Cornmeal Brioche

Name: Cornmeal Brioche
Total time: 4 h
Yield: 2 loaves
Cuisine: french
Ingredients: 1 packet active dry yeast; 1/3 cup warm light cream; 1/2 cup sugar; 1/3 cup stone-ground yellow cornmeal; 10 ounces butter (2 1/2 sticks), softened; 6 eggs; 2 teaspoons salt; 5 cups flour (approximately)

By Florence Fabricant

Total Time: 4 hours
Rating: 4(5)
Comments: Read comments

Featured in: FOODS; Enjoying an Occasional Buttery Indulgence of Brioche

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Ingredients

Yield:2 loaves

1packet active dry yeast
⅓cup warm light cream
½cup sugar
⅓cup stone-ground yellow cornmeal
10ounces butter (2½ sticks), softened
6eggs
2teaspoons salt
5cups flour (approximately)

Ingredient Substitution Guide

Preparation

Step 1
Dissolve the yeast in the warm cream in a bowl. Mix with two tablespoons of the sugar and set aside to proof for 10 minutes. When the mixture starts becoming frothy, stir in the cornmeal. Cover and set aside in a warm place for 30 minutes.
Step 2
Meanwhile, beat the remaining sugar with the butter until fluffy, either by hand or in an electric mixer. Beat in the eggs one at a time. Stir in the cornmeal mixture and the salt.
Step 3
Beat in the flour about one half cup at a time either by hand or using an electric mixer fitted with a dough hook, to form a soft, elastic dough. The dough should be kneaded about eight minutes.
Step 4
Transfer the dough to a clean, lightly oiled bowl, cover and set aside to rise until doubled, about two hours.
Step 5
Punch the dough down, divide it in half and form each into a rectangle nine inches on one side. Roll each tightly and shape them into two oblong loaves. Butter two loaf pans, nine by five by three inches, and put the loaves into the pans, seam side down. Allow to rise until doubled, about one hour.
Step 6
Preheat oven to 350 degrees. Bake about 40 minutes, until golden. Allow to cool completely before slicing.