petite brioche

In four acts, here's our breakfast brioche. Recipe is here, only this time I baked at 375°F and used half white wheat and half unbleached white. I like all unbleached white better. This time I was testing out my mini parchment scheme. It worked swimmingly. Despite the yolk glaze dripping below to the bottom of the breads, no stick to the paper. All popped out. Here's a few images of the morning.

The dough had been in the fridge yesterday and taken out last night at 11 to warm up all night on the counter. The dough was scaled to 60 gram pieces, rounded and plopped in for a 20 minute proof.

After their proof, a painted yolk glaze.

After about 25 minutes at 375°F.

Inside they're very tender. Still, all unbleached white would be better. After all, there is nothing healthy about these.
Wouldn't these be a killer bun for sliders?


mini molds

Ah, I remember why I don't make brioche much. When I do the final glaze, the glaze drips below the edge of the bread into the loaf pan and makes the bread stick. When a beautiful loaf comes out of the oven, nothing is more anger-provoking than that kind of complication. So, a better mold - a mini too. I like to make small breads to share, especially such rich ones.

I recently tried cupcake wrappers, but these suck for breads, they don't release. Here's my yet untested solution. Wish me luck. Parchment never fails, it always releases a bread. I'm going to line my little muffin trays for the loaves tomorrow morning.

Cool huh!
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They disappeared minutes after baking.
I'll replace this image when I remake them.

I don't make brioche enough. Recipes vary, but it's essentially a yeast-leavened pound cake. I made a bunch this morning to give to Frankie's teachers. Not all of the rolls made it to school. 500 Feet out of our driveway, Frankie and I spied a yappie Jack Russel. She was tagged, running in the street and we decided to use the bread to aid our rescue attempt. Frankie placed bits of her roll in the street; the dog snatched it and ran back to bark at her. Similar schemes played out for the next 20 minutes until a neighbor drove up and told us we'd never get her. The dog lived 2 houses down and rules the street. She was totally playing us. At least we gave her breakfast.

Sugar, 50 g (1/4 C)
milk, 160 g warm (1/2 C)
eggs, 3 yolks, 2 whites
softened butter, 57 g
canola oil, 57 g
yeast,  1 pkt rapid rise (7 g)
salt, 7 g and (1.5 t)
just enough flour, 420 g (3 C unbleached white)
...to make it stick together (I spun the dough in a bread machine for 5 minutes). Ferment 1 h at room temp, chill for 5-24 hours, let warm at room temperature the night before baking (or at least 2-3 hours at room temperature, form into 60 gram rolls, proof 20 minutes in cupcake tins, paint with yolk, bake 350°F about 30 minutes, makes 12-15. Distribute to loved ones.