More experiments with bread, this time brioche!

Ever since I started reading Rose Levy Beranbaum's book The Pie and Pastry Bible, I have wanted to try making brioche bread. It doesn't require any unusual ingredients, just the usual, yeast, water, eggs, flour and salt. The result is a buttery, flaky, light roll that is usually served for breakfast.

None of the individual steps in the recipe are difficult or time consuming, but the process begins on one day and you finish it the next. There is quite a bit of time for the dough to rise in between the steps. The directions for recipes in The Pie and Pastry Bible are very well written and easy to follow.

Other authors have slightly different recipes for brioche. Some require more flour and egg yolks and less overall time for the entire process. This recipe is the only one I have tried so far. Once I found that I could make the dough I bought the fluted pans that give the brioche its characteristic shape. You can also make it in a loaf pan and slice it like a loaf of bread.

On the second day, the dough emerges from the fridge. It is ready to knead a little and shape it. You can divide it into 16 pieces, place it in well buttered pans, and let it rise for the last time.

This dough has just been shaped and put into a well buttered pan,

After rising it almost fills the pan.

Brushing each pastry with a mixture of egg yolk and cream gives them a golden brown color!

They were ready at noon and made a great mid-day snack with honey or jam!

Light, soft, pale yellow, flaky pastry--oh my goodness! By the end of the day, there was only one left!

Go to Rose's blog for recipes for brioche.