This week I made Brioche, which is a super rich and buttery bread. Peter R. suggests in book, The Bread Baker’s Apprentice (2001), baking Brioche with its classic shape à tête. But, being the rebel that I am, I decided to make it as pull-a-part rolls. Something I’ve wanted to do anyway. Additionally, I had a party to bake for too! A perfect match, something new to bake and a reason to bake it.
The formula for Brioche calls for lots of butter, so mixing, gluten development, and throwing it in the refrigerator to stiffen up is just about the only way you can shape the dough. I notice that while shaping the pull-a-part rolls as soon as the dough warmed up (from my handling the dough) it would get sticky and make a mess. So speed was important.
After shaping the dough quickly I let them sit for 2 hours, applied egg wash, and let them sit for 30 more minutes. In the 2 1/2 hours of proofing they swelled up nicely. Once we were close to party time I slid them directly on a baking stone at 400 degrees.
These were ready for our guests and boy did they devour them too! We ate soup, brioche, and enjoyed ice cream and brownies with frosting after the meal. I’ll add this recipe to my party list. For some reason this seems like better party bread than the Greek Celebration bread to me.
Bring on the party! Lets bake some bread! Not something you hear very often from a guy who brew’s his own beer (yes, its another yeast implementation but the theme is the same as bread… my son calls me a yeast bender after his favorite character Aang). So, normally the Mrs. and I are ogling the hops and IBU’s of some double IPA; but that’s another blog. This one is about Greek Celebration Bread.
Peter R. (The Bread Baker’s Apprentice – 2001) does a great job of describing how other cultures would bake bread on celebration days like Christmas and Easter. They would pack these loaves with all sorts of spices and goodness, then take them down to the local priest to have them blessed. I think the whole thing is awesome. I’m certain that generations of grand parents, parents, kids, the works would be fully aware that there was bread on the rise and there would soon be a party.
The Greek Celebration Bread formula has a few spices in it, some of which I didn’t own. A trip to the store to buy ground clove ($ kaa-ching! $), and nutmeg would round out the ingredient list. I had the others; ground cinnamon, ground all spice, honey, and lemon and almond extract. This sounds like the making of a good pumpkin pie doesn’t it (pronounced punkin ’round these parts)? The cool thing about this formula is that it starts with a cup of barm! Yay! Another cool way to use my sourdough starter!
In all the excitement of making this bread – it has 10 times more ingredients than any bread I’ve baked – I forgot to add 1.5 teaspoons of commercial yeast. Oh no!!! I remembered this when I saw the frothing little cup of hydrated active dry yeast sitting on the counter next to the beautifully kneaded ball of dough in a nice oiled bowl. Dab-nabit! The kids were around so I couldn’t say what was really on my mind. Well, the wild yeast in the barm will have to do all the work (I’m certain they probably feel under appreciated anyway, now this!).
Since I neglected to add commercial yeast to the dough I increased my bulk fermentation time to 2.5 hours and behold the dough had risen! I didn’t punch down the bread, but instead tri-folded it a couple of times to try not to ruin all the good work the yeast had achieved. I formed the loaf gently and extended the proofing time to 2 hours. To say the least, if this loaf turned out we would be celebrating for sure.
I skipped the optional glaze and all the fancy shaping the book recommends. I was simply happy to shape this into an oval loaf and let it bake. The bread filled the house with sugar and spice and everything nice (like my wife and daughter). A slice of this bread with a little butter is like desert. Mmm, I think I’ll go have a slice now!