Brioche Pullman Sandwich Loaf

okay before we start with our bread recipe I want us to talk about our pan our love pan that we're going to be making our bread in and this is a Pullman pan but there's different sizes and that's something we got to discuss Now the recipe I'm going to be making will be for this size of a Pullman Pan and the one I've got is a 13 by four and then four inches deep um they've got a couple sizes let's see I'm gonna read so that I don't say it wrong and each uh different size I'll have the different recipes down in the uh information box below my videos [Music] let's see there's like mine there's a 13 by four by four there's a nine by four by four and there's a seven by four by four and I've got the recipe for all three of those so it's whatever size you got or maybe you don't have a Pullman pan yet and you want to go I've got it in my Amazon store there's lots of places online you can go get them and um there's different sizes you may not want the this size this size right here is an excellent especially if you've got kids of course it's just me Mr Brown but uh I can cut this in half I have to and and freeze half of it but that's not gonna happen because even if knowing that because we'll make sandwiches out of this then take to light you know for our lunches and stuff so I'd really it's not gonna go and I can even make French toast out of this because it's really going to be good with it being brioche or I can share it with my grandkids either one so either way this size though is going to get eaten pretty quick so the size I'm making will be a 13 by four by four and this is now a lot of y'all have already got Pullman pans and it just it has a lid that's that's going to fit on top where you can close it just like that and before you know it's gonna be a while but before we put our our bread in here I'm gonna butter the inside really good so welcome to riverwell holler I'm Miss Laurie and this is Mr Brown we live in the hills of Arkansas we love the Lord [Music] keepers are the old way but accept some of the known we love to cook and we love to eat we love to Garden it's in our blood it's how we stay sustainable and fill our pantry we do a lot of canning and preserving we live a sustainable life we love our family we work hard and every once in a while we like to dance so y'all join us if you're wondering where we're at in the kitchen this is the other side of the kitchen this is up against the far wall and the window and of course over here is my my settlers cabinet and stuff but anyways this is where all my bread making stuff is and I've got it set up where I've got uh my drawers down here with my flower and stuff in it and uh my meals over here I can keep my grain over here my whole Berry wheat berries and stuff so I'm set up on this side to make bread so let's get started on making our brioche bread okay let's get started with our bread now I'm using my nutrimil artiste mixer y'all seen me use this before with bread I do big batches of cookies with it uh you can do anything with it it comes with different attachments but uh I either use this or I use my big KitchenAid which I love too or you can do it by hand to either one you don't have to have these special machines or mixers to make bread that's for sure first thing we're going to do is I've got some warm milk here when I wore my milk I just warm it to the same temperature that you would warm your infant's milk where you would kind of touch it on your you remember you touch it on there right here and just if it was just you could just feel it just barely warm that was not too hot but just warm enough for that baby to drink and that's how the temperature that I use my warm milk to make my bread that's just how it's always done it so we're going to pour our our milk in here that is 3 4 cup of whole milk into our whole milk we're going to add one tablespoon of yeast and I'm just going to take it and kind of spread it around in there and I've got to see I've got three tablespoons of sugar now brioche bread is a little sweet so that's why it's got three tablespoons of sugar and you can cut back on that if you want to foreign yeast our sugar and then I've got five whole eggs right here and we're gonna pour our eggs in there and of course I don't know why I done that but I put them I put them on the wrong side I meant to put them on the liquid side and I put them on the other side but either way it's going to work y'all I just wasn't paying attention but a lot of y'all have commented on my two-way measuring cup here and I love this thing this size for the dry and this is for the wet and where I got this from was from Home Goods in Jonesboro and I think you can go online with Home Goods now I'm just going to take this and I'm just going to mix it just try to get everything in there Incorporated I can tell you I absolutely love this mixer but like I said you don't have to have this mixture to make good bread I've got a whole egg out that I'm watching for some reason it's not breaking up there we go I like to use this [Music] um this one attachment when I'm making bread okay now we're going to add our flour now you know earlier I was saying you know you can make this Breads and just mix in my hand which I've done for years but then I want to take that back about the brioche brioche has a lot of butter in it that you want to work in to that dough and and if you've got a lot of time and you've got really good strong hands and you want to work that butter in by your hands always be a beautiful loaf of bread but I can't do that so yes by all means when you're making brioche shoes uh either your KitchenAid or like I've got here my nutribill artiste so now what I'm going to do you don't even have to let it sit and and pray for anything it's good so I'm going to take five cups of bread flour and if you don't have bread flour you can use all purpose the texture is always a little better a little different when you use your bread flour but you know what I've made bread many years with nothing but all-purpose flour so it's five cups uh and I already had it measured out but you know sometimes I think I've got to measure it twice I'm always CD about that I guess I don't know now making bread can be different every time and we've talked about this before I'm going to put one and a half teaspoons of salt you can use kosher salt I'm just using