Photos on Fine Fettle Kettle are originals taken by Miriam Latour and under copyright protection. Recipes are the creation of Miriam Latour, unless otherwise indicated.
Sunday, February 6, 2011
Dave's Brioche in a Pan
Brioche dough is buttery and flaky and is a good base for a fabulous variety of rolls and desserts. Dave is mastering all kinds of artisan breads, and this dough is one that he has been working with. Dave suggests using a scale to make bread rather than volume measurements. It's more accurate that way.
Brioche Dough Adapted from Baking Artisan Bread by Ciril Hitz
Put milk, egg, and zest in mixer bowl. I a separate bowl combine flour, sugar, yeast and salt. Add dry ingredients to mixer bowl and mix with dough hook for 4 minutes. If dough is too dry, add the reserved egg white. While dough is mixing, hammer the butter with a rolling pin until it is like child's play dough. Increase mixing speed and add butter in 4 stages, each after the butter is thoroughly incorporated. Continue to mix for an additional 10 - 20 minutes until you can stretch dough extremely thin without it breaking. (sometimes called a gluten window).
Shape dough into a round, wrap with plastic and place in freezer for at least 6 hours (or up to 3 weeks). Remove dough the night before baking and place in refrigerator for 12 hours. Remove from fridge and let it sit at room temperature for 30 minutes.
For Brioche in a pan, divide into 10 pieces and place in two rows in a greased 9 x 5 inch bread pan. Brush with egg wash and bake at 350ºF for 30 minutes.
See my other blog for a variation (hazelnut rolls).