Honey Brioche Food

HOMEMADE HONEY BRIOCHE BREAD RECIPE

Steps:

• Bring your eggs and butter to room temperature. You may want to take them out the night before you make your brioche and leave them on the counter overnight.
• Combine the milk, yeast and honey in a large mixing bowl and whisk together. Set aside for 10 minutes to allow yeast to proof.
• Add the eggs, butter and vanilla and whisk to combine. Then add flour and salt and mix gently using a wooden (or other large) spoon. Mix all ingredients together until the dough starts to come together. It will be very wet, sticky and shaggy.
• Turn the dough out onto a clean surface. Do not flour the surface! Knead the dough using the French Fold technique (shown here). Continue kneading for about 12-15 minutes, until the dough becomes easier to handle and stops sticking to the counter quite so much. *You may need to add a little extra flour if your dough is still really sticky after about 10 minutes of kneading. Add flour no more than one tablespoon at a time if you absolutely must.
• Once dough is kneaded, form it into a ball and place it back in the mixing bowl. Cover and let it rise for about an hour, or until it's doubled in size.
• Once dough has risen, punch it down gently to deflate it and then fold each edge of the dough toward the middle and use your hands to pull the dough a tight dough ball. Place the dough ball seam side down in the mixing bowl, cover and place in the fridge for at least 8 hours or overnight (up to 24 hours).
• Remove dough from fridge and divide dough into three equal pieces to form a braid. Stretch each piece out into a long rectangle. Roll each rectangle up to form three long "ropes" of dough. Then pinch one end of all three ropes together to start your braid. *Alternatively, just shape into a regular loaf of bread for simplicity's sake.
• Braid the dough, being careful not to pull or stretch it too much, or braid it too loosely. When you get to the end of the dough, pinch the ends together again and then tuck each of the pinched ends underneath the loaf.
• Butter and flour a bread pan and carefully transfer your loaf into the pan. Cover the dough and let it rise again in the bread pan for about two hours.
• Preheat your over to 350ºF. Combine the egg yolk and the milk to make the egg wash, then brush a little egg wash on the top of your loaf and bake for about 35 minutes.
• While the brioche is baking, you can mix up a little bit of honey glaze to go on top if you want to add a slightly sticky, honey-flavoured glaze on top. To make the honey glaze, mix one tablespoon of honey with one tablespoon of lukewarm water and stir with a fork to dissolve.
• Remove bread from oven and immediately brush the honey glaze over the top of the loaf if using. Let the brioche cool for about five minutes in the bread pan, then transfer to a cooling rack and let cool completely before slicing.

HONEY BRIOCHE

Steps:

• Prepare the sponge
• In the bowl of the heavy-duty mixer, combine the milk, yeast (see note if using instant yeast), and honey and stir to blend. Let stand until foamy, about 5 minutes. Add the egg and half the flour and stir to blend. The sponge will be soft and sticky. Sprinkle with the remaining flour, to cover the sponge dough, but don't mix it in. Set aside to rest, uncovered, for 30 minutes. The sponge should erupt slightly, cracking the layer of flour. This indicates that the yeast is live and doing its job.
• Prepare the dough
• Add the honey, salt, eggs, and flour to the sponge. Mix at low speed just until the ingredients come together, about 1 minute. Increase the mixer speed to medium and beat for 5 minutes.
• When the butter is incorporated, it should be the same consistency as the dough. To prepare the butter, place it on a flat work surface, and with the pastry scraper, smear it bit by bit across the surface. (If you do not have a pastry scraper, use the back of a large metal spoon.) When it is ready, the butter should be smooth, soft, but still cool-not warm, oily, or greasy.
• With the mixer on medium-low speed, add the butter a few tablespoons at a time. When all the butter has been added, increase the mixer speed to medium-high for 1 minute, then reduce the speed to medium and continue to beat for 5 minutes more. The dough will be soft and pliable but shouldn't stick to your hands.
• First rise
• Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature until doubled in bulk, about 2 hours.
• Chilling and second rise
• Punch down the dough. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4 hours, during which time it should double in size again.
• Form the brioche
• Divide the dough into 12 equal pieces, each weighing about 2 1/2 ounces. Roll each piece of dough tightly into a ball and place 6 pieces in each bread pan, staggering them in two rows of 3; there will be some space left at either end of the loaf but it will fill up when the dough rises again. Cover the pans with a clean cloth and let the dough rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Center a rack in the oven. Preheat the oven to 375°F.
• Lightly brush the dough with the beaten egg. Working quickly, using the tip of a pair of sharp scissors, snip a cross on the top of each ball of dough; this will help the brioche rise evenly as it bakes. Bake until the loaves are puffed and deeply golden, 30 to 35 minutes. Place the pans on the baking rack to cool. Turn the loaves out after they have cooled.
• Notes
• When using instant yeast, there is no need to let the yeast proof in warm milk; it can be added directly to the flour. Don't omit the milk, however, as this will change the balance of liquid to dry ingredients in the recipe. Instant yeast and active dry yeast can be used interchangeably in the same quantities.
• Honey both enriches the flavor of this brioche and helps keep it moist. Top quality honey makes all the difference here.
• The brioche is best eaten the day it is baked, although it can be tightly wrapped and stored for a day or two or frozen for up to 1 month. Thaw, still wrapped, at room temperature.

BRIOCHE-HONEY BREAD PUDDING

Steps:

• Preheat oven to 350F.
• Bake bread cubes on baking sheet for 15 minutes stirring, until lightly toasted.
• Let cool.
• Shut off the oven With butter, grease shallow 3 qt baking dish.
• In a bowl, whisk eggs, cream, milk, honey, vanilla, cinnamon, nutmeg.
• Add bread: pour into baking dish.
• Cover and chill overnight Preheat oven to 350F.
• Bring 8 cups of water to boil Uncover bread mixture.
• Place baking dish in large roasting pan; pour enough boiling water into roasting pan to come halfway up sides of dish.
• Bake 1 hour or until a knife tests clean.
• Let cool on rack until warm.
• Dust with confectioners sugar and serve with creme anglaise Creme Anglaise: In a bowl, whisk yolks and sugar until slightly thickened and lemon colored, several minutes In a medium saucepan, heat milk over medium heat until bubbles form around edge.
• Slowly whisk hot milk into yolk mixture, pour back into saucepan.
• Place over medium low heat, stirring slowly and constantly scraping bottom and corners until sauce coats the back of the spoon.
• Should be the consistancy of eggnog- about 10 minutes or until 170F.
• Remove from heat; stir in vanilla.
• Strain through sieve into bowl.
• Set bowl of sauce in ice bath.
• Stir continuously with rubber until cool.
• Transfer to serving pitcher; cover with plastic.

BRIOCHE LOAF ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients into bread machine pan in the order suggested by manufacturer.
• Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.
• Remove bread from pan; cool on wire rack.