Monday, February 4, 2013

Brioche and French Toast

I have already posted this Brioche recipe in 2009 but I made it Sunday for Super Bowl Sunday (an American holiday similar to Easter). And then decided to make french toast: 

Breakfast goes BOOM!

Brioche by Susan Spungen

1 tablespoon active dry yeast or ½ oz. fresh yeast
9 oz. bread flour plus 5 oz. pastry flour, or 14 oz. all purpose flour, plus more for shaping
10 oz. unsalted butter
4 large eggs; plus 1 egg, beaten, for glaze
3 tablespoons (1 oz.) sugar
½ oz. milk powder
1 teaspoon salt

1. For the sponge: Pour 1/3 cup warm water into a medium bowl; sprinkle yeast over surface. Stir with a fork until dissolved. Let stand until creamy-looking, about 5 minutes.

2. Add 2 ounces bread flour; stir until well combined. Cover with a dry towel; let rise in a warm spot until doubled in bulk and bubbles appear on the surface, about 1 hour.

3. Place the remaining 7 ounces of bread flour, pastry flour, butter, eggs, sugar, and milk powder in a bowl of an electric mixer fitted with a dough hook. Beat on low speed until well combined, about 5 minutes. Add sponge; beat on low speed for 5 minutes more. Increase speed to medium; beat 5 minutes more. Sprinkle in salt; beat on medium speed for 5 minutes more, until dough is smooth, shiny and elastic.

4. Cover bowl with plastic wrap; immediately place in freezer for 30 minutes. Remove from freezer; punch dough down in bowl. Turn out onto plastic wrap. Working quickly, use fingers to press dough out into a ½ inch thick disk. Wrap well, place on a tray, and chill 10 hours or overnight.

5. Remove dough from refrigerator and cut in half and form into loaf shape. Cover each loaf with a bowl or a container large enough to give the dough ample room to double. Set aside in a warm, non-drafty place until more that fully doubled in bulk, 1 – 3 hours. Be patient.

6. Just before baking, brush gently but generously with a beaten egg.

7. Bake for 30 - 40 minutes at 350 F, or until the loaves sound hollow.

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