Shannon wanted to learn to how to make bread so we started baguettes AND brioche this morning. I am exhausted, and we're only half way through the process. The baguette recipe has already been posted, click on French or bread to find it.
My brioche recipe comes from The Paris Cookbook by Patricia Wells. When it gets done, we'll serve with jam and maybe get to the store for brie.
*Note: The recipe says to use a big old food processor with a wooden dough paddle. I don't have such equipment, so I have to do it all by hand. And it's hard work.
Brioche
Part One: The Sponge (in photo)
1/3 cup whole milk, warmed
2 1/2 teaspoons yeast
1 teaspoon sugar
2 cups flour
1 large egg beaten
1. In the mixer bowl, combine the warm milk, sugar and yeast. Let stand about five minutes until foamy. Stir in one cup flour and the egg. The sponge should be sticky and fairly dry. Sprinkle with remaining 1 cup flour. Set aside to rest, uncovered, about 30 to 40 minutes. The sponge should erupt slightly, cracking the flour.
Part Two: The Dough
1/3 cup sugar
1 teaspoon sea salt
4 large eggs, lightly beaten
1.5 cups flour
12 tablespoons unsalted butter, room temp
2. Add the sugar, eggs and 1 cup of the flour. Mix, just until ingredients come together. Still mixing, mix in the remaining half cup flour. Increase mixer speed once flour is incorporated and beat for 15 minutes, scraping down the sides.
3. To incorporate the butter, work it until it is the same consistency as the dough. Place the butter on a flat work surface and smear with a dough scraper, bit by bit across the surface. The butter is ready when it is smooth, soft and still cool.
4. With mixer on slow speed, add butter one tablespoon at a time. When all the butter has been added, increase speed to medium high for one minute. Then reduce speed to medium and beat for five minutes. The dough will be soft and sticky.
5. Cover the bowl tightly with plastic wrap and let rise until doubled in bulk, about 2.5 hours.
To be continued...
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