One of my bargain books was the 1980 edition of the Cuisinart food processor cookbook by Abby Mandel, and this recipe caught my eye; first, because I do like a bit of brioche every now and again, and second (and mebbe more importantly), because it makes just one loaf – which is really all we
•2-1/4 tsp (1 pkg) dry yeast
•1/2 cup warm (110º) water
•2 tsp sugar
•2-1/4 cup flour
•1-1/2 tsp salt
•1 stick (8 tbsp) butter, cut into 8 pieces and frozen
•2 large eggs
•1 large egg
•1/2 tsp salt
To begin, stir the yeast and the sugar into a bowl with the warm water and let rest for 10 or 15 minutes, until nice and foamy.
Add the foamy yeast in two batches, pulsing to mix after each.
Add the eggs and blend thoroughly.
Lightly coat a large bowl with olive oil and add the dough from the food processor – turning so that all sides of the dough are coated with oil.
Punch the dough down, turn, re-cover, and stash in the fridge for four hours or (better) overnight.
Remove the dough from the fridge, shape into a loaf and place in a well buttered nine or ten inch loaf pan.
Whisk the egg and salt together in a bowl and set aside as you heat your oven to 400º.
Brush the risen loaf with the egg and salt glaze, then bake at 400º for 15 minutes.
Reduce the oven temp to 350º and bake for another 25 minutes, until the brioche is nicely browned.
Oh, and that French toast?
Technically, that’s Rich’s specialty, and he did a truly fine job – adding a bit of freshly grated orange zest to the batter and cooking the slices to perfection – but if you need a bit of guidance, here’s a pretty decent recipe to start you off.
Ermmm, the maple roasted bacon is pretty darned stellar, too.