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Brioche




Source of Recipe


WWW


Recipe Link: http://sugarnspiceinthelandofballsnsticks.blogspot.com/2011/02/let-them-eat-brioche.html

List of Ingredients




see link or below

Recipe



I proofed the yeast(2 packets) in 1 cup of warm milk just to be sure it was still alive and kicking. It was bubbling so I was good to go.I added 3eggs plus 1 egg yolk, 1/2 cup agave nectar, and 1 tsp apple cider vinegar to the mixing bowl and mixed it together with the paddle attachment.

In a separate bowl I whisked together 3/4 cup potato starch, 3/4 cup tapioca starch, 3/4 cup brown rice flour, 1/2 cup garfava flour, 1/4 cup + 2tbsps sorghum flour, 1 tbsp xanthan gum, and 1/2 tsp salt. I beat the dry ingredients into the wet ingredients still using the paddle attachment. I added 12 tbsps of softened butter, 1 tbsp at a time to the mixture while the mixer was on. I then added 4 tbsp of butter that was only partially softened(left out of the frig for 20 minutes on the counter on a cold day,) 1 tbsp at a time. The butter that isn't completely incorporated will create nice air pockets in the bread. I transferred the dough to a greased mixing bowl, covered it in plastic and left it in a warm spot to rise.
After an hour, it will have doubled in size. Punch it down and place it in a greased loaf pan. You can buy brioche pans, but I don't own any one-use items.

Place the pan in a preheated 375 oven for 20-25 minutes, then lower the temperature to 350 for another 20-25 minutes.