Currently I am learning about enriched doughs, which are doughs incorporated with yeast. I am discovering that as long as you are good to the yeast and give them a nice warm home with plenty to eat they will be good to you. Yeast are basically little beads of fungus that like to eat sugar. Once you add them to your dough they have a little sugar eating party and overindulged to the point that they begin to burp. Typically burping is rude, but when it comes to yeast, it's essential because their little burps release gases into the dough that create the rise and the little nooks and crannies.
|Plated Brioche w/ Huckleberry Jam|
This week I baked some brioche for class and I can't tell you how accomplished I felt pulling the golden brown loaf and rolls from my oven...and the smell...pure heaven.
|Brioche Mise En Place|
As you can see, the ingredients aren't too crazy, but are actually pretty basic: Flour, yeast, milk, sugar, eggs and salt. You can put the dough in traditional brioche molds or do something a bit fancier like braiding, twisting or knotting the dough.
|Getting the Dough Ready for the First Proofing|
|Kneading of the Dough, Proofing and Shaping|
The process required time more than anything. Multiple proofing periods (periods that you let the dough rest to double in size) let the yeast do their thing, but once the bread is baked you'll forget all about that waiting time.
|Warm and Golden Brown Brioche|
Brioche has a flavor close to that of Hawaiian bread because of its sweet and eggy taste, but it's a bit denser. It would be perfect toasted and spread with butter or even used for french toast on a sunday morning.
So what types of breads have you tried to make? Do you have any winning bread recipes? If so, please share!