I’m having a pile of fun in my land galley this week. I can’t go anywhere anyway for obvious reasons because our province is still in it’s very early stages of loosening restrictions from the dreaded virus. Hiking trails are open, as are parks. We’re lucky to have a yard to be able enjoy fresh air and movement and it’s spring so there’s no shortage of things to do preparing the garden for planting. Every day I check the weather. If it’s rainy I cook. If it’s sunny I plant.
Today I cook. I posted my recipe for Cinnamon Rolls last week for you (recipe here) – the first in my Galley Basics series – and as promised am working on creating recipes using the brioche type dough in a variety of ways.
This recipe for brioche bread makes two loaves which can be a lot for those living in small spaces. Homemade doesn’t usually last as long as the more shelf-stable commercial foods so I’ve been experimenting with proportions. For economy of efforts, I made the complete recipe then halved the dough to make just one loaf – or in this case – two mini loaves baked in mini silicone pans. I refrigerated the rest for another recipe but it also freezes well. Simply wrap in plastic wrap and place in a zippered food baggy.
As I mentioned above, half the dough fits perfectly into a standard-sized loaf pan (eight dough balls) , two mini pans (16 dough balls) or muffin tins (18 balls if using the Omnia muffin insert for rolls). Regular size or small these loaves can be sliced or you can pull apart into tiny buns. I’m really preferring the mini size for the two of us and would even go so far as to divide the dough into quarters. One fresh loaf today…another fresh loaf tomorrow…another the day after…
….and for a special treat for my Galley Peeps, I’ve saved one mini loaf for next week’s creation.
Thanks for stopping by and be sure to give this very versatile recipe a try. I’ll be back with yet another option – a little something for brunch?…or a little touch of sweetness for dessert?
Galley Brioche Bread
Light, pillowing buttery bread
- 1/4 cup room temperature water
- 1 tbsp active dry yeast
- 2 3/4 cups flour
- 3 tbsp white sugar
- 1 tsp salt
- 3 eggs (1 extra for brushing tops or use oil.)
- 1/2 cup butter at room temperature (cut into 1/2” cubes)
In a small bowl whisk yeast in water and set aside for about 10 minutes or until it begins to bloom
Whisk together flour, sugar and salt in large mixing bowl or bowl of food processor if using
Crack eggs into the flour and add yeast/water mixture
Stir or process until dough begins to come together.
If using human power, dump the dough onto a floured surface and knead, adding cubes of butter, a couple at a time, until you have a smooth, silky, slightly tacky dough. This might take up to fifteen minutes.
If using a mixer with hook attachment add butter and continue to ‘knead’ for about 10 minutes at medium speed. The dough should pull away from the sides of the bowl easily.
Place dough into lightly oiled bowl (I used the same mixing bowl), cover with plastic wrap and a clean tea towel and set in a warm draught free place for about 2 hours or until doubled.
Dump dough onto lightly floured surface and divide. See Galley Kat Notes below for options.
Place balls in prepared baking pan (see options in Galley Kat Notes), brush tops with whisked egg or oil, cover and let rise about 45 minutes or until double.
For Omnia stove top
Place covered pan on pre-heated base plate on high for 5 minutes, then reduce heat to medium low and continue cooking until lightly brown around the edges, about 20 minutes
For conventional oven
Bake in pre-heated 350 ° oven for about 18-20 minutes, depending if regular mini or rolls-sized until golden brown
- Makes enough for two standard sized loaves. Divide dough into 8 balls of dough for each loaf (16 balls total)
- Makes enough for four mini loaves. Divide dough into 8 balls of dough for each loaf (32 balls total)
- Makes enough for twelve dinner rolls (depends on the size of your muffin tin). Divide into approximately 36 balls using 3 balls in each muffin well.
Nutritional break-down is for one complete standard-sized loaf.