As promised, here is a fantastic French Toast recipe to use for your staled left-over (if you have any) Brioche.Ingredients- 4 Eggs 1/2 cup Milk 1 tsp. Vanilla Extract (be as heavy handed with this as your tastes demand) 1/4 tsp. Ground Cinnamon 1/4 tsp. Pumpkin Pie Spice Thick Slices of bread (approximately 4) Instructions- Combine all ingredients, except the bread, in a large bowl and mix thoroughly with a wisk or fork. Butter or spray your pan and cook over a medium heat, flipping once, until both sides are a golden brown and your toast is cook through. Douse this in syrup or cover with butter and powdered sugar and go to town!
The first instruction, should you decide to attempt this recipe, is to listen to Edit Piaf on a loop. I fell in love with Brioche when my mother decided to move to Europe and start fixing up an old farm house in Cognac. There was a little patisserie in the town that she insisted upon going to for pain au chocolate and I insisted upon trying this delicious looking golden brown bread that was calling to me from the shelf.
One disclaimer- you will think that you’ve done this incorrectly until it is done! Don’t be frightened by the fact that it seems very odd to make. The second thing to keep in mind, I would suggest against making this unless you have a really good stand mixer with a dough hook. Unfortunately, some tools cannot be substituted and this in one of them. I am fortunate enough that in 2003 my friends got together to buy me a Kitchen Aid Artisan stand mixer for my birthday. It didn’t hurt that I was using it to make the wedding cake for Mr. and Mrs. Batty (on my birthday, no less!), but I love them, so it was a pleasure 😉
Brioche will stale very quickly, but do not fret- this is one of the single best breads to use for making French Toast and this is best done with stale bread.
For the Sponge:
1/3 cup warm whole milk (100ºF to 110ºF)
2-1/4 tsp active dry yeast
1 large egg
2 cups unbleached all-purpose flour
For the Dough:
1/3 cup sugar
1 tsp kosher salt
4 large eggs, lightly beaten
1-1/2 cups (approximately) unbleached all-purpose flour
1-1/2 sticks (6 ounces) unsalted butter, at room temperature
For the Egg Wash:
1 large egg beaten with 1 Tbsp cold water
For the Sponge:
Put the milk, yeast, egg, and 1 cup of the flour in the bowl of a heavy-duty mixer. Mix the ingredients together with a rubber spatula, mixing just until everything is blended. Sprinkle over the remaining cup of flour to cover the sponge.
Rest: Set the sponge aside to rest uncovered for 30 to 40 minutes. After this resting time, the flour coating will crack, your indication that everything is moving along properly.
For the Dough:
Add the sugar, salt, eggs, and 1 cup of the flour to the sponge. Set the bowl into the mixer, attach the dough hook, and mix on low speed for a minute or two, just until the ingredients look as if they’re about to come together. Still mixing, sprinkle in 1/2 cup more flour. When the flour is incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the hook and bowl as needed. During this mixing period, the dough should come together, wrap itself around the hook, and slap the sides of the bowl. If, after 7 to 10 minutes, you don’t have a cohesive, slapping dough, add up to 3 tablespoons more flour. Continue to beat, giving the dough a full 15 minutes in the mixer – don’t skimp on the time; this is what will give the brioche its distinctive texture.
Warning: Be warned – your mixer will become extremely hot. Most heavy-duty mixers designed for making bread can handle this long beating, although if you plan to make successive batches of dough, you’ll have to let your machine cool down completely between batches. If you have questions about your mixer’s capacity in this regard, call the manufacturer before you start.
Incorporating the Butter: In order to incorporate the butter into the dough, you must work the butter until it is the same consistency as the dough. You can bash the butter into submission with a rolling pin or give it kinder and gentler handling by using a dough scraper to smear it bit by bit across a smooth work surface. When it’s ready, the butter will be smooth, soft, and still cool – not warm, oily, or greasy.
With the mixer on medium-low, add the butter a few tablespoons at a time. This is the point at which you’ll think you’ve made a huge mistake, because the dough that you worked so hard to make smooth will fall apart – carry on. When all of the butter has been added, raise the mixer speed to medium-high for a minute, then reduce the speed to medium and beat the dough for about 5 minutes, or until you once again hear the dough slapping against the sides of the bowl. Clean the sides of the bowl frequently as you work; if it looks as though the dough is not coming together after 2 to 3 minutes, add up to 1 tablespoon more flour. When you’re finished, the dough should still feel somewhat cool. It will be soft and still sticky and may cling slightly to the sides and bottom of the bowl.
First Rise: Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature until doubled in bulk, 2 to 2-1/2 hours.
Second Rise and Chilling: Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl. Work your way around the circumference of the dough, lifting and releasing. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4 to 6 hours, during which time it will continue to rise and may double in size again. After this long chill, the dough is ready to use in any brioche recipe.
Storing: If you are not going to use the dough after the second rise, deflate it, wrap it airtight, and store it in the freezer. The dough can remain frozen for up to 1 month. Thaw the dough, still wrapped, in the refrigerator overnight and use it directly from the refrigerator.
