Camping • June 2009 • Brioche

Camping • June 2009 • Brioche

The first recipe is for Brioche which was the base for my Sticky Caramel Rolls. This dough recipe can keep in the fridge for 5-day or shaped and frozen for 4 weeks if well wrapped. When using frozen dough, thaw in refrigerator for 24 hours before using, then allow the usual rest and rise times.


Brioche
Makes about 3 pounds of dough, enough for two 1-1/2 pound loaves or 16 large rolls

1 cup plus 2 tablespoons warm water (about 110°F)
1 tablespoon plus 1 teaspoon dry yeast
1 tablespoon plus 1 teaspoon kosher salt
6 large eggs, at room temperature
6 tablespoons honey
2 sticks ( 1 cup) plus 2 tablespoons unslated butter, melted and cooled
5 1/2 cups plus 2 tablespoons flour

Egg Wash:
1 large egg
1 tablespoon water

In the bowl of an electric mixer fitted with a dough hook or in a 8-quart lidded food container (not airtight) combine water, yeast, honey, butter, and eggs. Mix to combine.

Mix in flour and salt without kneading, using a bamboo spoon. (A 14-cup capacity food processor or stand mixer makes this easy.) If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. Mixture will be quite loose but will firm up after having been chilled.

Scrape dough into a lidded 8-quart food container or bowl and cover loosely with lid. Allow dough to rest at room temperature until dough rises and collapses (or flattens on top) approximately 2 hours.

Chill dough in refrigerator for at least three hours or over night.

To bake Brioche loaves, grease two stoneware loaf pans or 9 x 4 x 3 nonstick loaf pans. Dust the surface of the refrigerated with flour and cut into two equal sized portions. Dust each piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all sides, rotating the ball a quarter-turn as you go.

Elongate into an oval and place in the prepared pan. Repeat with remaining ball of dough. Allow to rest for 1 hour and 20 minutes.

Twenty minutes before baking preheat the oven 350°F.

Using a pastry brush the top of each loaf with the egg wash.

Place the bread near the center of the oven and bake for 45 to 50 minutes, or until a medium golden brown. Due to the fat in the dough, brioche will not form a hard, crackling crust.

Allow to cool before slicing an eating.