Brioche For Savory Pastries
Brioche is a classical French bread made with more eggs and butter than a standard bread. It’s good on its own, but I like it as a crust and cover for things like pot pies and dishes en croute.
- 1 tsp. sugar
- 1 package dry yeast
- 2 tsp. salt
- 1/4 tsp. white pepper
- 5 cups all-purpose flour
- 2 sticks butter, softened
- 6 large eggs, beaten just until blended
1. Warm 3/4 cup of water to just barely warm to the touch in a microwave oven. Dissolve the sugar in it, then stir in the yeast.
2. In the bowl of an stand mixer, put the salt, pepper, and three cups of the flour. Mix until blended.
3. When the yeast foams up, pour the water into the mixer bowl and run with the paddle attachment until well blended. Add the butter and continue mixing until blended. Add the eggs, one at a time, and keep beating until blended. Add the remaining flour and beat for another four or five minutes. The dough should be smooth but not sticky. If it’s lumpy, add a little more water until it smoothes out. If sticky, add a little more flour until it isn’t.
4. Grease a large bowl. Make the dough into a ball and put it into the bowl. Cover the bowl with a damp dishcloth, and put it in a warm place (above the refrigerator is often good). When it doubles in size (that will take around 90 minutes), take the dough out, punch it down, and put it back into the bowl. Cover with plastic wrap and refrigerate, overnight or at least eight hours.
The dough is now ready to use for pies or en croute wrappings.