I’m pretty sure I could live happily on bread alone.
May not be the wisest diet, but it sure is delicious.
Brioche is my favorite bread, and this loaf is the easiest Brioche recipe by far.
Typically, I make it plain, but I am still craving cinnamon rolls.
I decided to make the loaf and then fill and roll as I would for cinnamon rolls.
Recipe adapted from: Perfect Cakes by Nick Malgieri
For the Brioche:
2 1/4 cups flour (I used AP and whole wheat in equal amounts)
6 tbs butter
1/2 cup warm milk (to 110F)
1 pkg yeast
3 tbs brown sugar
combine the warm milk with the yeast and 1 cup of the flour, stir just to combine.
cover and let rest while you work with the remaining ingredients
in a food processor combine the butter and the sugar, pulse until smooth
add the eggs one at a time – scrape the bowl
add in the remaining 1 1/4 cups flour along with the yeast mixture
pulse until you have a smooth (will be sticky) ball
scrape the dough onto a VERY well floured surface
knead gently and shape into a rectangle
1 – 2 tbs melted butter
1/3 cup brown sugar
1/2 – 1 teaspoon cinnamon
Brush your bread (rectangle) with the melted butter
combine the cinnamon and brown sugar (I prefer a strong cinnamon flavor so I used 1 teaspoon)
gently press onto the dough
roll up your loaf, and place it seam side down in a buttered loaf pan
cover and let rise until the bread is 1 inch above the rim of the pan
pre-heat your oven to 350F
bake for 40 minutes (or until nicely golden)
allow your bread to cool for 5 minutes, and then remove from the pan.
I’m not sure this loaf will make it ’til breakfast – smells too good!