I’ve found several recipes that include brioche bread so I decided to try out the artisan style brioche dough from “Artisan Bread in Five Minutes a Day”. It is really easy to make and once you have the dough you can make it into anything you want. I made the sweet dough but there is also a savory variation. I had in mind french toast and bread pudding so I made loaves that I can slice or cut into pieces to fit my recipes but you can also make cinnamon rolls or individual rolls; really anything is possible. We toasted a couple slices and slathered some pumpkin butter on top. Umm, really good!
If all goes well your dough will double in bulk and will rise to the top of your loaf pans. Beat an egg and add a tablespoon of water. Brush it over the tops of your loaves to make them golden brown and pretty.
3/4 cups Lukewarm Water
3/4 tablespoons Yeast
3/4 tablespoons Kosher Salt
4 Eggs, beaten
1/4 cup Honey
1 1/2 sticks Unsalted Butter, melted
3 3/4 cups All Purpose Flour
Mix the water, yeast and salt in a 5 quart lidded food container. Let the yeast begin to foam then add the eggs, melted butter and honey; stir well.
Begin to add the flour a little at a time until all the flour is incorporated. Cover the container with the lid and allow to sit at room temperature for 2 – 3 hours.
When dough has doubled in bulk, place in refrigerator at least 3 hours. Dough will be less sticky when chilled. Shape the dough into loaves and place in 8 1/2″ x 4 1/2″ loaf pans. Make an egg wash with 1 beaten egg and 1 tablespoon water. Brush over loaves and place in a preheated oven at 400 degrees to bake for 25 – 30 minutes.
Makes 2 loaves