2. Remove tomatoes from oven and let cool slightly. Remove skins
before using.
Nutritional information per serving:
Calories 25 (56% from fat) • carb. 2g • pro. 1g
• fat 2g • sat. fat 0g • chol. 0mg • sod. 19mg
• calc. 6mg • fiber 1g
Brioche
Soft and buttery, this bread takes some TLC to prepare, but the final
results are well worth it. Perfect when toasted and spread with jam for
breakfast, or sliced and made even more decadent when used for mak-
ing French toast.
Active Time: 55 minutes Total Time: 5 hours 30 minutes
Makes 1 loaf (about 8 servings)
1¼
teaspoons active dry yeast
1
teaspoon, plus 2 tablespoons granulated sugar, divided
2
tablespoons warm whole milk (105°F–110°F)
1
1
⁄
3
cups bread flour
2
large eggs, lightly beaten
½
teaspoon kosher salt
6
tablespoons unsalted butter, cold and cubed (store in
refrigerator until ready to use)
egg wash (1 large egg and 1 tablespoon water, whisked
together)
1.
In a small bowl, dissolve the yeast and teaspoon of sugar in the
warm milk. Let stand 5 to 10 minutes, or until mixture is foamy.
2. Put the flour and the remaining 2 tablespoons of sugar in the bowl
of a stand mixer fitted with the paddle attachment. Mix to combine.
Once yeast has proofed, add mixture to the flour/sugar. Mix on
a medium-low speed until completely combined, and then very
gradually add the eggs, not adding more until the previous bit has
been absorbed by the flour mixture. Continue to mix until dough is
completely homogenous without any lumps. You may need to raise
the speed to a medium/medium-high at this point. The dough will
be very sticky and glue-like. Allow this to mix for about 10 minutes
to allow gluten to develop well. Stop the mixer to scrape down the
sides of the bowl and the paddle as needed to be sure that the
dough is well mixed and smooth.
3. Scrape down the sides of the bowl and the paddle, and then replace
the paddle with the dough hook. Start mixing on a low/medium-low
speed and add the salt. Gradually add the cold butter, cube by cube,
not adding more butter until the preceding is fully incorporated.
Increase speed to medium and continue kneading until all the butter
has been added. Add additional flour, 1 teaspoon at a time, if dough
is getting too sticky. The kneading process should take about 15 to
20 minutes – do not rush it! Dough is done when it is smooth and
elastic, and when pulled should not break apart easily.
4. Form dough into a ball and put in a clean mixing bowl, cover with
plastic and allow to rest in the refrigerator for 3½ hours. After chilling,
let rest at room temperature for an additional 30 minutes.
5. Generously butter a 9-inch loaf pan. Gently shape dough into a loaf
and put it in the pan. With the rack in the lower rack position, put
pan in oven. Set to Steam at 100°F for 25 minutes to proof. Remove
from oven and lightly brush with egg wash. Return to oven and then
set to Bread at 325°F for 25 minutes to bake. Bread should be shiny
and well browned at the end of the baking cycle, and the internal
temperature should read 190°F.
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