A fresh loaf of brioche cinnamon bread
I made this loaf of cinnamon bread with leftover brioche dough, which I had used to make my Christmas-morning sweet rolls. It makes fantastic toast!
Brioche is a sweet French bread made with butter and eggs, and makes good sweet rolls and French toast. This recipe comes out of the Artisan Bread in Five Minutes a Day book; it will keep in the refrigerator for up to five days.
1 ½ cups lukewarm water
1 ½ tablespoons granulated yeast
1 ½ tablespoons salt
8 eggs, lightly beaten
½ cup honey
1 ½ cups (3 sticks) unsalted butter, melted
7 ½ cups unbleached flour
Mix the yeast, salt, eggs, honey and melted butter with the water in a 5-quart bowl or a lidded (not airtight) food container.
Mix the flour without kneading using a spoon or a large capacity mixer or food processor with a dough hook. If you’re not using a machine, you may need to use wet hands in work in the last bit of flour. The dough will be loose but will firm up when chilled; don’t try to work with it before chilling.
Cover (not airtight) and allow to rest at room temperature for about 2 hours, until dough rises and collapses on top.
The dough can be used as soon as it’s chilled after the initial rise. Refrigerate in a lidded (not airtight) container and use over the next 5 days. Beyond 5 days, freeze the dough in 1-pound portions for up to 4 weeks. When using frozen dough, thaw in refrigerator for 24 hours before using, then allow usual rest and rise times.
On baking day, grease a 9x4x3 loaf pan. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit sized) piece. Dust the piece with more flour and quickly shape into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
Elongate into an oval and place in prepared pan. Allow to rest for 1 hour and 20 minutes. If making cinnamon bread, roll dough out into an oval or rectangle about ¼ inch thick. Brush top of dough with melted butter, sprinkle with cinnamon and then roll into a log. You may have to cut of the ends to get it to fit into the loaf pan (that’s what those funny little buns are in my photo). Since I had rolled it out, I allowed it to rest and rise for at least 1 ½ hours.
Preheat oven to 350 degrees. Brush top of crust with an egg wash if you wish.
Place bread near the center of the oven and bake fore 35 – 40 minutes or until a medium golden brown. Allow to cool before slicing.
Because I made my loaf with more than a 1-pound piece, mine was probably 1 ½ pounds (cantaloupe sized), I baked it for an hour at 350 degrees. This makes fantastic toast!