Classic Brioche Food

CLASSIC BRIOCHE

Steps:

• Heat milk in a small pot over medium-low heat until just warm. Add 1/4 cup of the sugar and swirl to dissolve. Add the yeast and transfer to the bowl of a stand mixer fitted with a dough hook. Let mixture sit a few minutes until you notice a few foamy bubbles start to form on top. (This lets you know the yeast is alive and well.)
• Whisk all-purpose flour, bread flour and remaining sugar together in a medium bowl. Add 8 eggs to the milk mixture, followed by half the flour mixture. With the mixer on low, start to incorporate the dry ingredients into the egg-and-milk mixture. Add remaining half of flour and knead a minute or two, until no dry spots remain.
• Turn the speed up to medium and continue to knead until dough is starting to look smooth, 4 to 6 minutes. Add salt and continue to knead until dough is firm, springy and elastic, another 4 to 6 minutes.
• Add butter, a few pieces at a time, fully incorporating each one before continuing, and scraping down the dough hook and bowl as needed. (It will start to crawl up the hook as you mix.) The first few additions take the longest, but have patience. It will take 30 to 40 minutes to work in all the butter.
• Once all butter is incorporated, continue kneading on medium speed for another 5 to 7 minutes, until the dough is smooth, shiny and elastic. It should look well emulsified and feel a bit sticky.
• Lightly grease a large bowl and transfer dough to the bowl. Wrap tightly with plastic wrap and refrigerate until the dough has doubled in size and firmed up, at least 12 and up to 24 hours. (The slow rise will develop better flavor, and the chilling will make the dough easier to handle and shape.)
• When you're ready to shape and bake the bread, turn it out onto a lightly floured work surface. Using a dough scraper or chef's knife, divide the dough into two equal portions.
• Working with one piece at a time, flatten the dough into an 8-by-5-inch rectangle, about 1 inch thick. Working from the longer edge at the top, tightly roll the dough, using your thumb and index finger to press the seam to the dough each time it's rolled. Pinch the dough at the last roll, so it is a well sealed, tightly compact log. Tuck the ends under, pinching to seal them as well.
• Transfer the dough to a greased (even better, nonstick and greased) 8 1/2-by-4 1/2-inch loaf pan, seam-side down. Repeat with remaining piece of dough.
• Tightly wrap both loaf pans individually with plastic wrap and place them in a warm, draft-free place. Let the dough rise until it's touching the plastic wrap and looks as if it's trying t o break out, about 2 hours. (For very warm kitchens, this might take closer to 1 hour and 45 minutes, for a cooler kitchen, it may be closer to 2 hours and 15 minutes.) A good idea is to write the time on masking tape stuck to the plastic wrap, so you don't lose track of how long it's been.
• Place an oven rack in the middle of the oven and heat to 375 degrees. Beat remaining egg with 1 teaspoon water (this is your egg wash) and brush it over the tops of the dough.
• Place loaf pans in the oven and bake, rotating halfway through, until the tops and sides are deep golden brown and bread is baked through completely, about 50 to 65 minutes. (If you have a probe thermometer, it should register 200 degrees when inserted into the center of the loaf.) If the loaves seem to be browning too quickly, tent lightly with foil. A good way to tell if the bread is fully baked is to tap the top: It should feel firm and make a light, hollow sound. (This indicates that the bread has lots of air, meaning it has risen properly and is fully baked and not dense and underbaked.)
• Using an oven mitt or kitchen towels, remove brioche from the oven and immediately remove them from their pans (run a knife around the edges if you have trouble dislodging). Place on a wire rack to cool completely. (If left to cool in the loaf pans, the bottoms and sides will steam and become soggy.) Let cool completely before slicing. Brioche, if wrapped tightly in plastic, will keep at room temperature for 5 days, refrigerated for 1 week and frozen for up to 1 month.

CLASSIC BRIOCHE

Steps:

• Stir ¼ cup of the milk, 2 Tbsp of the flour and the yeast together and let sit for about 5 minutes.
• Add the remaining milk, flour, sugar, eggs and salt to the first mixture and stir using a wooden spoon or in the bowl of a mixer fitted with the paddle attachment, mixing until blended (about 6 minutes by hand and 3 minutes in a mixer). Add the butter while mixing and once incorporated, switch to a dough hook attachment (or increasing action if by hand) and beat until the butter is fully incorporated and the dough is smooth. Place the dough in a large oiled bowl, cover with plastic and let rise at room temperature for 30 minutes, then chill for at least 8 hours, up to 24 hours.
• To shape the brioche, turn the chilled dough out onto a lightly floured work surface and divide it into 6 pieces. Shape each piece into a ball, flouring your hands and the dough as needed. Then shape each piece into a slight oblong shape, sort of like a snowman, with a head and body. Use your finger to poke a hole through the centre of the larger "body" of the brioche and poke the smaller ball through it. Place each piece in an oiled 4-inch brioche tin. Cover the tins with a tea towel and let rise for 90 minutes, until doubled in size.
• Preheat the oven to 350 F. Brush the tops of the brioche with the egg wash; place the tins on a baking tray and bake for about 25 minutes, until an even rich brown colour. Cool the brioche for 15 minutes, then turn the brioche out of the tins to cool completely.
• The brioches are best enjoyed the day they are baked, but they will keep for a day in an airtight container, or can be frozen for up to 2 months.

CLASSIC BRIOCHE A TETE

Steps:

• Preheat oven to 400ºF (200ºC).
• In bowl of heavy-duty mixer and using paddle attachment, combine yeast, sugar, salt and 1 cup (250 mL) of the flour.
• Add hot water; beat at medium speed for 2 minutes or until smooth.
• Reduce speed to medium-low. Add eggs, 1 at a time, beating well after each addition.
• Gradually beat in 2 cups (500 mL) of the remaining flour.
• Add butter, a few pieces at a time, beating until completely incorporated.
• Gradually add remaining flour to make very sticky soft dough.
• Cover with plastic wrap; let rise in warm draft-free spot until doubled in bulk, about 3 hours.
• Gently deflate dough; cover and refrigerate for at least 6 hours or for up to 18 hours.
• (Dough can be frozen for up to 2 weeks; thaw in refrigerator for 24 hours before proceeding.).
• Turn out dough onto lightly floured surface.
• Using no more than 1/2 cup (125 mL) flour to keep hands floured during shaping, gently knead dough into ball.
• Divide into quarters. Roll each quarter into 12-inch (30 cm) long rope.
• Divide each rope into six 2-inch (5 cm) pieces; cut 1 of the pieces from rope into 5 equal lengths.
• Shape all pieces into balls, making 20 large and 20 small.
• Place large balls in 20 well-greased brioche moulds or large muffin cups.
• Using scissors, cut X in top of each.
• Snuggle small ball into each X.
• Stir egg yolks with water; brush over brioche.
• Cover lightly and let rise in warm draft-free spot until doubled in bulk, about 45 minutes.
• Bake in centre of oven for about 20 minutes or until golden.
• Let cool slightly in moulds on racks.
• Remove moulds; let cool completely on racks.
• (Brioche can be wrapped individually and frozen in airtight container for up to 12 weeks.).
• Canadian Living.