Slow Simmer

Brioche may be my favorite bread to make that I can’t eat.

Thanks to the wonderful world of medical science I am allowed to bake it, and then live through my son’s stomach.

Brioche is my base for sticky buns and other sweet rolls, but it makes a very good loaf-pan sandwich bread, principally because of the bucket of butter used in the dough.

I use a bread machine to mix it when I am in a hurry like I was this weekend.  There was a lot to cover Saturday.

I put the ingredients in the machine and let it do the mixing and one rise. I usually don’t  just put everything in and leave. I mix the dry ingredients and butter, then the wet. I watch it and scrape the sides to make sure it is coming together in a ball.

I use a short four cups of flour, a nearly a half pound of butter and salt.

I switch between white and brown sugar depending on the flavor I want.  I use four eggs and either buttermilk or milk.

After my bread machine mixes it and cycles through one rise, I take it out, knead it and let it rise in the pan.

Careful when baking, it browns quickly because of the butter. I use foil for most of the baking time.

It has a very rich and a delicate texture, according to my son.