It’s our hottest weather in several years; the AC is running constantly even with all the blinds and draperies drawn, and I, of course, have decided to make bread.
Well, not just bread – I’m trying a new recipe for Brioche, our favorite source for French Toast, and this time, I am relying on my old pal the barefoot contessa for a recipe she uses to make rolls for sliders. And really, brioche is kind of perfect for hot weather baking because, optimally, you start it in the cool of the evening and then finish it in the cool of the next morning.
My last brioche posting didn’t include the recipe, since it was so specific to our stand mixer. This time, we’ve got the goods, thanks to Ina Garten and the nice folks at The Food Network:
NOTE: you do need to plan an overnight into this process, and I would strongly recommend a good stand mixer.
•1/2 cup warm water (110 to 120 degrees)
•1 package dried yeast (2-1/4 tsp)
•3 tbsp sugar
•6 extra-large eggs, at room temperature
•4-1/2 cup unbleached flour
•2-1/2 tsp kosher salt
•12 tbsp (1-1/2 stick) unsalted butter, at room temperature
•1 egg mixed with 1 tablespoon milk, for egg wash
Combine the water, yeast, and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold, start with warmer water so it’s at least 110 degrees when you add the yeast.) Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 1/4 more cups of flour and mix for 5 more minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
And here is where we are. I’ve pulled the dough out of the fridge, along with the butter, and am waiting for it to sit before carrying on.
BINGO! There goes the timer, time to make da brioche, folks!
Tune in here for final method and pics.