Bread Series: Brioche Two Ways
Flour. Salt. Yeast. Eggs. Butter.
Simple ingredients you’ll learn to use as part of your introduction to homemade bread baking.
Borne from France, brioche is an extremely versatile bread or pastry made from an enriched dough with lots of eggs and butter, giving it rich flavor, a tender crumb and flaky crust.
Brioche is widely recognized in its classic form, brioche à tête, baked in a fluted flared tin, one small round resting atop a larger round.
In this class, you will learn how to make brioche Nanterre, a brioche loaf comprised of rows of dough balls that rise and fuse together during baking to form unique patterns and you will learn how to use your brioche dough to make sweet rolls such as cinnamon buns with cream cheese icing – with bacon on the side!
You will learn the basics of activating yeast, composing the dough, proofing and finally baking brioche – and you will take your dough home with you to bake in your own oven.
Saturday, March 14th at 11am