
7.6.4
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