Simple Brioche I Made It

Simple Brioche

pointsevenout 15 years ago

Recipe by Luisascatering.

http://www.grouprecipes.com/65955/simple-brioche-loaf.html

An interesting loaf to make. My first attempt at brioche.

Did a lot of reading on brioche recipes before attempting this one. Used active dry yeast as opposed to quick rise yeast. These destructions call for active dry yeast but give it only one rising as if it were quick rise yeast.

Did this recipe by hand kneading except for mixing the ingredients in a food processor.

Most other recipes only use a half cup flour to make the sponge. This one uses a full cup and is a very thick paste because of it. But everything blended together eventually.

Dough was easy to work with, not sticky at all.

Let the dough rise for one hour; punched down; covered and refrigerated overnight. Yes I know, the destructions don't say to do that but all other brioche recipes have that step, so I included it. Supposed to improve the flavor.

Dough was very easy to roll out and form into a loaf, fresh out of the fridge. Didn't act like a normal dough ball I'm used to manipulating.

Finally, used bread flour because all other brioche recipes use bread flour.

Maybe I'll try a richer brioche loaf next time.

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lovebreezy 11 years ago said:

Easier Recipe Link: Simple Brioche Loaf
#1 - Reviews for this recipe:
1 The one on this page
2 Simple Brioche Loaf

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pointsevenout 11 years ago said:

Here we go again!
This is a nice loaf with a sweet touch. Didn't get much oven spring but I may have let it rise for too long. Half an hour on a second rise and it was already doubled in size and fell just a little on top when I made the cut marks. My fault.
As posted earlier, it was a nice ball of dough to knead. Subbed 1/2cup rye flour because I will use the loaf for ham and cheese sammies.
Used a bread machine yeast which is a one rise yeast but I did two risings. Used boiling water in the oven to incubate. Think I like this method over using the microwave or letting it set on the counter.

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frankieanne 11 years ago said:

I don't know how I missed this one as I have been looking for a bread machine brioche recipe. I would never think of using rye in brioche though! That is an interesting spin, pso. I assume still four stars? Thanks for making this again so I could see it this time around.

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pointsevenout 11 years ago said:

Crust was darker than I would like. Could have been the rye. I don't remember the crust from last time.
If not for the dark crust and no oven spring, it could be a 5-star rating. All that could be my doing. AndI can't change my initial star rating.

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frankieanne 11 years ago said:

OK. Got it. :)
I've never made brioche so I won't have anything to compare it to anyway. :-P

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pointsevenout 11 years ago said:

It's a French named bread, slightly sweet, tender crumb, smallish loaf. A very supple dough because of all the egg and butter. All of that was true with my loaf except for my additions. Make sure to use a small loaf container, a 9x5 is just too big.
This was only my second try.

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