You must be logged in to post a review.
The best Pan Brioche EVER!
Start by making the sponge!
Heat up the milk until it reaches 38ºC or 110ºF (I put mine for 30 seconds in the microwave) and sprinkle the active dry yeast right on top. Wait about 10 minutes for the magic to happen!
Next, in a bowl of your electric mixer combine half the flour, the and the milk/yeast mixture. With a rubber spatula, mix the ingredients together until combined. Now cover the top of the mixture with the remaining flour and let rest uncovered for about 40 minutes.
To prepare the dough, add sugar, salt, 1 cup flour, and beaten eggs to the sponge in the bowl of your mixer. Using the hook attachment, mix for a minute on low. Now add the remaining 1/2 cup of flour and keep mixing. When incorporated, increase speed and beat for about 15 minutes. During mixing, the dough should wrap around the hook and slap the sides of the bowl. If this does not happen after 10 minutes, add up to 3 tablespoons additional flour. Continue to beat a full 15 minutes.
Meanwhile, grab the room temperature butter and with the mixer on low, add the butter a couple of tablespoons at a time, scraping the bowl with a spatula from time to time. Once you have added all the butter, keep mixing the dough on medium speed for about 10 minutes. If the dough is not coming together after 3 minutes, add in 1 tablespoon of additional flour (I did that).
At this point the dough should feel somewhat smooth, soft, and sticky. Transfer it to a well-oiled bowl, cover with plastic wrap and a towel and let it rise in a warm place until it doubles in size (I left mine resting for 2 hours). Deflate dough by lifting a section, and letting it fall back into the bowl. Cover tightly with plastic wrap and chill 4 to 6 hours in the fridge.
After this time, the dough is ready to be used in any brioche recipes! Look how much it rised in the fridge. I just roll it out on a floured surface then roll it back in, and place it in a heavily buttered loaf pan. Now cover with plastic wrap and let rest for about 1 hour.
At this point, you’re ready for baking!
Beat up the egg with the milk and brush the loaf across all its surface. Put the bread in the oven for about 45–55 minutes at 180ºC or 355ºF. Take it out of the oven and let it cool down on a wire rack.
Chocolate zucchini bread loaded with chocolate chunks and drizzled with an orange-infused chocolate glaze.
These beauties are nutrient-dense, full of healthy fats, protein and antioxidants. And not to mention, with staying power to keep you fueled well until lunchtime. Be sure you don’t skip the cinnamon in these muffins. Not only does cinnamon have several wonderful health-related effects on the body, but it is magic when paired with blueberries.
I will admit that I adore traditional banana nut bread, but I always feel as though there is something missing. In this recipe, I added cinnamon and nutmeg to provide a warmth and depth of flavor that cannot be achieved any other way. For those of you who say, “I do not like bananas,” you should still give this recipe a try. My husband said that it reminded him of carrot cake!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!