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Quick Brioche

My daughter asked to bake some bread this past weekend.  She wanted to make a bread that was a little sweet, but had no filling.  We decided on brioche, but we discovered many recipes are two-day affairs.  We found this Quick Brioche recipe from Cook’s Illustrated and decided to give it a try.  It turned out great, and my daughter had a blast cracking eggs and kneading the dough.

Ingredients

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envelope dry active yeast (about 2 ½ teaspoons)
½ cup whole milk, warm (about 110 degrees)
tablespoons unsalted butter, cut into 6 pieces
tablespoons granulated sugar
½ teaspoon table salt
large eggs

 

Instructions

In small bowl, add the milk and, using a microwave, heat the milk to 110 degrees.  (I microwaved the milk for 10 seconds and then additional 5-second bursts until the milk reached 110 degrees.) You need to be fairly accurate with this step. If the milk is too cold, it won’t activate the yeast. If it is too hot, it will kill the yeast. For that reason, I use my trusty Thermapen for this step.
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Add the yeast to the milk and whisk until combined.
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Add 1 cup of the flour to the yeast mixture and stir in thoroughly.
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Cover the yeast/flour mixture with plastic wrap and set aside.
Put butter, sugar, and salt in workbowl of food processor fitted with metal blade.
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Pulse at 1-second intervals, scraping sides of bowl several times until mixture is soft and smooth.
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Add eggs, one at a time, and process after each addition until fully incorporated (even though mixture may look curdled).
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Add remaining 1 1/4 cups flour and yeast/flour mixture, scraping sides of work bowl with rubber spatula.  Here is what the yeast/flour mixture looked like:

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Pulse at 1-second intervals to form soft, smooth dough. Then process continuously for 15 seconds.
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Turn dough (sticky at this point) out onto generously floured work surface and knead until smooth and elastic.

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Grease an 8 1/2-by-4 1/2-by-2 1/2-inch loaf pan. Line the pan bottom with parchment or waxed paper, then grease the paper.

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Press dough into a 9-by-5-inch rectangle, with the short end facing you.

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Fold each long side about 1 inch toward the center. Press firmly to seal.

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Fold the top half of the dough toward the center. Fold the bottom half of the dough up past the seam. Pinch seam to seal.

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Place dough in the pan, seam side down.

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Flatten the dough top with your palm so it fills the pan evenly.

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Cover the pan with greased plastic wrap and let the dough rise about 1-inch above the pan rim. Adjust oven rack to center position and heat the oven to 350 degrees while the dough is rising.

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Using a razor blade or sharp knife, slash the dough down the center, leaving about 1 inch unslashed at both ends.

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Bake until golden brown, about 40 minutes. Transfer pan to wire rack. Let cool 5 minutes.

Quick Brioche

Turn the loaf out of pan onto rack. Let it cool to room temperature on its side.

Quick Brioche

After it cooled, I cut into it, and it looked great and tasted just as good.

Quick Brioche

 

Quick Brioche
Author: 
Recipe type: Baked Goods
 
My daughter asked to bake some bread this past weekend. She wanted to make a bread that was a little sweet, but had no filling. We decided on brioche, but we discovered many recipes are two-day affairs. We found this Quick Brioche recipe from Cook's Illustrated and decided to give it a try. It turned out great, and my daughter had a blast cracking eggs and kneading the dough.
Ingredients
  • 1 envelope dry active yeast (about 2 ½ teaspoons)
  • ½ cup whole milk, warm (about 110 degrees)
  • 2 ¼ cups unbleached all-purpose flour
  • 6 tablespoons unsalted butter, cut into 6 pieces
  • 3 tablespoons granulated sugar
  • ½ teaspoon table salt
  • 2 large eggs
Instructions
  1. In small bowl, add the milk and, using a microwave, heat the milk to 110 degrees. (I microwaved the milk for 10 seconds and then additional 5-second bursts until the milk reached 110 degrees.) You need to be fairly accurate with this step. If the milk is too cold, it won't activate the yeast. If it is too hot, it will kill the yeast. For that reason, I use my trusty Thermapen for this step.
  2. Add the yeast to the milk and whisk until combined.
  3. Add 1 cup of the flour to the yeast mixture and stir in thoroughly.
  4. Cover the yeast/flour mixture with plastic wrap and set aside.
  5. Put butter, sugar, and salt in workbowl of food processor fitted with metal blade.
  6. Pulse at 1-second intervals, scraping sides of bowl several times until mixture is soft and smooth.
  7. Add eggs, one at a time, and process after each addition until fully incorporated (even though mixture may look curdled).
  8. Add remaining 1¼ cups flour and yeast/flour mixture, scraping sides of work bowl with rubber spatula. Here is what the yeast/flour mixture looked like:
  9. Pulse at 1-second intervals to form soft, smooth dough. Then process continuously for 15 seconds.
  10. Turn dough (sticky at this point) out onto generously floured work surface and knead until smooth and elastic.
  11. Grease an 8½-by-4½-by-2½-inch loaf pan. Line the pan bottom with parchment or waxed paper, then grease the paper.
  12. Press dough into a 9-by-5-inch rectangle, with the short end facing you.
  13. Fold each long side about 1 inch toward the center. Press firmly to seal.
  14. Fold the top half of the dough toward the center. Fold the bottom half of the dough up past the seam. Pinch seam to seal.
  15. Place dough in the pan, seam side down.
  16. Flatten the dough top with your palm so it fills the pan evenly.
  17. Cover the pan with greased plastic wrap and let the dough rise about 1-inch above the pan rim. Adjust oven rack to center position and heat the oven to 350 degrees while the dough is rising.
  18. Using a razor blade or sharp knife, slash the dough down the center, leaving about 1 inch unslashed at both ends.
  19. Bake until golden brown, about 40 minutes. Transfer pan to wire rack. Let cool 5 minutes.

About Daddy

I am a husband and a father of two kids with whom I love to cook and eat. In this blog, I hope to share with you not only some of my, as well as my family’s, favorite recipes, but also some interesting things I have learned or done as a husband, father, and cook.

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