Serious Eats: Recipes

The Fundamental Techniques of Classic Bread Baking's Pain Brioche

[Photograph: Donna Currie]

Brioche is yet another very classic bread, and on the rich end of the spectrum, with eggs and butter playing important roles. With an egg-washed top that provides a shiny mahogany color, this bread screams "decadent." Or maybe it screams "use me for French toast."

This recipe from The Fundamental Techniques of Classic Bread Baking, doesn't reveal any major baking secrets, but I've got to say that beating on butter with a rolling pin can be kind of fun.

One thing to keep in mind with this bread: it will be rather dense before the butter is added. It gets much softer after the butter is incorporated, so don't be tempted to add more water to the first mix.

Like other recipes in this book, there are a lot of steps, but none of the steps are difficult.

As always with our Knead the Book feature, we have five (5) copies of The Fundamental Techniques of Classic Bread Baking to give away this week.

Adapted from The Fundamental Techniques of Classic Bread Baking by the French Culinary Institute. Copyright © 2011. Published by Stewart, Tabori & Chang. Available wherever books are sold. All Rights Reserved

About the author: Donna Currie has been cooking for fun and writing for pay since the days when typewritten articles traveled by snail mail. When she combined those talents in a food column for a newspaper in her area, she realized that writing about food is almost as much fun as eating. You can find her on her blog, Cookistry or follow her on Twitter at @dbcurrie or @cookistry.

Printed from http://www.seriouseats.com/recipes/2012/01/pain-brioche-bread-baking-recipe.html

© Serious Eats