Ingredients
-
-
1/3
-
2 1/4
-
1
-
2
-
-
1/3
-
1
-
4
-
1 1/2
-
6
-
-
-
-
Directions
Brioche, From Baking with Julia, my favorite baking book DO NOT make substitutions, or shortcuts in this recipe I can not and will not guarantee the results if you do But if you elect to take on this, the Queen of Bread, you will be rewarded with an incredible bread that is great on it’s own, makes great sticky buns, and makes really fabulous french toast and bread pudding , What size loaf pans are you using? I’m in Canada and have several different sized loaf pans , The sponge section listed 2 cups of flour, but the Directions said to add 1 cup, then 1/2 cup of flour My dough failed because it was wayyy too soft and sticky What a waste of ingredients and time! Please proof your recipe before posting!
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Steps
|
1
Done
|
Put the Milk, Yeast, Egg and 1 Cup of the Flour in the Bowl of a Heavy Duty Mixer. |
|
2
Done
|
Mix the Ingredients Together With a Rubber Spatula, Mixing Just Until Everything Is Blended. |
|
3
Done
|
Sprinkle Over the Remaining Cup of Flour to Cover the Sponge. |
|
4
Done
|
Set the Sponge Aside to Rest Uncovered For 30-40 Minutes. |
|
5
Done
|
After This Resting Time, the Flour Coating Will Crack, Your Indication That Everything Is Moving Along Properly. |
|
6
Done
|
Add the Sugar, Salt, Eggs, and 1 Cup of the Flour to the Sponge. |
|
7
Done
|
Set in the Mixer, Attach the Dough Hook, and Mix on Low Speed For a Minute or Two, Just Until the Ingredients Look as If They Are About to Come Together. |
|
8
Done
|
Still Mixing, Sprinkle in 1/2 Cup More Flour. |
|
9
Done
|
When the Flour Is Incorporated, Increase the Mixer Speed to Medium and Beat For About 15 Minutes, Stopping to Scrape Down the Hook and Bowl as Needed. |
|
10
Done
|
During This Mixing Period, the Dough Should Come Together, Wrap Itself Around the Hook and Slap the Sides of the Bowl. |
|
11
Done
|
in Order to Incorporate the Butter Into the Dough, You Must Work the Butter Until It Is the Same Consistency as the Dough. |
|
12
Done
|
You Can Bash the Butter Into Submission With a Rolling Pin or Give It Kinder and Gentler Handling by Using a Dough Scraper to Smear It Bit by Bit Across a Smooth Work Surface. |
|
13
Done
|
When It Is Ready, the Butter Will Be Smooth, Soft, and Still Cool- not Warm, Oily or Greasy. |
|
14
Done
|
With the Mixer on Medium-Low Speed, Add the Butter a Few Tablespoons at a Time. |
|
15
Done
|
This Is the Point at Which You'll Think You've Made a Huge Mistake, Because the Dough That You Worked So Hard to Make Smooth Will Fall Apart- Don't Worry, Don't Panic- Carry On. |
