Bread Machine Brioche

Brioche: The perfect pairing with House of Shattered Wings

If you want an authentic handmade recipe check out Aliette De Bodard’s website. She’s French and the author of House of Shattered Wings, the book that made me crave brioche. I’m American, however, and cheat. I use my bread machine.

So without further ado, let’s mix dough.

First I put the liquidy ingredients into the bread machine.

  1. 1/3 cup warm water
  2. 3/4 cup softened butter
  3. 3 eggs
  4. 2 egg yolks

To soften butter, I plop the butter in a coffee mug and nuke it in the microwave for 30 seconds. To separate the yolk:

  • I put a cup in the sink
  • Crack the eggshell on the edge of the cup (but don’t open it yet)
  • Hold the cracked eggshell over the cup and open it with my thumb nails
  • Hopefully the yolk is hanging out in one of the eggshell halves (not in the cup)
  • I cup my fingers above the cup and pour the egg through.
  • The yolk is now in my hand and the whites are in the cup.
  • In theory. Yes, I’ve messed this up before. Practice makes a mess?

Now we add the dry ingredients on top:

  1. 3 1/3 cups flour
  2. 1/2 cup sugar

Set the machine to Dough setting and let it do its thing.

briocheAfter the dough has blended, add some chocolate chips. I added 1 cup which was way too much. Oops.

Rising, Folding, Braiding:

After it beeps, dump the dough onto some lightly flour parchment paper. Now fold it like a resume. First fold one side over 1/3 of the way. Next fold the other side all the way over. Like folding a resume …. but in big blob form.

briocheCover the living blob with Glad wrap and let it grow in your kitchen unsupervised for 30 minutes. You might want to set a timer because if you forget, it might or might not take over your kitchen. You’ve been warned.

 

 

 

briocheNow the monstrosity has grown, roll out a long length of parchment paper and roll/stretch it into a long roll. At this point I felt like I’d created a mummified alien muscle.
Now, braid it. Yeah, that’s right, braid this thing.

 

briocheIt’s not Monnet, but it works. If I tilt my head, it strikes me as Salvador Dali. *shudder* Now wait for this thing to double in size! What have I done? Well too late now. Nothing left but to finish the experiment and kill it in the oven. Hope it fits …

 

briocheBaking:

After baking at 350 F for 20 minutes, my 1st brioche is finished.

She won’t win any Pinterest beauty contests, but when I tore off a piece and tasted it … oh my. My eyes might have rolled up into my head in ecstasy, and an unladylike moan might have escaped my throat. Yeah, it’s that good.

 

If a homemade dessert bread is too ambitious, go to a coffee shop, order a luxurious baked good, and enjoy House of Shattered Wings with less dishes to clean. Enjoy the book! Enjoy the food!

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