So how did my first attempt at Brioche go??
Well not too bad, it baked up slightly darker than "golden", but it still had a great taste and light, pillowy texture.
So here it the life cycle of my Brioche (in pictures of course)...
Step 1: Yeast, water, milk, flour, and salt after a few quick pulses.
Step 2: Add the eggs.
Step 3: Add the butter, a little bit at a time. This step took FOREVER. Who would have thought it would take so long to incorporate the butter into the dough.
Step 4: All the butter incorporated into the dough. Beat for about 10 minutes till the dough pulls away from the side of the bowl.
Step 5: Transfer to a bowl, and let the "rising" begin.
Step 6: A few hours later, let the "rising" end.
Step 7: Cut the dough into two (or four) equal pieces. (I didn't have two 8 1/2 x 4 1/2 loaf pans so I used four mini pans. ) Cut each piece of dough into 4 equal pieces and roll into logs.
Step 8: Arrange 4 logs crosswise in the bottom of each pan. Sticky, sticky dough.
Step 9: Leave the dough at room temperature until the dough almost fills the pans. Oops, my loaves rose a little too much.
Step 10: Bake the loaves until golden brown. I cooked mine for about 25 minutes and they came out a bit too brown and a little dry. So next time I would stop at about 20 minutes.
So like I said, a little dry and a little too brown, but not half bad for my first loaf of Golden Brioche!!!
