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BBA Challenge Bread #4 – Brioche

By Sean | May 31, 2009

Middle class brioche.

I set out to make this bread and I did not have any brioche forms.  The local kitchen store had them, but wanted $3 a piece for the small ones.  I decided to go with making it in a loaf pan.

I mixed it all up according to the directions.  I did not have my new dough wisk yet so it took quite a while to mix in all that butter, but I got it pretty well incorporated.

And let it retard

When I took it out of the fridge I ran into my first problem.  Even though I sprayed the parchment the dough still stuck really good.  I got out my dough scrapper and got as much off as I could.  I formed them as best I could (the dough was REALLY sticky even though I added a bunch of extra flour) and set them out to rise.

I kept checking on them and after about 3 1/2 hours this is how they looked.

I ended up putting them in the oven and hoped for the best.  After about 25 minutes or so I checked it’s temp.  It was already at 195 degrees.  It smelled amazing.

I sliced into it after a short cool off.  It was nice and soft.  The crumb was nice and fluffy.

After I enjoyed the slice I had I thought about a good application for this bread.  French toast anyone?

It made some very delicious french toast.  It soaked up the batter really good and made some of the best french toast I have had in quite a while.

I may have to get a couple brioche tins and make it that way too.

ETA: Opps this is #4

Topics: BBA Challenge | 3 Comments »

3 Responses to “BBA Challenge Bread #4 – Brioche”

  1. Susie Says:
    May 31st, 2009 at 2:43 pm

    It is possible they needed another hour or even two to rise but they sure do look tasty. :)
    I remember adding quite a bit of extra flour.
    Love your photos. Looks so tasty,
    Susie

  2. Laura Says:
    June 7th, 2009 at 6:52 am

    French toast with a rich brioche bread are the best indeed.

    It sounds like you had fun, and I agree with Susie, more rise, it seems impossible but it takes for ever for the bread to rise, especially because of the chill factor. Give it another try and proof it longer.

  3. maris Says:
    June 14th, 2009 at 6:56 am

    These look delicious! I used loaf pans too and wound up with some delicious bread for sandwiches, french toast, etc.

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