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Author Notes: I am addicted....to 'Artisan breads in 5 minutes' from Jeff Hertzberg and Zoe Francois. As it would happen, my copy of Healthy bread in 5 arrived last Friday and I had set my heart on trying the brioche. This week. And so when I saw the challenge this week, it was fairly obvious what had to be done. I must confess that this has to be my favourite food52 challenge (yet!). I have modified the recipe, swapping maple syrup for honey, using wholegrain flour as opposed to white wholewheat! Here it goes! —Kitchen Butterfly
Serves .....at least one!
cups (white) wholewheat flour
cups all purpose flour
teaspoon yeast, fresh or granulated
cup vital wheat gluten
teaspoon kosher/sea salt
cup lukewarm water
2 tablespoons oil/melted butter
2 tablespoons honey or maple syrup
50 - 75g
feta cheese, crumbled
chopped candied blood orange or 2 tablespoons zest of blood orange
tablespoons caster sugar
tablespoons Fresh mint leaves
Egg wash made with 1 egg beaten with 1 tablespoon water
- Whisk together the flours, yeast, salt and vital wheat gluten in a large bowl.
- Combine the water, oil, maple syrup/honey and eggs together. Mix into the dry ingredients using a wooden spoon, the dough attachment on your food processor or a stand-mixer with paddle, without kneading.
- The dough will be loose but should firm up when chilled. Cover dough and allow to rest at room temperature until it rises and collapses, about 2 hours
- If ready to use, grease a brioche pan or an 81/2 X 41/2 inch non stick loaf and cut off half the dough you made. lightly dust with some flour and add the feta and candied blood orange chunks. Quickly shape into a ball and place in the pan, allowing it to rest, loosely covered with plastic wrap for about 1 hour 45 minutes.
- Preheat the oven to 350 degrees Fahrenheit and then make mint sugar by combining the fresh mint leaves and the sugar and crushing (with circular motions) in a mortar.
- With a brush, 'eggwash' the top of the loaf and sprinkle the mint sugar all over the top.
- Place in the oven and bake for 40 - 45 minutes, till the bread is golden.
- Remove from the pan after ten minutes and place on a rack so it cools down properly.
- Slice...and eat.
- The bread was soft and lovely and while the technique is brioche, because I used wholegrain flour, it wasn't overly sweet. The best part for me was the sugared mint crust, which caramelized but hardens a bit and tastes superb! I know what's going with me to work tomorrow!!!!!!!
- This recipe was entered in the contest for Your Best Maple Recipe
- This recipe was entered in the contest for Your Best Dish with Blood Oranges, Feta and Mint