I have made brioche before. It is one of the trickier breads. But it sure tastes good!
I am not sure where I went wrong with this recipe. Everything seemed right. The first rise went well.
The braiding seemed to go well too. But the loaves fell flat.
Brioche is supposed to be light and fluffy and airy. These were not.
Fortunately, they still tasted amazing. The bread is a sweeter bread, more like a dessert bread.
It makes a great bread pudding because of the sweetness.
They were just flat loaves, but they taste great. Bad presentation though.
BRIOCHE BRAIDS
1 Cup Scalded Milk
1 Cup Butter
2 Teaspoons Salt
1/2 Cup Sugar
2 Cakes Yeast
1/4 Cup Lukewarm Water
4 Eggs, Beaten
4 1/2 Cups Sifted Flour
Scald milk. Add butter, salt and sugar. Stir until the butter melts. When lukewarm, add yeast that has been softened in lukewarm water. Add beaten eggs. Beat flour into mixture. Let rise in a warm place for 6 hours. Chill until ready to use. Dust a breadboard lightly with flour and roll dough gently into a sheet 1/2 inch thick. Cut into 1/2 in strips leaving one end uncut. Place on a greased baking sheet and brush the cut edges with melted butter. Fold the strips over each other to form a braid. Pinch both ends of the braid together, flatten and press down o pan to prevent strips from separating and losing their shape. Brush top with melted butter. Let rise until doubled in bulk. Bake in a 400 degree oven for 20 minutes.
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