From the kitchen
Goat's Milk Brioche
An ultra-tender, enriched yeast bread.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Goat's Milk Edition
Ingredients
- 3 1/2 cups bread flour
- 1/4 cup sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3/4 cup warm whole goat's milk (110°F)
- 3 large eggs
- 10 tablespoons butter, softened and cubed
- 1 egg beaten with 1 tablespoon water, for egg wash
Method
- Whisk the flour, sugar, yeast, and salt together in a stand mixer bowl.
- Add the warm goat's milk and eggs and knead with the dough hook on low for 5 minutes, until a shaggy dough forms.
- Increase speed slightly and add the softened butter a few cubes at a time, waiting for each addition to incorporate before adding more, kneading about 10 minutes total until smooth and elastic.
- Cover and let rise at room temperature until doubled, about 2 hours, then shape into a loaf, place in a greased pan, and proof 1 hour more.
- Brush with egg wash and bake at 350°F for 30-35 minutes, until deep golden and it sounds hollow when tapped.
Kitchen note
If the dough looks broken while adding butter, keep kneading — it will come back together.
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