Ming says: Many that come to Blue Ginger say that one of their favorite things isn't even on the menu — it's in the bread basket. My pastry chef Marina Brancely bakes 30 loaves of brioche each day! Our brioche are buttery loaves with a soft, crumbly texture due to the addition of cornmeal. We also use this brioche for sweet and savory pastries but sliced and toasted with a schmear of butter is simply unbelievable too.
Makes 3 loaves
- 2 ounces milk, 70°F (room temperature)
- 3/4 ounce (1 1/2 cakes) yeast
- 4 cups bread flour
- 3/4 cup cornmeal
- 1/4 cup sugar
- 1 1/2 teaspoons salt
- 14 ounces (approximately 7 extra large) eggs
- 3 sticks sweet butter, softened
- In a small bowl, combine the milk and the yeast, set aside. In the bottom of a 5-quart Kitchen Aid mixing bowl, combine the flour and cornmeal. Make a well, add yeast/milk mixture, and make a very loose paste using some of the flour inside the well. Cover lightly with some of the flour and let this sponge sit until it breaks through the dusting of flour.
- Add the eggs, sugar, and salt and mix with a paddle until the gluten starts to develop. Add the softened butter in small pieces and continue mixing on speed 2 until gluten is fully developed, approximately 20 to 30 minutes. Place in a plastic container, cover with plastic wrap and bulk ferment in the refrigerator overnight.
- At this point the dough may be shaped and proofed or frozen for 3 to 4 weeks. To freeze, divide into 3 equal portions, wrap well in plastic, and place in freezer. To thaw, place in refrigerator for 8 hours or overnight. Then shape, proof, and bake according to directions.
- To bake immediately: Place shaped loaves into well-greased loaf pans and allow to rise until they have increased 1 1/2 times in size (approximately 1 1/2 hours at 80°F).
- Brush with egg wash and bake at 300°F for approximately 30 to 40 minutes.
MING'S RECOMMENDED BEVERAGES
Cloudy Bay Chardonnay
Where: Marlborough, New Zealand
Grape: Chardonnay
Style: This chardonnay has vibrant flavors and flinty tones and is a refreshing contrast to heavier foods such as braised chicken, bread stuffings, and the brioche wrapped salmon.
Cinnamon Coffee
Add 1/2 teaspoon of ground cinnamon to your best coffee and brew according to directions. Try blending your coffee at the market to create your own unique flavor. Here at Blue Ginger, we have a custom blend of Millstone beans — Aztec, French Roast, and Guatemalan.
Café au Lait
Brew a pot of double-strength coffee and pour coffee into mugs with equal parts steamed milk. If serving in the evening, a shot of Kahlua is a nice addition.
>>This recipe appears in
Episode #223.
>> For additional recipes and more, visit
www.ming.com
