Well, here is the first post of this blog. I have always enjoyed brioche bread, and recently found this recipe for a quick brioche bread. One of the things that has always turned me off of brioche is the amount of time required for the bread to rise, and also the inactive time of nearly twelve hours prior to baking.
This recipe calls for a 45 minute rise time, and a 45 minute baking time. This is perfect for preparing a batch prior to going to work. The baking time is great for me, as I can get in the morning run while the bread is baking in the oven.
Makes enough dough for 24 individual brioches.
Here is the recipe:
2 packages yeast
1/4 cup warm water
1 1/4 cup buttermilk
3/4 cup butter, softened
1/3 cup sugar
2 teaspoons baking powder
1 tablespoon salt
5 1/2 cups flour
1. Soften yeast in warm water in large mixer bowl for 5 minutes.
2. Add buttermilk, eggs, butter, sugar, baking powder, salt and 2½ cups of flour. Blend on low for 1 minute, then beat at medium for 2 minutes.
3. Stir in the remaining flour by hand and knead till smooth (3-5 minutes).
4. Cut golf ball size pieces of the dough, and shape into a ball. Place dough into greased brioche pans. I chose to use individual size pans. If you have larger pans, you can increase the size of the dough.
5. Cover and let rest for 45 minutes.
6. Bake at 350 degrees until golden brown and done, about 45 minutes.
7. Remove from oven, and let rest on cooling rack for 10 minutes. While resting, brush tops with butter.