My big secret is I have a bread machine to make the dough in. It's a time saver and makes for a consistent dough with the right environment for the dough to rise in. While there is a heating element in the machine which enables baking, I always prefer baking in a conventional oven. I used the 1 1/2 pound recipe for brioche from Fleishmans's Breadworld and use the dough setting on the machine.
The recipe calls for bread flour but it can be made with all purpose flour successfully. All purpose doesn't rise as much.
Layer in order in the bread machine:
1/2 cup + 2 tablespoons water
3 large eggs
1/4 cup butter (1/2 stick), cut into pieces
3 tbls sugar
1 tsp salt
3 1/2 cups bread flour
4 1/2 tsp active yeast (2 packets)
|Layer ingredients in order in the bread machine|
|Stretch and twist twice|
|Tuck the ends under|
Lift two wedges of dough at a time, give them a slight tug and then twist them away from each other, twice and then tuck the ends under. Continue the same technique all the way around. Cover and let rise 1 hour. Brush with 1 egg mixed with 1 tablespoon of cream and bake in a 350 degree oven for
35 minutes. Cool on a wire rack.
Be creative with your filling but remember not to spread too much between layers.
|Ham & Cheese version|