Brioche. Brioche. Brioche. It’s kind of fun to say. The bread itself isn’t that thrilling. It’s tasty and it’s especially yummy toasted and topped with jam, but we have bigger plans for brioche—I’m thinking French toast, bread pudding and hamburger buns. But first, the brioche:
(Adapted from Healthy Bread in Five Minutes A Day.)
*We made 2 loaves of brioche and 2 batches of gluten-free cinnamon buns (recipe coming soon) from a single batch of dough.
For the dough:
1 cup brown rice flour
1 cup tapioca flour
3 ¾ cups cornstarch
2 tbsp granulated yeast
½ tbsp sea salt
2 tbsp xanthan gum
2 ½ cups skim milk
1 cup honey
4 large eggs
1 cup canola oil
1 tbsp vanilla extract
for the topping:
egg wash (1 egg beaten with 1 tbsp of water)
natural granulated sugar
1. Whisk together brown rice flour, tapioca flour, cornstarch, yeast, salt and xanthan gum in a huge bowl.
2. In another bowl, combine the milk, honey, eggs, canola oil and vanilla.
3. If you have a food processor (14-cup) or stand mixer, transfer the dry ingredients to the bowl of the processor or mixer. Gradually, mix the wet ingredients into the dry ingredients until everything is moist and there’s no sign of flour.
4. Cover the dough loosely (ie. not airtight) and let it sit at room temperature for 2 hours.
5. Choose your own adventure: use the dough now or refrigerate it in a lidded (but not airtight container for up to five days.
6. When you’re ready to turn the dough into brioche, grease am 8 ½ x 4 ½ loaf pan and break off a chunk of dough the size of a small cantaloupe.
7. Pull the dough into a long oval and plop it in the loaf pan. Let it sit, loosely covered with plastic wrap, for 40 minutes if it’s fresh (90 minutes if it’s been refrigerated).
8. Preheat the oven to 350º.
9. Brush the top of the loaf with the egg wash and sprinkle with sugar and bake in the middle of the oven for 40-45 minutes (until the top is caramel brown and firm).
10. Extract the brioche from the pan and let it cool on a rack before slicing and eating.