adding brioche

_posts/2023-11-04-brioche.md

@@ -0,0 +1,38 @@
+---
+layout: post
+title: brioche
+date: 2023-11-04 10:07:05 -0400
+last_modified_at: 2023-11-04 10:15:22 -0400
+category: sides
+tags: french bread
+---
+
+60ml warm milk  
+10 ml (2 tsp.) yeast  
+5ml (1 tsp.) sugar  
+* mix together in stand mixer bowl and let yeast develop for 10 minutes
+
+2 eggs  
+1 yolk  
+* beat into yeast mixture
+
+250g flour  
+30g sugar  
+5g (1 tsp.) fine salt  
+5ml (1 tsp.) vanilla  
+* mix into yeast/egg mixture and knead with dough hook for 3 minutes
+
+125g butter, softened  
+* add 1/4 of butter at a time, kneading for 3 minutes after each addition
+* increase speed to medium-high and process for 15 minutes, scraping down sides of
+  the bowl every 5 minutes — the dough should have come together and be tacky but
+  not stick to your fingers
+* cover and proof for 1 hour, until doubled in size
+* optionally, cover and chill overnight or up to 24 hours to develop flavor
+* shape dough and arrange in a greased pan
+  * divide dough into 3 parts and braid like challah
+  * divide dough into 8 parts and add to pan in zigzag pattern
+* proof dough until doubled, almost reaching the top of the pan
+* brush with egg wash and bake at 325°F about 30 minutes, until reaching 190°F
+
+source: <https://www.theflavorbender.com/brioche-bread-recipe/>