Who doesn’t like freshly baked bread? Brioche at that. No one, that’s who!
But my oh my, the work that goes into making brioche!!!!!!!
While I (used to) love kneading, my increasingly severe RSS prevents me. So when I found that it is possible to make brioche without kneading… I literally did a dance of joy!
There are quite a few recipes online but the one I decided to try is this one. I halved the recipe though, simply because I did not have a bowl large enough, nor the fridge space to store it (more on this a bit later).
The method couldn’t be any easier! First step – mix all the dry ingredients together –
3-1/4 cups flour
1/2 teaspoon instant yeast
1/4 cup sugar
1 teaspoon salt
Then, in a separate bowl, mix the wet ingredients together
1/4 cup whey (from draining yogurt)
1/2 cup milk
1 cup (melted) browned butter
(Okay, here is where I admit to mucking up a few things – blame it on my short attention span and carelessness. But all is well that ends well, right? Anyway, I forgot to halve the yeast and I mixed up the measurements for the water and milk. Only, I used whey instead of water…)
So, going back to the procedure… pour the wet mixture into the dry ingredients and mix well, making sure no trace of flour remains. Cover (with plastic wrap) and leave a couple of hours at room temperature. I left mine out for about 3 hours.
Then, grab a chunk with your hand and give the dough a stretch by pulling up and returning the dough into the bowl. Fold the dough over on itself (still in the bowl) about 3 times, turning the bowl partly after each time.
Cover again and place in the refrigerator for 12 hours, up to 46 hours. (A note here, the original recipe called for leaving the dough out at room temperature, but I live in a tropical country and leaving the dough at room temp, which in my country is pretty hot, presents a problem because of the fresh eggs so my dough goes into the fridge.)
To bake the bread, brush butter into an 8 or 9-inch square baking dish.
Divide the dough into 16 balls (in my case working very fast while the dough is still cold – a warmed dough is more difficult to handle) and arrange the balls in the baking dish. Cover again and leave about 90 to 120 minutes for the dough to rise until it is doubled in size.
Preheat oven to 375F. Bake about 20 to 30 minutes, or until an instant thermometer registers 190F. To prevent over browning, cover with foil.
(Since I like my buns browned but with a soft crust, I brush butter over the top immediately after taking the pan out of the oven.)
Cool in the pan for about 10-15 minutes then move the bread to a cooling rack to cool completely.
Yum yum, yum!!!!