Brioche in the Pressure Oven
By Wolfgang Puck
Brioche in the Pressure Oven
By Wolfgang Puck
Yield/Serves:
Makes 2 (8- by 4-inch) loaves
- 1 tablespoon active dry yeast
- 1 cup milk
- ½ cup granulated sugar
- 3 cups all-purpose flour
- 3 cups bread flour
- ½ teaspoon salt
- 10 large cage-free eggs at room temperature
- 1 pound cold unsalted butter, cut into small cubes
Originating in France, brioche is a light and slightly sweet bread made with a rich yeast dough that bakes well in a pressure oven.
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.
In a medium bowl, whisk yeast and milk together until dissolved. Stir in sugar and 1 cup all-purpose flour to form a thick batter. Cover with plastic wrap and leave in warm environment for 45 minutes.
In a separate mixing bowl, add the rest of the all-purpose flour, the bread flour, the salt and the dry yeast mix. Put the bowl on the mixer with paddle attachment. Add the eggs into the bowl and mix at low speed until the eggs are absorbed, about 2 minutes. Increase the speed to medium and knead the dough for 5 minutes.
While continuing to mix at medium speed, gradually add the cold butter, two tablespoons at a time. Stop the mixer occasionally to scrape down the sides of the bowl. Continue mixing at medium speed until the dough is smooth and shiny, about 5 minutes.
Transfer the dough to a larger bowl coated with a little oil, cover with plastic wrap and set aside at room temperature to rise until doubled in size, about 2 hours.
When the dough has doubled in size, press down on it to deflate, folding it over onto itself 2 or 3 times. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Coat the inside of 2 loaf pans with cooking spray. Remove the dough from the refrigerator and turn it out onto a lightly floured work surface. Divide the dough in half; cover 1 piece with plastic wrap while you shape the other. Dust the top of the dough with all-purpose flour. With a rolling pin, roll the dough into a rectangle the length of the loaf pan and twice its width. With your hands, starting from a short side, roll up the dough jellyroll style. Pinch the seams together.
Place the dough with its long seam down into the prepared pan, gently working the dough into the pan with your fingers so it touches all sides. The dough should reach halfway up the side of the pan. To make the second loaf, repeat the above steps with the remaining piece of dough.
Spray some cooking spray or oil on top of the loaves and then cover with plastic wrap. Set aside at room temperature until the dough has doubled in size to fill the pans completely, about 1-½ hours.
Towards the end of this rising period, preheat the pressure oven to 400°F and set to BAKE. Position the rack in the bottom of the oven.
Make the egg wash: In a small bowl, whisk together 1 egg with a pinch of salt and 1 tablespoon of water. Gently brush the surface of the dough with the egg wash.
Place the loaves in the oven and set the timer to bake for 30 minutes. After 8 minutes, reduce the temperature to 350°F.
Remove the loaves from the oven and let cool completely before slicing.
Recipe adapted for the Wolfgang Puck Pressure Oven. Please consult your owner’s manual for proper use and safety procedures.
In a medium bowl, whisk yeast and milk together until dissolved. Stir in sugar and 1 cup all-purpose flour to form a thick batter. Cover with plastic wrap and leave in warm environment for 45 minutes.
In a separate mixing bowl, add the rest of the all-purpose flour, the bread flour, the salt and the dry yeast mix. Put the bowl on the mixer with paddle attachment. Add the eggs into the bowl and mix at low speed until the eggs are absorbed, about 2 minutes. Increase the speed to medium and knead the dough for 5 minutes.
While continuing to mix at medium speed, gradually add the cold butter, two tablespoons at a time. Stop the mixer occasionally to scrape down the sides of the bowl. Continue mixing at medium speed until the dough is smooth and shiny, about 5 minutes.
Transfer the dough to a larger bowl coated with a little oil, cover with plastic wrap and set aside at room temperature to rise until doubled in size, about 2 hours.
When the dough has doubled in size, press down on it to deflate, folding it over onto itself 2 or 3 times. Cover with plastic wrap and refrigerate for 4 hours or overnight.
Coat the inside of 2 loaf pans with cooking spray. Remove the dough from the refrigerator and turn it out onto a lightly floured work surface. Divide the dough in half; cover 1 piece with plastic wrap while you shape the other. Dust the top of the dough with all-purpose flour. With a rolling pin, roll the dough into a rectangle the length of the loaf pan and twice its width. With your hands, starting from a short side, roll up the dough jellyroll style. Pinch the seams together.
Place the dough with its long seam down into the prepared pan, gently working the dough into the pan with your fingers so it touches all sides. The dough should reach halfway up the side of the pan. To make the second loaf, repeat the above steps with the remaining piece of dough.
Spray some cooking spray or oil on top of the loaves and then cover with plastic wrap. Set aside at room temperature until the dough has doubled in size to fill the pans completely, about 1-½ hours.
Towards the end of this rising period, preheat the pressure oven to 400°F and set to BAKE. Position the rack in the bottom of the oven.
Make the egg wash: In a small bowl, whisk together 1 egg with a pinch of salt and 1 tablespoon of water. Gently brush the surface of the dough with the egg wash.
Place the loaves in the oven and set the timer to bake for 30 minutes. After 8 minutes, reduce the temperature to 350°F.
Remove the loaves from the oven and let cool completely before slicing.