Last Sunday, after I made challah,
we treated ourselves to French toast for breakfast, using what bread
remained from dinner the previous evening. After eating 3 slices of it,
Dwight suggested that I should add this recipe to the blog. Though in my mind, it didn’t seem like anything remarkable. What I
had made was just a simple version of basic French toast, the kind we
all grew up eating: quickly soaked bread in a milk and egg mixture, and
cooked in a skillet greased with a little butter.
But then, as I started looking into it and saw that there were so
many variations of French toast recipes out there, I realized that I
could certainly create a foolproof method to share with you on how to make the best possible French toast yet.
So I rolled up my sleeves and began my search. In my quest for the
best French toast, I read through several cookbooks and food blogs. One
thing I noticed was that most of the recipes were using brioche as the
bread base due to its high butter and egg content. Though there were
several recipes that used Challah as well, because I had already tasted
this version, I wanted to give brioche French toast a try. Since I used to make brioche all the time, I already had a foolproof
recipe that I could use, which was a nice bonus. However, there was a
little problem: the recipe I had called for bread flour and I couldn’t
find any on the island. And so, back to the drawing board, I set out to
to find a recipe that used good old all-purpose flour, aka the only kind
of flour sold on the island.
Thankfully, my favorite cookbook of all time, The Cook’s Illustrated,
had a recipe for a brioche made with all-purpose flour. As it usually
is the case with this fantastic book, it was a foolproof recipe that
came out perfectly after only one try. And to my surprise, I couldn’t
even tell the difference between this one and the version that I used to
make with bread flour.
Since that day, I have made at least 5 loaves of brioche and took some notes along the way. Here they are:
Even though you don’t have to, I found that letting the dough sit in
the fridge for at least 8 hours (up to 24 hours) yields better results.
After you mix the dough in the food processor, the dough will be
very sticky. You may find it hard to knead such a sticky dough. To make
it a little more manageable, feel free to use up to a ½ cup of extra
flour to help you knead it with more ease. But be aware that even with
the additional flour, it may still be quite sticky. That is okay.
It freezes very well – though make sure you slice the bread before
freezing it. When you are ready to eat it, simply toast it on a low heat
setting.
I used my 8 ½ X 4 ½ loaf pan, but a 9X5 works just as fine.
Make sure to wait for the bread to cool before slicing into it,
otherwise you will end up with doughy bread. I had to learn this the
hard way.
2 ¼ cups (11 ¼ ounces) all-purpose flour, plus more for the counter
6 tablespoons unsalted butter, cut into 6 pieces – plus more for greasing the loaf pan
3 tablespoon sugar
½ teaspoon salt
2 large eggs
1 large egg yolk (optional)
Instructions
Whisk together the milk, yeast, and 1 cup of the flour in a small bowl. Cover it with stretch film and set aside.
Place the butter, sugar, and salt in the bowl of a food processor. Pulse 5 (1 second each) pulses until combined.
Add one egg at a time and process after each addition until thoroughly combined.
Add the rest of the flour and the milk, yeast, and flour mixture, and process for 15 seconds.
Transfer the tough onto a floured counter and knead until it is elastic and smooth. Don’t be alarmed if it is a little sticky.
Place it in a bowl, cover with stretch film, and place in the fridge. Let it sit overnight.
Butter 8 ½ X 4 ½ loaf pan and line the bottom of it with parchment paper.
Press
the dough into an 8-inch square on the counter. Roll it toward you into
a firm cylinder, keeping it firm by tucking it under itself as you
roll. Place it in loaf pan seam side down. Cover it loosely with stretch
film and allow it to rise for 1 hour.
Thirty minutes before baking turn the oven on and heat it to 350 F degrees.
Using a sharp knife, make a slash along the top of the loaf, starting and stopping from 1 inch from the ends.
If you prefer, brush the top of the loaf with an egg yolk. (Note: You may not have to use all of one egg yolk)
Bake it for 40 minutes or until it registers 195 degrees when a thermometer is inserted from the side of the loaf.
Allow it to cool for at least 2 hours on a wire rack before slicing.
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