{"id":14648,"date":"2017-09-16T15:36:38","date_gmt":"2017-09-16T22:36:38","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=14648"},"modified":"2020-04-16T11:30:30","modified_gmt":"2020-04-16T18:30:30","slug":"brioche","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/brioche\/","title":{"rendered":"Brioche"},"content":{"rendered":"<figure id=\"attachment_17157\" aria-describedby=\"caption-attachment-17157\" style=\"width: 158px\" class=\"wp-caption alignright\"><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2017\/09\/temp-brioche.jpg\"><img decoding=\"async\" class=\" aiif17157\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2017\/09\/temp-brioche.jpg\" alt=\"\" width=\"158\" height=\"114\" \/><\/a><figcaption id=\"caption-attachment-17157\" class=\"wp-caption-text\">A Brioche Bun<\/figcaption><\/figure>\n<p>Brioche is more of a recipe than an end product.\u00a0 It can be a bun, a loaf, a tart and much more.\u00a0 Design your recipe with the light eggy bread in mind, but shape the bread to whatever you are wishing to create.<\/p>\n<p>This is the first brioche recipe that I&#8217;ve cobbled together.\u00a0 If you are planning to entertain in-laws, you are best advised to use this recipe by <a href=\"https:\/\/www.epicurious.com\/recipes\/food\/views\/basic-brioche-351237\">Epicurious.com<\/a> (click on the link)<\/p>\n<div class=\"dek\" data-reactid=\"18\">\n<div class=\"ingredients-info\">\n<p class=\"section-title\"><strong><span style=\"font-size: 24pt;\">Ingredients and Step by Step<\/span><\/strong><\/p>\n<p>Start about two days before you want your end product<\/p>\n<h1>Day One<\/h1>\n<p>\u2022\u00a0 Start between 12:00 and 3:00 pm<br \/>\n\u2022\u00a0 If you want to shorten production time, start at 8:00 am and do Day Two production sometime after 7:00 pm<\/p>\n<ol class=\"ingredient-groups\">\n<li style=\"list-style-type: none;\">\n<ol class=\"ingredient-groups\">\n<li class=\"ingredient-group\"><strong>Dough starter (Sponge):<\/strong>\n<ul class=\"ingredients\">\n<li>1\/4 C warm low-fat milk &#8211; approx 100\u00ba<\/li>\n<li>1 TBL sugar<\/li>\n<li class=\"ingredient\">2 tsp instant yeast<\/li>\n<li>3\/4 C unbleached high-quality AP flour<\/li>\n<li class=\"ingredient\">1 large egg (or two small)<br \/>\nMIX WELL &#8211; DOUGH WILL BE EXTREMELY WET<\/li>\n<\/ul>\n<\/li>\n<li class=\"ingredient-group\"><strong>Flour cover mixture:<\/strong>\n<ul class=\"ingredients\">\n<li>3\/4 C unbleached high-quality AP flour<\/li>\n<li class=\"ingredient\">1 tsp instant yeast<br \/>\nCOVER WET SPONGE WITH DRY MIXTURE<br \/>\nLET PROOF 60 MINUTES<br \/>\nDRY COVER WILL DEVELOP CRACKS<\/li>\n<li>After 60 minutes, place in refrigerator overnight<\/li>\n<\/ul>\n<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<h1>Day Two<\/h1>\n<ol class=\"ingredient-groups\">\n<li style=\"list-style-type: none;\">\n<ol class=\"ingredient-groups\">\n<li class=\"ingredient-group\" value=\"3\"><strong>Final flour addition:<\/strong>\n<ul class=\"third-group\">\n<li>1\/4 C sugar<\/li>\n<li class=\"ingredient\">1\/2 tsp salt<\/li>\n<li>3 whole COLD eggs<\/li>\n<li>1 C flour<br \/>\nMIX A FULL 15 MINUTES<br \/>\nADD 1\/4 C FLOUR IF DOUGH SEEMS TOO WET<\/li>\n<\/ul>\n<\/li>\n<li class=\"ingredient-group\"><strong>Butter addition:<\/strong>\n<ul class=\"ingredients-butter\">\n<li class=\"ingredient\">8 TBL unsalted butter &#8211; Stick and a half &#8211; VERY COLD and cut into pieces and mashed into a mass<\/li>\n<li class=\"ingredient\">or freeze for 1 hour and grate into dough<br \/>\nMIX FOR ANOTHER 5 MINUTES &#8211; just to blend<\/li>\n<\/ul>\n<\/li>\n<li>Move to a lightly greased bowl, cover, and let rise for 1 hour in a warm place<\/li>\n<li>Gently reshape dough, folding over several times, to redistribute the yeast, then cover and let rise overnight in the refrigerator. If you are in a hurry 6-8 hours is sufficient, but overnight helps develop more flavor.<br \/>\nHOW YOU SHAPE YOUR BRIOCHE, DEPENDS ON WHETHER YOU ARE MAKING A LOAF OR A TART<br \/>\nIF YOU ARE MAKING A TART, YOU WILL ROLL YOUR DOUGH ON THE NEXT STEP &#8211; FOR A LOAF, SHAPE A BALL.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<h1>Day Three<\/h1>\n<p>or Day Two, late in the day<\/p>\n<ol class=\"ingredient-groups\">\n<li style=\"list-style-type: none;\">\n<ol class=\"ingredient-groups\">\n<li value=\"7\">Pull the dough out and shape into desired shape<\/li>\n<li>If a tart, flatten the large ball of dough into a large circle, then roll the edges up to create a round container<br \/>\nOTHERWISE<br \/>\nRoll into a rope and cut in half, again and again and again until you have 8 or 16 pieces and form each into a ball<br \/>\nALTERNATELY<br \/>\nRoll quickly into a rope, then tie a knot:\u00a0 (1)\u00a0 Make a hole and stick one end into the hole, then (2) bring the other end around the back and stick it into the hole.\u00a0 (3) Lay flat on your tray.<\/li>\n<li>Put onto a silicon baking sheet and let rise uncovered\u00a0 for an hour in the refrigerator<\/li>\n<li>Remove from fridge and allow to rise for another 30-60 minutes<\/li>\n<li>Preheat oven to 425\u00ba 1 hour before baking.\u00a0 You want the temperature to be stabilized.\u00a0 Place a large cast iron skillet on the bottom shelf to help maintain a constant temperature.<\/li>\n<li>If a glaze is desired, use 1 egg yolk and 1 tsp of milk.\u00a0 Allow glaze to dry for 5 minutes, then brush a second time.\u00a0 For a dessert brioche, sprinkle on Turbinado sugar after the second egg wash.<\/li>\n<li>Bake for 10-15 minute or until the internal temperature reads 190\u00ba &#8211; Cool for at least 2 hours.<\/li>\n<\/ol>\n<\/li>\n<\/ol>\n<\/div>\n<div class=\"instructions\"><\/div>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Brioche is more of a recipe than an end product.\u00a0 It can be a bun, a loaf, a tart and much more.\u00a0 Design your recipe with the light eggy bread in mind, but shape the bread to whatever you are wishing to create. This is the first brioche recipe that I&#8217;ve cobbled together.\u00a0 If you &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/brioche\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Brioche&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[145,210],"tags":[],"class_list":["post-14648","post","type-post","status-publish","format-standard","hentry","category-bread-starch","category-beatitudes"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/14648","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=14648"}],"version-history":[{"count":11,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/14648\/revisions"}],"predecessor-version":[{"id":18228,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/14648\/revisions\/18228"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=14648"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=14648"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=14648"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}