How do you make Martha Stewart brioche bread?

How do you make Martha Stewart brioche bread?

Brioche Loaves

1. 5 tablespoons lukewarm milk (100 to 115 degrees)
2. 1/2 ounce fresh yeast.
3. 1 pound 2 ounces all-purpose flour, plus more for forming dough.
4. 1 tablespoon coarse salt.
5. 6 large eggs.
6. 1 1/2 cups (3 sticks) unsalted butter, slightly softened, plus more for molds.
7. 1/4 cup superfine sugar.
8. 1 large egg yolk.

What makes a brioche different to most breads?

Brioche is different to most breads because of the way it is made, and the ingredients used to bake it. Regular bread usually contains flour, yeast, water and salt.

Why is my brioche not fluffy?

Brioche dough that’s too wet will be slack and hard to handle, and it won’t spring up as pertly during baking. Dough that’s too dry will give you brioche that’s heavy and dry, rather than light and fluffy.

How do you make Anna Olson bread?

ingredients

1. 2 ½ cups 625 mL warm water (105ºF/40ºC)
2. ½ cup 70 g instant skim milk powder.
3. 2 ¼ tsp (1 pkg) instant dry yeast.
4. ½ cup 150 g honey.
5. 5 cups 750 g whole wheat flour.
6. 1 cup 150 g all-purpose flour.
7. 1 Tbsp coarse salt.
8. 1 large egg, beaten with 1 Tbsp milk, for glazing.

What does melted butter do to bread dough?

As mentioned earlier, butter creates steam as it melts in a hot oven, and in pastries where cold butter is used, the steam from the melting butter expands between the layers of dough. This creates pockets of air, yielding a flaky end product.

How do you know when brioche is kneaded?

To do this, tear off a chunk of dough and stretch it between your fingers. If the dough tears, you haven’t developed enough gluten and it needs more kneading. If it stretches without breaking, making a windowpane of sorts, you’re done and you can let the dough rest.

Can you overwork brioche?

In reality, brioche has more of a pound cake texture than challah and involves about twice the amount of eggs and butter (though oil can be used in challah instead of butter). The dough is also very unusual in that you cannot overwork it.

How do I make an Anna Olson sourdough starter?

To make your own starter, combine equal parts by weight of flour and water. Then add a touch of honey. You could also add a pinch of commercial yeast, which is optional. Place the mixture in a loosely-covered jar on your countertop and let sit for 24-36 hours.

Can you roll out brioche dough?

Divide your brioche into 4 balls. They don’t have to be perfect, so don’t break out the scale — just slice it into four pieces and roll each one into a ball. Roll it out into about a 13-inch circle, rotating the dough as you go.