Baking: From My Home to Yours
Golden Brioche Loaves
Page 48
| Course Type: Breads
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Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This is a fabulously rich dough which, as Jenncc says, takes a lot of time, but most of it hands off. I did not bake them into brioche loaves, though, but instead used the dough for some sweet rolls. The large amount of butter, and the sponge preparation, was different from other things that I baked. But my daughter tells me it made the flakiest and most delicious cinnamon buns ever.
This recipe produces a fabulous, rich loaf. Though it takes time, it isn't complicated and certainly worth the effort. My only worries were when Dorie says (during the first step) that the dough should be a fairly dry, shaggy mass - I had dry for sure, but no "shaggy" and nothing cohesive enough to call a mass. I added a bit more warm water and it eventually came together. My other dilemma was during the final rise the dough are in pans, on a baking sheet - I wasn't sure if they should remain on the baking sheet during baking or not. I went ahead and put them in the oven, baking sheet and all, where they browned quickly and evenly. In fact I did turn the oven down a notch for the final 5-6 minutes of baking as to not over brown the tops (I wasn't so worried about the bottoms since I had the baking sheet under the pans:) They came out lovely both in flavor and texture.
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