Tuesdays with Dorie: Golden Brioche Loaves

August 23, 2011 at 12:01 am | Posted in groups, sweet things, sweet yeast breads, tuesdays with dorie | 10 Comments
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golden brioche loaf
When I first saw that we’d be making Golden Brioche Loaves this week, I thought, “Haven’t we made this one already?”  Well, yes and no.  We’ve made brioche on a few occasions, but always for an end result other than a simple loaf.  Jules pointed out that last week, King Arthur wrote a post on brioche made in a 9″x4″ pullman pan.  Go figure, I have that same pan at home!  Doing a little back-of-the-envelope math, I geusstimated that 2/3 of Dorie’s full recipe would make enough dough to fill one 9″x4″ pullman to the lid.  I had to add about 10-15 minutes to Dorie’s baking time, but I had a gorgeous (and golden) square-cornered loaf.

I bet some people find brioche to be intimidating, but to me it’s one of the easier yeast breads to make.  The dough is soft and supple, and comes together easily by machine.  Also, great brioche bakes up nicely in a home oven, unlike, say, a great baguette, whose perfectly shattering crust seems to elude me at home.  And the dough freezes well, so you can have fresh brioche buns in a snap.

This recipe really does produce a delightful loaf.  I can’t lie, though…the fact that I made a single loaf of bread that contains two entire sticks of butter is somewhat horrifying to me!  Nevertheless, I enjoyed a fat slice with homemade apricot jam (made identically to this plum jam), and, you guessed it, more butter (I have a weakness for fancy French salted butters on my toast and bread).

For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Tea and Scones, as it was Margie’s pick this week.  Don’t forget to check out the TWD Blogroll!

P.S.:  I got a new camera…what do you think?

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10 Comments »

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  1. Your photo is stunning!! Your loaf turned out perfectly.

  2. Your brioche turned out amazing and I can definitely notice that you got a new camera-the picture is great!

  3. Lovely brioche and lovely photo! I missed all the other brioche recipes for TWD, so I was excited to make it. I resisted topping it with butter, but if I had fancy French butter, I would have spread some on!

  4. What a perfect loaf it made in that pan! I love the thick slice with the jam, so yummy! I posted the raisin snails and sticky buns as I didn’t have time to make the loaves this week.

  5. A perfect loaf. Love that pan, I’ve had my eye on it at KAF. Looks like I need to buy the pan and make the bread.

  6. i wish i had a pullman now!

  7. Your pullman brioche looks perfect! I have the giant pain-de-mie/pullman pan from KAF and wanted to make the full recipe in it, but chickened out. Next time, definitely.

  8. I chickened out this week. I made the dough for the snails and the sticky buns when we made them before, but something just told me I didn’t need to be going there this week with Matt off at college and me home alone with it while Mark was at work. Seeing yours, I made the right decision…oh my that looks delicious!

  9. Camera works beautifully. Loaf looks perfect.

    Thanks for baking with me this week.

  10. I have the larger pulllman loaf pan. I don’t know what I was thinking, but I didn’t figure the volume correctly and it really made a mess. Oh well, another time. Your loaf looks perfect. Great job!


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