BRIOCHE 2 WAYS

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Once you master the basic recipe for rich brioche bread, making cinnamon bread is a snap.  The possibilities are endless!

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BRIOCHE LOAF

INGREDIENTS

For 1 loaf

2  cups all-purpose flour

1/4 teaspoon kosher salt

1/3 cup warm milk

2 1/4 teaspoons active dry yeast

3 ounces unsalted butter, melted, plus more for brushing on top

1 egg

1/4 cup white granulated sugar

DIRECTIONS

Mix the yeast and sugar with the lukewarm milk in the bowl of a standing mixer (with dough hook attachment) and let it sit a few minutes while the yeast bubbles and foams up.

Add the flour and the salt and knead together at medium speed.  As a loose dough forms, add the egg and then the butter, bit by bit.  Once it’s one smooth shape, turn up to medium high and knead the dough until it’s quite elastic and slapping at the sides of the bowl (about 10 minutes). Shape into a ball and place the dough in a large, greased bowl, then cover with plastic wrap and place in a warm space and let rise until doubled in size (about 1 hour).

Preheat oven to about 400 degrees Fahrenheit. Dust your work surface with flour, and form the dough into a ball.  Place the dough into a 9 x 5 greased loaf pan.

Top with the remaining butter. Bake for 35 to 40 minutes, reducing to 350F after 5 minutes, until the top is golden brown.

CINNAMON BREAD

INGREDIENTS

1 brioche recipe

2 ounces unsalted butter, melted, plus more for brushing on top

1/4 cup sugar

1 tablespoon cinnamon

DIRECTIONS

Prepare the brioche dough, kneading for only 2 minutes after it has risen for 3 hours.

Preheat oven to about 400 degrees Fahrenheit. Dust your work surface with flour, and roll the dough out to a thickness of 1/2 inch.

Spread the melted butter across all of the dough, then sprinkle the cinnamon and sugar mixture.

Roll up the dough and place in a 9 x 5 greased loaf pan. Top the remaining butter and sprinkle some sugar and cinnamon mixture. Bake for 40-45 minutes, reducing to 350F after 5 minutes, until the top is golden brown.