Bread and Honey
Homemade brioche may seem a laborious endeavor, but your persistence will be rewarded when you breathe in the comforting aroma and taste this freshly baked bread this winter.
Honey adds an earthy sweetness and additional moisture to the traditional brioche loaf.
Instructions
Start the dough at 6pm the night before for fresh baked bread the next morning. Note that a good stand mixer is key for this recipe.
Makes 2 loaves
INGREDIENTS
½ cup warm milk
1 package (8g) active dry yeast
⅓ cup liquid honey
3½ cups all-purpose flour
1 Tbsp ground cinnamon
1 tsp salt
5 large eggs
¾ cup unsalted butter at room temperature
METHOD
In the bowl of a stand mixer fitted with a dough hook, combine the milk and yeast and let stand for 5 minutes. Add the honey and stir to dissolve.
Sift together flour, salt and cinnamon. Add 4 eggs and the dry ingredients to the yeast mixture, then mix on low speed until all the flour is incorporated. Turn the mixer to medium and continue mixing until a smooth elastic dough forms (about 5 minutes).
Reduce the mixer to low and add the butter 1 Tbsp at a time, increasing the speed to medium-high between additions to fully combine. You should hear the dough ‘slap’ against the side of the bowl as you mix. Once all the butter is incorporated, continue mixing on low for another 10 minutes, or until a smooth elastic dough forms.
Cover the dough and let rise for 2–2 ½ hours or until doubled. Deflate the dough by scraping and lifting around the circumference where the dough meets the bowl. Cover the bowl tightly and refrigerate 4–6 hours or overnight (it will double again during this time).
Line a large baking sheet with parchment. Deflate the chilled dough and scrape it onto a clean work surface. Shape the dough into a log and cut into 6 equal portions (approx. 7 oz each). Roll each portion into an even 14” strand (if the dough springs back, let it rest 10 minutes, then re-roll).
Arrange 3 strands in a row, pinch the top ends together and braid down the length. Pinch together the bottom of the strands and tuck both ends under. Place the dough on the baking sheet and repeat with the remaining strands (allow an 8” space between them on the baking sheet). Loosely cover and let rise for 1½ hours.
Centre a rack in the middle of the oven and preheat to 350°F. Beat the remaining egg, then lightly brush it over the top of the dough. Bake for 30–35 minutes or until puffy and golden. Let cool 5 minutes on the pan before transferring to a wire rack to cool completely.
Recipe adapted from Nancy Silverton’s contribution to “Baking with Julia.”
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