“Let them eat BRIOCHE!”
Week 4 in the Bread Baker’s Apprentice Challenge is BRIOCHE! Oh me, Oh my the buttery goodness that is inside this bread! Brioche is THE bread to which all rich breads are compared and now I know why! It has A LOT of butter. Paula Deen size amounts of butter *wink wink*.
At least a 20% butter to flour ratio is used when making Brioche, but normally 50% or higher is used. Making it decidedly decadent and devilishly delicious. The history of the bread alludes to Marie Antoinette’s last words which properly translates to, “Let them eat Brioche” and not, “Let them eat cake.” Of course we’ll never know which exactly but I think I like the Brioche version myself. I can see why as Brioche is cake-like in texture and extremely moist & buttery, sliding over your tongue and delighting your taste buds.
In Peter’s book, The Bread Baker’s Apprentice – Mastering the Art of Extraordinary Bread, we were given the choice of three versions: Rich Man’s Brioche, Middle-Class Brioche & Poor Man’s Brioche! Well I figured it was already over the top decadent so why not go ahead & go for the Rich Man’s Brioche which calls for a WHOPPING one pound of butter (told you it was Paula Deen doses). Naturally this has to be good (I didn’t say good for you, just good!)
There were several ways to bake this bread. I chose to do the brioches a tete which required a fluted pan/mold. After I searched in numerous kitchen stores I was able to locate a large mold that was listed not as a Brioche Mold but as a Tortilla Mold! However, in tiny print it said, also good for Brioche! Go figure. So if you’re having trouble finding a large mold you might want to ask for a Tortilla Mold. Strange but true. I also purchased several smaller molds which were perfect for baby brioches & I found these to be the perfect size! You could also make it into a loaf. Ah you could slice it & use it to make French Toast. How sublime would that be? Oh why didn’t I think of that before all the dough was gone LOL!
Before we go on, I want to thank all of you for your condolences on “Alice” (my KA mixer of many, many years) ! It was a very sad day in our house when she went onto greener pastures. Many tears were shed. Fear not, Hubs, with visions of no more bread in his future, jumped into action & tracked down a newer, sturdier, Professional kitchen assistant! Ah, and then the UPS man arrived & a new happiness set into the bell’alimento house. I am pleased to announce the arrival of “MARTA”! She’s a dark, mysterious Professional KA beauty who I hope will whip & mix the rest of these bread doughs into shape with no problems! She has received a coveted spot on my counter top & will put to much use over the course of this bread challenge!
So are you ready for some buttery goodness…
Making the sponge: flour, milk, and yeast
Sponge all mixed up & waiting to ferment
Farm fresh eggs
Dry ingredients waiting to be mixed
A whole lotta butter! One pound to be exact. Do you think Paula Deen would approve?
Mixing the dough.
Marta at work! Ah, she’s ah-mazing!
Forming dough into petite brioches a tete (or baby brioches as I like to call them) These were the most adorable little mold pans. I’m sure I’ll be using them again & again!
So cute, ready for her close up (in the oven)
So adorable just sitting there. Taunting you, waiting for you to bite her head off! Almost too cute to eat. Almost! Oh, all that’s missing is a cup of espresso!
There are endless possibilities for toppings or fillings for your Brioche. Nutella is ah-mazing. In fact I put some on one, but it sadly never made it to the photo op! Trust me though, it was delish! What do you like to have with or on your Brioche?
Sneak Peek: Next week’s challenge, Casatiello (ah, finally an Italian bread!)
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