“Let them eat BRIOCHE!”

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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…

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Making the sponge: flour, milk, and yeast

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Sponge all mixed up & waiting to ferment
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Farm fresh eggsbrioche_sbs4_wm

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Dry ingredients waiting to be mixed brioche_sbs6_wm

A whole lotta butter! One pound to be exact. Do you think Paula Deen would approve?

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Mixing the dough.

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Marta at work! Ah, she’s ah-mazing!

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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! brioche_sbs10_wm

So cute, ready for her close up (in the oven)

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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?

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Sneak Peek: Next week’s challenge, Casatiello (ah, finally an Italian bread!)

If you liked this post, I’d appreciate a Stumble *wink wink* :)

40 Comments

  1. 1

    Glad to read that you got another KA. Your brioche is awesome. I want some. NOW! :)
    Great baking along with you.
    Your photos are super,
    Susie

    • 1.1

      Hi Susie! Thanks a bunch! Yes, I’m so excited to have gotten a new mixer! She worked beautifully! I’m really enjoying this challenge!

  2. 2
    Juliann Mathews /

    I’d like to nibble one of their tiny little tetes off right now! As you and I have discussed on Twitter, the best way (in my opinion!) for eating brioche is with my homemade strawberry jam on top – it just doesn’t get any better! As for the amount of butter in this bread, I do believe our friend Ms. Dean would be very proud of you!

    • 2.1

      Ciao Juliann! Off with their heads then :) I had to bake these in batches so as not to eat all of them at one time! They’re scrumptious! I too loved them with strawberry jam! Delish!

  3. 3

    Your brioches are so cute : ) Yummy. I have not made them for a well, guess it’s time.

    • 3.1

      Thanks Janet! I also made the large brioche but I thought these small ones were just perfect! Little bite sizes!

  4. 4

    love the brioche! they are possibly the cutest brioche i’ve ever seen! i’m still a little shy to try breadmaking at home but hopefully will get over it soon. i hope you’ll post a picture of Marta! i’m stuck with my hand mixer, which i do love very much, but still looking forward to the day i can afford the KA stand mixer!!

    • 4.1

      Thanks so much! They were almost LOL too cute to eat. Almost! I’ll def be posting lots more fotos of Marta! She was quite helpful this week. I hope you’ll give bread baking a try. I’m a total novice & I can, so can you :)

  5. 5
    Mylynka /

    oh… i want to have smell-o-vision for your site!!! …and now I want a brioche a tête!

    • 5.1

      Thanks Mylynka! They’re so rich & delicious. I saved part of the dough & am making hamburger buns for some decandant gourmet burgers!

  6. 6

    These look so delicious! It is taunting me!! You are so talented! And your pictures always turn out so amazing!

    • 6.1

      Ciao Terecita! Thank you, very sweet of you to say! They are quite tempting!

  7. 7

    I love Bricoche but nearly never eat it. But I really hope to make it one day. And I gree with you, if make it – why not the rich version! Yours look fantastic!

    • 7.1

      Thanks May! I hope you make it as well! It’s so luxurious. Perfect this morning with my espresso!

  8. 8

    Beautiful brioche! And what a fun writeup. Mine are rising in their molds right now. I just can’t *wait* to try them!

  9. 9

    I am doing the loaf solely for the french toast. Plus I am to cheap to invest in molds I will only use once. I also have been debating making brioche muffins but I uhh…need to buy muffin tins.

    I like mysterious so I happily welcome Marta to your family.

    Nicely done!

    • 9.1

      Thanks Jeff! I might have to make this again JUST to do French Toast. I was lucky enough to pick up 2 of the large “tortilla” molds LOL for $10! I’m making hamburger buns today with the remainder of the dough (sadly not enough for loaf) Now if Marta would just clean up after herself, she’d be perfect :)

  10. 10

    Mmmm I love brioche! Looks tasty!

  11. 11

    Your brioche is beautiful. I haven’t started mine yet. Been busy decorating cakes. Looking forward to it, though. Especially after seeing yours!

    Oh, and can you see how green with envy I am over your Professional KA. I want a Marta of my own! But my trusty blue KA is still going strong. :)

    • 11.1

      Thanks Donna! I am really happy to have Marta. She really helped out with the Brioche dough. This dough was fun to work with & insanely delicious.

  12. 12

    ooo…buttery goodness! Lovely presentation.

    • 12.1

      Thanks Ann! They were adorable little pint size pieces of delicousness!

  13. 13

    These are SO beautiful! I just want to stick my head into the screen and take a bite.

  14. 14

    Brioche hot from the oven….swoooooooon!

    • 14.1

      Hi Danielle – The smell is intoxicating straight out of the oven! Oh the buttery goodness! I don’t think I made it to the end of the “recommended” cooling off period LOL

  15. 15

    I haven’t made brioche in a long time. After viewing your photos I need to consider baking some quickly.

    • 15.1

      Thanks Sandra! This bread really was a treat! Oh the buttery goodness!

  16. 16

    Your brioche are so cute! I planned to make the Rich Man’s version, but I chickened out due to lack of a stand mixer and only two sticks of butter in the fridge. I’m baking it off tomorrow– hopefully it will turn out as well as yours!

    • 16.1

      Hi Haley! I’m sure yours turns out delicious! I think next time round I’ll make the middle class brioche or poor man’s brioche. I’ve been having to walk all that buttery goodness off this week :)

  17. 17

    Hi Paula, Loved reading your post. I felt like I was right there in the kitchen with you. Your photos are beautiful and your brioche looked amazing. So glad you got a new KA. I can’t imagine my life without mine. How cute that you named her (of course it’s a she!!). I’ll be checking your posts again. For some reason I had not seen it before.

    • 17.1

      Hi Cindy! Thanks so much for stopping by. What a great compliment, I’m so glad you felt like you were right here with me. & Yes, Marta is such a blessing! I couldn’t do it without her!

  18. 18
    PatW /

    There’s a classic Kentucky sandwich called a Hot Brown, which consists of turkey, bacon, and tomatoes smothered in cheddar cheese sauce. http://www.epicurious.com/recipes/food/views/Hot-Browns-10310

    The best Hot Brown I ever had was on a brioche type bread.

  19. 19

    Brioche is a wonderful thing! I’m glad you made these burger buns, it has inspired me to make them as well, maybe this weekend. Brioche is just one of those things that’s totally worth the tons of butter and the long prep time! Great job, yours looks lovely!

    • 19.1

      Thanks so much Marta! I had a bit of dough left since I was baking in batches & I really wanted to try out some buns. I thought the buttery goodness would go great with a savory burger (& it did!) I’ll def be making these again.

  20. 20

    GREAT BURGER! Love these flavors! You might want to check out our ultimate burger contest and enter it – there is even a prize! http://www.chezus.com/2009/06/15/ultimate-hamburger/.

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