Have you heard of Artisan Bread in 5 minutes a day? I’ve made it once. It was fine, but I didn’t quite get all the hoopla. Which is kinda funny now that I re-read that post. I was quite taken by the whole idea and happy with how that bread turned out. I even said the recipe was “a keeper”. For all that I’ve never made another batch of Artisan Bread in 5 minutes a day.
Moving on. This recipe for Brioche has some similarities. Similar in that it could be kept in the fridge for several days and there was no kneading. Perhaps that’s where the similarities end, but it felt familiar.
What I liked about this recipe is how easy it was for Brioche. That the recipe didn’t use as much butter (which may be the make or break of Brioche) and I could make it at night and it would be ready for breakfast 36 hours later. The recipe says it should be baked between 24 and 48 hours.
In time for breakfast, well, it took the 3 hours for rising and with me popping it in a pre-heated oven (to 50 deg, then turned off) for 40 minutes. By then everyone had risen and we ate normal breakfast while this was baking.
I really get a kick out of watching bread rise, then transform as it bakes. Once the bread was out of the oven I brushed melted butter over it. I was transfixed looking at this beautiful bread from every angle. I loved seeing how those 6 little rolled balls had joined forces and baked as one.
This is only the second time I have baked Brioche, actually only the second time I’ve eaten Brioche. If it hadn’t been for Mum’s curiosity asking if we’d been served it at breakfast when we were traveling, I probably wouldn’t have looked into it, and tried my hand at baking it.
With that said, I really don’t know what it should be like in texture, but it looked pretty much like the photo. The reason I’m saying this is that this Brioche went a bit gummy when chewing it. It was perfectly baked, it looked like bread should be, but as soon as I began chewing it changed. I’m not saying it didn’t taste good, but the experience wasn’t what I expected. For all that, I don’t know if that is how it’s meant to be, because I’ve only eaten it from my own baking, and the first time I made Brioche Snails, baked differently than a true loaf.
I might have been a bit stingy, though we all had 2 slices each, but I purposefully kept enough aside so I could try it as French Toast.
I used my usual “recipe” as the base, but omitted the orange peel, and used cinnamon sugar. Mr Fussy doesn’t like French Toast, what’s a bet he’s never had it, and I don’t think my MIL does either.
As French Toast it was fabulous. I had enough for French Toast this morning as well. Will I be saying this recipe is a keeper too? Why not. I like French Toast, but I wouldn’t eat it as plain sliced bread from the loaf (maybe it needs toasting?). I think I’ll give Dean Brettschneider’s Apricot Brioche Breakfast Plait a go.
If you are familiar with Brioche, I’d love to know what it’s like to chew. Does it go a bit gummy as you chew or is it just mine? Should it be eaten as is, or are you expected to pop it in the toaster? I image toasting it would solve the gummy problem.