Let's Talk BBQ
Recipes => Recipes => Baker's Corner => Topic started by: Pam Gould on January 21, 2015, 06:02:23 PM
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I made my 1st brioche today..it's an egg and butter bread that is soft and luscious. I made it in the bread machine then took it out and let it rise. I turned on oven to 350º for 1 minute, then covered bread and let ir rise for an hour. Then covered outside in a cold garage, about 39º for 3 hours. The extra rising make it softer. Then into a 400º oven for 10 minutes and reduced to 350º for 30 - 35 minutes till 195º on the Thermapen. It's resting till cooler so I had to try it. It's soft and luscious. Not like a bread machine texture. So I'm thinking french toast in the morning and maybe a trifle with fruit and pudding and whipped cream and if any leftovers, dessert with fresh fruit and ice cream to cut the sweet. Pam .☆´¯`•.¸¸. ི♥ྀ.
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That looks Fantastic Pam!!!
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Beautiful!
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That looks fantastic! Bet it is delicious.
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That will make some killer French toast!
Art
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That will make some killer French toast!
Art
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Looks perfect
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Nice job Pam, Had to click and see what a brioche was.
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Fantastic Pam!
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YUM!!! That looks incredible, PAM! I love a good Brioche. It makes excellent sandwiches.
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Looks great Pam!!! Nancy would like some French toast with that! Don
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Hey that's really nice Pam! Yep gonna be some great french toast too!
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Pammie, that looks delicious.
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Pam that looks great. Love trifle, and brioche sounds better than pound cake in it!
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Looks great, nicely done. ;)
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Fantastic!! Did yoy do the whole butter kneading or used a shortcut?
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Looks great Pam!
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That looks phenomenal! Great work Pam!
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I need the recipe with the ingredients? This looks good.
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is brioche a certain type of bread? It looks really good. I'm thinking French toast? ;)
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Pam,
Your next project is to make some brioche hamburger buns. That is the start of some "gourmet" burgers. What do you think?
Art
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Pam,
Your next project is to make some brioche hamburger buns. That is the start of some "gourmet" burgers. What do you think?
Art
Pastry chef at the country club I work at makes those buns for the burgers we have. Game changer.
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NICELY DONE PAM!!!! That looks excellent - french toast on the way???? :P :P
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is brioche a certain type of bread? It looks really good. I'm thinking French toast? ;)
Zee French and their love for butter. It's a butter and egg heavy, cake-like bread. Fantastic but labor intense
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I need the recipe with the ingredients? This looks good.
read machine recipe, but it's good, real good.
Brioche in Bread Machine
2 3/4 cups
1/4 cup nonfat dry milk
3 tablespoons sugar
1 1/4 teaspoons salt
1 tablespoon instant yeast
3 large eggs*
1/4 cup lukewarm water
10 tablespoons butter
*Use 3 large eggs + 1 egg yolk, if desired — this will allow you to brush the leftover egg white on the loaf if you're planning to garnish it with sugar; see tip at right.
tips from our bakers
For iced mini brioche, combine 1 cup confectioners' sugar with 1 teaspoon vanilla, a pinch of salt, and enough cream to make a "drizzlable" glaze.
Want to garnish your braided loaves? Brush the unbaked loaves with an egg wash made with 1 tablespoon cold water mixed with 1 large egg white, then sprinkle with pearl sugar or coarse white sparkling sugar. If you plan ahead, the yolk saved from the white can be added to the brioche dough for extra richness.
If you're baking the brioche as a braided loaf, add an extra yolk to the dough, reserving the white. Just before baking the risen loaves, whisk the reserved white with 1 tablespoon milk, brush on loaves, and sprinkle with pearl sugar or sparkling white sugar.
A full-sized, fully baked brioche should register 190°F at its center using an instant-read thermometer. Loaves and small rounds should measure 205°F.
In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough. Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer. Also, we don't recommend trying to knead it by hand. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below. Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape. Divide the chilled dough into 12 pieces to make mini-brioche; leave it whole for one large round brioche; or divide it in half for two 8 1/2" x 4 1/2" loaves. Place the dough into the greased pan(s) of your choice, cover lightly, and let rise for 2 1/2 to 3 hours, until it's doubled and looks very puffy. If you're making two loaves, it's fun to make simple three-strand braids, and set them in the loaf pans. To bake a large, round brioche: Place the pan into a preheated 400°F oven. After 10 minutes, reduce the oven heat to 350°F and bake for about 30 to 35 minutes more. Check the brioche after 15 minutes; tent with aluminum foil if it appears to be browning too quickly. Brioche should be a deep brown when done, should sound hollow when tapped, and will read 190°F at the center using an instant-read thermometer. (It's easy to underbake, since it browns so quickly!) Remove the brioche from the oven, and after 10 minutes remove it from the pan to cool completely on a rack. To bake the mini brioches: Place the pan(s) into a preheated 375°F oven and bake for 25 to 30 minutes (tent after 10 minutes if they're browning too quickly). Remove from the oven, let stand for 5 minutes, then turn out onto a rack. To bake the loaves: Allow the loaves to rise till they've nearly reached the rim of the pan, about 3 hours. Bake in a preheated 350°F oven for 40 to 45 minutes, tenting with foil after 15 to 20 minutes.
Akruckus..that sounds real good..and this would work nicely, I really llike the texture and crumb on this one.
1Bigg_Er..it is a bread machine recipe but it works better than I thought it would. Gonna try making the brioche buns next.
Pam .☆´¯`•.¸¸. ི♥ྀ.
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Thanks for the recipe. ;)
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Nice!