Brioche finally!!!!

Two weeks ago my very first baking challenge/project with the "Tuesday with Dorie" group was frustrating to say the least. The pastry portion of the Sticky Buns was brioche. As I mentioned in that post, yeast usually intimidates me but I was determined. After my second attempt was less than perfect I was certain I would try brioche again very soon. I could think of nothing else, I was sure it was something I did wrong. I referred to my favorite bread book, Ultimate Bread by Eric Treuille & Ursula Ferrigno and set out to do it again.

Brioche should have a very tight crumb with no large holes, the color should be even throughout. The smell and taste should be slightly sweet and neither yeasty nor sour. The crust should be soft but not wet or soggy.

Brioche

2 1/2 tsp dry Yeast

2 tbs Water

2 3/4 (375g) unbleached Flour

2 tbs Sugar

1 1/2 tsp Salt

5 medium Eggs, beaten

1 tbs butter, melted ( to brush bowl)

3/4 cup Butter, softened

Egg Glaze

1.- Sprinkle the yeast into the water (95 -105 degrees) in a bowl. Leave for 5 minutes; stir to disolve. Mix the flour, sugar, and salt in a large bowl.

2.- Make a well in the center and add the dissolved yeast and beaten eggs. Mix in the flour to form a soft, moist but manageable dough.

3.- Turn the dough out onto a work surface. Or place in the mixer with a dough hook attachment. Knead until elastic, about 10 minutes.

4.- Grease a bowl with the melted butter. Place the dough in the bowl; turn to coat evenly. Cover with a towel or plastic wrap; let rise until double in size (1-1 1/2 hrs). Punch down and let rest for 10 minutes.

5.- Place dough back in the mixer bowl and add the butter using the dough hook attachment. Kneading until the butter is distributed throughout (about 5 minutes). Let rest for 5 minutes.

6.- Butter a loaf pan (9"x5"x3"). Divide the dough into 8 pieces. Use cupped hands to roll each piece into a ball. Pul the 8 rolls of dough into the loaf pan (four to a row, two across). Cover with a towel or plastic wrap and let proof until the dough fills the pan, about 45 minutes.

7.- Preheat the oven to 400 degrees. Brush with the egg glaze. Bake for 35 minutes, until shiny, golden, and hollow sounding when tapped. Turn out of the pan to cool. This dear reader, is brioche and it is wonderful! Now that I was feeling successful I went back to Dorie's book and decided to try the Bostock on page 50. I took a slice of brioche spread 3 tbs of almond cream on the top. Then I sprinkled sliced almonds over the cream. It then baked in a 350 degree oven for 15 minutes. This was heaven! Now I suppose I really should share this with my official tasters. Maybe after one more piece (so much for dieting!).