Utterly buttery delicious are the only words come to my mind when I think about Brioche, a French classic. Brioche makes a lasting impression on your taste buds, very buttery yet delicate; eating a slice gives a gratified smile. With the ratio of butter, eggs to flour being very high it’s best kept as a special occasion treat.
Leftover slices makes absurdly delicious French toast or bread pudding with some bourbon sauce or Bostock, a French delicacy baked with almond frangipani on top of the slice.
Only difference is the method, which is strikingly unconventional that somewhere in France one could turn in their grave, but the result is mind-boggling. This method of melting the butter and making it a no-knead style works exceptionally well for someone with no or very little experience in bread baking. Sometime in future I would include an authentic way (here) but for now stop procrastinating just grab a big bowl, wooden spoon and bake it, tout de suite.
Recipe by Treats SF
Makes: 1 Loaf
- 250 grams/ 1 3/4 cups bread flour
- 5 grams/ 1 teaspoons instant or rapid-rise yeast
- 5 grams/ 1 teaspoons salt
- 150 grams/ 3 large eggs plus 1 for egg wash
- 55 grams/ 1/4 cup water, room temperature
- 35 grams/ 3 tablespoon sugar
- 113 grams/ 8 tablespoons unsalted butter, melted and cooled slightly
- Mix flour, yeast, and salt together in large bowl. Whisk 3 eggs, and remaining ingredients until smooth. Using a wooden spoon mix egg mixture with flour mixture, just until no visible flour remains. Cover bowl with plastic wrap and let stand for 10 minutes.
- Wet your fingers and fold the edge of the dough over itself. Turn the bowl and do that again till all the dough is folded over, about 8 times. Cover it again with plastic and let it sit on counter for 30 minutes. Repeat this step every 30 minutes, 3 more times.
- After forth fold, cover with plastic and put in refrigerator for at least 16 hours or up to 48 hours.
- Flour the counter and transfer the dough, divide into 8 equal parts. Form tight balls and place them in well-greased loaf pan. Cover loosely with oiled plastic wrap and let it rise on room temperature for 2 to 2.5 hrs, till its half-inch above pan. Preheat the oven to 350 for 30 mins with a baking stone or sheet pan.
- Bake for 35-40 mins or until the internal temperature reaches 190 degree fahrenheit. Cover with a foil after 20 mins of baking to avoid over browning.
- Remove from oven and place on wire rack. After 5 minutes, remove from the pan and return to wire rack. Let it cool for 2 hours before slicing.
Storage: Use within 3 days and never store in refrigerator. If you want you can freeze whole loaf or individual slices.