BRIOCHE BREAD

Brioche Bread

BRIOCHE BREAD RECIPE : My mother-in-law has a black-belt in bread making, especially when it comes to her famous Swiss tresse (braided pain brioché). But I am getting ahead of myself and if I am going to tell a story it’s best told from the beginning.

Before I met Olivier’s family, breakfast for me was a non event. It was generally eaten quickly, on the run, out the door to work. So it will come as no surprise to you that a quick fruit, piece of toast or cereal, was all that was on the menu.

My sad petit déjeuner habits were interrupted one Sunday, when I was invited to Olivier’s parents for breakfast. Sweet idea I thought – though someone really should have warned me not to eat for several days before, entering what I can only describe as, a Roman feast…..

There were four of us for breakfast and surly enough food for at least twice that. The table was laden with fruit salad, muesli, cereal, a platter of cheese, croissants, boiled eggs,  luncheon meats, whole wheat toast with butter (salted & unsalted) and at least 5 types of homemade jam. Of this delicious banquet, what really caught my eye and later taste-buds was the golden braided bread in the corner. This was Josiane’s famous tresse – a braided brioche bread made with egg and butter, giving  it a smooth golden crust and rich, tender crumb.

After only one slice I was hooked – it was like a Ratatouille portal back to my childhood, of my mother’s baking & comforts of home. I quickly understood how breakfast could turn into a religion, that pleasantly lasted most of the morning, over several coups of tea and good conversation.

Josiane kindly gave me her family recipe, that has become a breakfast staple in our house. I make it with or without an egg-wash, saffron milk, dried fruits, bits of chocolate, cinnamon & sugar, or plain as nature intended. She traditionally splits her dough into 3 long lines and braids them. However, I have come up with this easier method using a loaf tin!

RECIPE : SWEET PEA Blog

• 500 gr white all-purpose flour
• 250 mL milk
• 1/2 cube fresh yeast  (12g)
• 2 tablespoons white sugar
• 1/2 teaspoon salt
• 100 grams unsalted butter
• 1 egg
• extra egg for egg wash

1. Cut the butter into small cubes and let come to room temperature.
2. Take 2 tablespoons of the cold milk and mix with the fresh yeast until completely dissolved. Set aside.
3. Heat the remaining milk until just warm to the touch (not hot!). Remove from the heat & add the sugar, salt & yeast mix.
4. In a mixer with the bread paddle, add the flour & butter. Start mixing & slowly add the milk mixture.
5. Finally add the egg & continue kneading the dough for 5 minutes until a nice dough forms.
6. Place a damp cloth over the bowl and let rise in a warm area of 1 hour
7. Line a loaf tin with baking paper
8. Split the dough into 4 even pieces. One by one form into an oval ball and place in the lined loaf tin
9. Place in the uncooked loaf in the fridge for 15 minutes
10. Optional : using a pair of scissors, horizontally cut the top of each of the 4 oval balls
11. Beat the extra egg well & using a pastry brush (or your fingers) evenly paint the top of the bread
12. Place the uncooked loaf in a COLD oven. Put the oven at 200°C / 400°F and time the bread for 45 mintues.
13. Remove & let cool before eating.