The holidays are coming up on us very quickly and many of us are dreading the inevitable gift shopping. Well, maybe just I am, but this year will be a homemade holiday and people will be getting baked goods and knitted objects from me. One of my favorite gift ideas, other than a tin of delicious cookies and brownies, is an Amish Friendship Bread. I received my first starter from the mother of a former boss of mine and have loved this ever since! Don’t forget to dress this little beauty up with fun holiday ribbons and containers from your trusty dollar store to make sure that it feels like a special gift 😀
To Make a Starter Batter:
1 pkg. dry yeast
1 c. milk
1 c. flour
1 c. sugar
In a glass bowl using a non-metal spoon, stir 1 package of dry yeast into 1 cup of milk. Add 1 cup flour and 1 cup sugar, stirring until smooth. Cover loosely and place on kitchen counter. Do Not Refrigerate Starter. Count this as day 1. Day 2, 3 and 4 stir mixture. Day 5 add 1 cup sugar, 1 cup milk and 1 cup flour to starter mixture, stirring until smooth. Days 6, 7, 8 and 9 stir mixture. Day 10 add 1 cup sugar, 1 cup milk and 1 cup flour to starter mixture. Starter is now ready to be used to make cake and give to friends.
Important Note: Don’t use metal spoons or equipment. Do not refrigerate. Use only glazed ceramic or plastic bowls or containers.
Required Main Ingredient
1 cup live yeast starter (see above)
Do nothing with the starter.
Stir with a wooden spoon.
Add 1 cup flour, 1 cup sugar, and 1 cup milk. Stir with a wooden spoon.
Stir with a wooden spoon.
Add 1 cup flour, 1 cup sugar and 1 cup milk. Stir. Take out 3 cups and place 1 cup each into three separate plastic containers. Give one cup and a copy of this recipe to three friends. To the balance (a little over one cup) of the batter, add the following ingredients and mix well.
1 cup oil
1/2 cup milk
1 tsp vanilla
In a separate bowl combine the following dry ingredients and mix well:
2 cups flour
1 cup sugar
1-1/2 tsp baking powder
2 tsp cinnamon
1/2 tsp baking soda
1 – (5.1 oz) box instant vanilla pudding
1/2 tsp salt
1 cup nuts
Add dry ingredients to wet ingredients. Mix and pour into two well greased and sugared bread pans. Bake at 325 degrees for 1 hour.
Amish Friendship Bread Variations
Banana Amish Friendship Bread
Omit cinnamon and vanilla pudding in the basic recipe and add two bananas (mashed)
Chocolate Amish Friendship Bread
Omit cinnamon and vanilla pudding from the basic recipe and add 1 – (5.1 oz) box of instant chocolate pudding, 3 tsp. cocoa and 3/4 cup chocolate chips. Bake for 1-1/2 to 1-3/4 hours.
Apple Cinnamon Friendship Bread
add one cup of raisins and one small diced apple.
Chocolate Chip and Nut Variations
You can use many different flavors of pudding. My favorite is pistachio flavor. You may also use different flavors of chocolate chips and nuts.
Butterscotch Amish Friendship Bread
Add 1 box of butterscotch pudding and 1 cup of butterscotch chips. Bake the cake in a 13″ x 9″ pan. It’s a family favorite! Don’t forget to omit the vanilla pudding.
Do you work from home? Do you have 30 minutes to mix and knead and 4 hours to wait? Then bread making is for you! Don’t get me wrong- there is nothing better than making fresh loafs of piping hot fluffyness, but it is labor intensive and you will have many misses before you have many hits. I can tell you that the instant you have a hit one your hands, well, there’s no feeling quite like it 🙂
My first foray into bread making started simply with a luscious banana bread. This is a batter bread and one of the best ways to make sure that you never throw away a banana ever again. There are many variations that you can follow and I am particularly fond of the buttermilk version.
Trick- Many a times I have started to make this and realized that I had no buttermilk. A fantastic substitution is to put 1 T. of either white vinegar or lemon juice into 1 cup of milk and let it stand for 5 minutes.
Ingredients-1 1/4 cups Sugar 1/2 cup butter or margarine, softened 2 eggs 1 1/2 cups mashed very ripe bananas (3 to 4 medium) 1/2 cup buttermilk 1 tsp. vanilla 2 1/2 cups all-purpose flour 1 tsp. baking soda 1 tsp. salt 1 cup chopped nuts, if desired Instructions-
- Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 350°F. Grease bottoms only of 2 loaf pans, 8 1/2×4 1/2×2 1/2 inches, or 1 loaf pan, 9x5x3 inches.
- Mix sugar and butter in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in flour, baking soda and salt just until moistened. Stir in nuts. Pour into pans.
- Bake 8-inch loaves about 1 hour, 9-inch loaf about 1 1/4 hours, or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove from pans and place top side up on wire rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days.