Yesterday, I decided to make Brioche from Volume 2 of Julia Child’s recipe book, Mastering the Art of French Cooking. At first, the recipe seemed a little intimidating with its drawn-out step-by-step pictures, but after reading the recipe and its variations several times, I figured it out. Now, this brioche recipe is not too taxing, but it does require lots of waiting time for the bread to rise… twice. I recommend starting the recipe in the early morning, around 8, and having it finished around the night time.
What is Brioche, you might say? Well, Brioche is very sweet egg and butter bread, which makes it very crumbly and delicious. Widely used by the French, Julia Child adapted this recipe into her cookbook for Americans to bake and love. This light and fluffy pastry with a dark outside crust can be used as toast for breakfast, in pudding, or as a delicious cake for dessert.
Most of my pictures match some of the steps, showing you how I arranged the dough in the 3 rises. I also took pictures of the dough after it is kneaded and while it is cooking in the oven.
Here is Julia Child’s fabulous Pâte a Brioche Fine recipe:
- 1 package (0.6 oz) dry-actice yeast (about 3.6 teaspoons)
- 1/4 C warm water
- 1 tbl salt
- 2 tbl sugar
- 1/4 C tepid whole milk
- 3.5 C all-purpose flour
- 4 eggs at room temperature
- 1 stick (4 oz) butter
- 3/4 C raisins (OPTIONAL addition)
1. Mix yeast in warm water and let liquefy completely. Stir in the salt, sugar and milk.
2. Measure the flour into a 4-5 quart mixing bowl, making a well in the center for the eggs. Add the eggs and yeast mixture. Mix everything together with a spatula.
3. Turn dough out onto kneading surface and let rest for 2-3 minutes.
4. Start kneading bread: lifting, folding, slapping and pushing with heel of your hand. You may need to Google how to knead in case you are confused on this. Kneading is CRUCIAL.
5. Start kneading in the butter, tablespoons at a time. If the dough is way too sticky, add some flour. Once the butter is absorbed, let dough sit for another 2-3 minutes.
6. Knead again briefly until the butter is absorbed and it gets all over your hands.
7. Next comes the first rise. Place dough in the 4-5 quart mixing bowl and cover with plastic wrap or place in a large plastic bag. Place a towel or pillow on top. For the BEST texture and flavor, wait 5-6 hours for this first rise.
8. After about 5-6 hours, the dough will rise twice it’s volume and feel light and spongy, but will still have butter on it.
9. Place dough out onto a floured kneading surface and knead the dough and form it into a long rectangle, about 10 inches long. Flip right side of dough over to middle, then fold left over to cover it. Repeat this again.
10. Place dough back in the bowl and cover with plastic and a towel/pillow. *Note: if you started this process late in the day, you may now refrigerate the dough after letting it sit, covered for 1 hour. You may still refrigerate the dough at this time if it is still during the day.. (slightly speeds up the rise process)
11. After the 1 hour of letting the dough rise, place it in the fridge overnight (covered with plastic, a towel, a plate and a weight) or for about 7 hours, depending on the rise.
12. Now, you are ready to put the dough into a mold. I chose a normal bread pan, about 8in x 4in x 3in.
13. Butter mold heavily. Now this is the time to knead in raisins if you choose. Raisins must be soaked in very hot water for 10 minutes to plump. Then wring them dry. Knead in raisins with 1.5 tsp butter.
14. Place dough into mold and press dough to the sides of the mold with slightly floured fingers.
15. ALMOST FINISHED! Let dough rise for an hour or so, uncovered, until the mold is almost filled. This is the last rise - I know this is a long process, but it is SO worth it!
16. Bake dough in preheated oven at 475 for 10 minutes, or until dough has risen and started to color. Then, lower temperature to 350 and finish baking, about 15-20 minutes more. I kept checking my dough to make sure it wouldn’t burn - I ended up pulling it out of the oven about 5-10 minutes earlier than the recipe called and my brioche turned out PERFECT! (my time adjustments made above)
17. The brioche will be crumbly when sliced and very sweet. Brioche is best served warm with butter, but can also be served room temperature. You can also freeze the brioche loaf and save for later!
I hope you try this recipe!! All of Julia Child’s bread recipes are amazing and once they are read over and over and understood fully, they are so foolproof. Bake this recipe and I guarantee you will have fun doing it! I can’t wait to make another brioche dough that will be even better than this one… I’m thinking chocolate chips instead of the raisins next time…
Enjoy the pictures and have fun baking sweet, delicious brioche!
xoxo, A
No comments:
Post a Comment