One of the most wonderful scents there could ever be is the one that fills your house when there’s a loaf of bread in the oven. When you combine that smell with the taste of warm bread, adorned simply with a pat of butter, it’s heavenly. Unfortunately, I have not mastered the art of bread making, (and I’m not sure that I ever will) but I keep trying and I’m thrilled with each success that comes out of my kitchen. When Andrew of Spittoon Extra announced that bread was this month’s theme for Waiter There’s Something In My… I knew that I would be participating, but I wasn’t sure with what. Then I saw a post by Bea at La Tartine Gourmande for ‘Simple Brioche’ and my mind was made up. For some reason I had always believed that brioche was difficult to make, I classified it as some sort of croissant variation. I couldn’t have been more wrong. Whereas my croissant making venture took 3 days and a ridiculously long recipe, brioche making required little work and was done in no time, (comparatively). And the smell, the smell! I was rewarded with the mouthwatering scent of flour and yeast as my brioche puffed up and baked. It only got better from there as I removed a loaf from the oven with a shiny, golden crust which gave way to a sweet and tender crumb. It was as good as any I’ve had from a bakery. Now if only I had seen
- 8 3/4 oz (1 2/3 cups) all-purpose flour
- 2 3/4 oz butter, at room temperature
- 2 eggs, at room temperature
- 1 dose dry baker’s yeast (1 Tbsp)
- 2 Tbsp fine sugar
- 1/3 cup warm milk
- 1 pinch salt
- 1 egg yolk for glaze
- In a bowl, mix the flour with the yeast, make a hole in the middle.
- Add the warm milk mixing with the tip of your fingers (if using a stand mixer, pour the milk slowly and steadily while mixing, with the hook attachment.)
- Add the sugar and a pinch of salt, then add the soft butter, piece after piece, waiting each time that each piece is asborbed.
- Then one by one, add the eggs, mixing well between each. Work the dough until it is elastic and detaches from your fingers more easily (or from the bowl of the stand mixer).
- Cover and let rest in a warm place, away from drafts, for two hours, until it doubles in size.
- Work the dough again for 10 min and divide it in four balls. Place them in a greased rectangular mold and cover. Let rise for an hour again.
- Preheat the oven at 400 F.
- Brush the brioche with the egg yolk mixed with a dash of sugar. With a pair of scissors, make small cuts at the top of each ball.
- Place in the oven to bake for 10 min at 400 C, then reduce the heat to 350 F and bake for about 20 to 30 min.
- Remove, unmold and let cool on a rack.
- Makes 1 loaf, mold 10 ” long