Recipe: Olive Oil Brioche
A Breaducation sneak preview recipe
I have another Breaducation sneak preview recipe to share with Wordloaf paid subscribers. The reviews for the Tangzhong Brioche I shared last week have been uniformly positive, so I think it is safe to send out this variation, which replaces the butter with olive oil. I may like this even better than the butter version, since I’ve noticed that oil-based enriched breads have a fluffier texture and a lighter mouthfeel than butter-containing ones, which I prefer. Plus if you use extra-virgin olive oil, the crumb has a bright yellow color and a floral aroma. And it is easier and faster to make, since you add all of the oil right at the start of mixing. (I tried it the other way, where you add the oil late in the mix, and trust me, you do not want to do that. It took me nearly an hour to get the dough fully mixed when I tried it, and it was not fun. It turns out you need friction to mix bread doughs. Who knew?)
Catch the recipe and some details about testing it below the fold.
—Andrew