Brioche is really intense, even more so than the Challah bread I made over the summer. One recipe of brioche, which made this loaf and ten rolls, contains five eggs and three sticks of butter. One nice component of brioche production is the cold proof in the refrigerator overnight. Since I had to work, this bread cold proofed for twenty-four hours. The extensive proofing time substantially enriches the flavor of the dough and gives the yeast time to lighten the texture.
You may wonder if that is boiling water in the pot. No, that is the 1/8" of neutral oil frying that cooks the bread to an external crispy goodness. Don't be scared to take the plunge and cook your French Toast in this manner, the amount of oil used and absorbed is negligible. As Julia Child would say, sometimes you just need the "courage of your convictions".
Another loaf of bread devoured. Happy Friday.