my Himalayan salt here one and a half teaspoons I'm gonna cough just a minute okay it depends on your weather it depends on the humidity or the dryness inside your house it's always going to do for today I'm not sure like I said I put 3 4 cup of warm milk in there and I could I might have to add a little more I don't know may not because I want my dough sticky I don't want it Loose I don't want it Shaggy I just want it sticky so anyways we got a flour and salt in there so we're going to mix that up and I'm gonna let this just mix well and then I'm going to let it knead on medium speed for about one minute [Applause] [Laughter] so it's starting to mix up really good and your Brio spread is it's a little sweeter and with all them eggs and that butter it is going to be one of the richest breads you ever ate and it makes wonderful French toast and if you ever have any leftovers it makes wonderful bread pudding now my dough is looking really it's really wet so what I'm going to do is I'm going to let it knead for about one minute and then I'm gonna see how sticky it is and if I feel like it and I don't like adding flour to my bread I can tell you that much but if I feel like it's too sticky I am going to add just a little bit of flour to it foreign it is striping the sides down pretty good and bringing it together I'm gonna let it knee just a little bit longer and you can see the texture of it you can see it coming together like I said I want a sticky dough now I'm just gonna touch it you see how sticky that is it's not loose but it's real sticky okay I'm going to turn this back on for about another minute I'm going to let it need for one more minute now I've already let it need about a minute but I think it needs about another minute okay our dough I went ahead and let it need about another four minutes and you can see it's sticky but it's smooth and it's like elastic like the feel of it's like elastic feel just kind of so at this point what I'm going to start adding my butter and it is sticky now I've got three-fourths cut I think what I've got right here is 14 tablespoons of butter cubed up what I'm going to do is I'm going to add it to my dough and I'm going to kind of help it out and I'm just going to stick it down in that dough just like that now I've got four tablespoons about in there so I'm gonna do is I'm gonna turn this on everything I don't know if I helped that any okay now you want your butter at room temperature I'm not sure if mine's quite soft enough but it'll work its way in there you just gotta give it time and what I'm gonna do is I'm gonna work each Cuba butter in there it's a little bit at a time till I get it all mixed up thank you foreign okay after the butter got all incorporated into my dough I left it kneading for about six minutes and this is the texture that I got now the one thing you have to remember too is a loose a soft loose dough it's not bad you're gonna get a soft puffy delicious bread out of it so don't be tempted if you think it's just too loose to add any flour to this really and truly so I'm going to try to get all this out here and I'm just going to put it I've got olive oil the bottom of my Bowl here okay I'll scrape all this out [Applause] now I know people are going to be asking me Missouri do I have to make this recipe in a full moon love pan No you don't I'm using the Pullman loaf pan to get the kind of sandwich looking bread it makes such a pretty loaf it's just pretty but no you could do two of your regular bread pans a lot of pans so I'm just going to take it and I'm just gonna oh it feels so good that dog feels really good and I'm just going to kind of form it in a disc I'm not even going to mess with it much because it has been kneading like I said for six minutes there's the last and then before that I had needed it four minutes so I got a little bit off on the top so on Monday someone get me some plastic wrap my hands are kind of oily wipe them off just a little bit now I'm going to cover this off plastic wrap and what I'll do is put it in a warm kind of warm place with no drafts in it and I'm just gonna let this sit and I'm gonna let it double it could take anywhere from an hour to an hour and a half just depends and then we'll talk about what we're going to do from that point on and you might be surprised this is a dial that you're gonna be able to make the day ahead and then bake it the next day so I'm just going to stick it here in my oven the oven's another one and I'm just sticking it back there and yes that door needs to be oiled I'm just gonna let it sit we'll be back after it doubles and we'll talk about what we're going to do after that okay I want to talk just a little bit just just some side notes about making bread making this bread and I mean I always talk about how you know your liquids and your your flowering stuff are going to differ because of your climate and stuff and it's that's just what it is um I've had people comment saying Laura you're so right one day to the next is going to be different about how much flour or how much water or how much milk so there is truth to that it says for accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it and that's so true I don't think y'all seen me weigh my flower and I I have done that and I guess I need to start doing that and y'all watch me do it and I know some of y'all do it especially in other countries y'all why you're you're dry ingredients instead of measuring it out in a cup and and you do you get a more accurate uh white there and it says uh the milk must be warm not hot about 110 if the milk so hotties or kill the yeast and similarly if the milk is too cold it will not activate the yeast now there's a lot of people that that have not made bread that are new to this so this is just stuff that's uh that they need to know it says though instant dry yeast has a long shelf life it can get ruined I always check the the expiration date on the yeast if I'm sure come on the yeast with water milk sugar honey all butter from the recipe and let it stand for five minutes if it gets Foamy the yeast is good if if it does you know if it doesn't you need to buy some fresh some fresh yeast and I have bought yeast a story that wasn't any good either I didn't have a pretty good uh expiration date on it so I don't you know but I keep my my dry yeast uh in the refrigerator you can keep it in the freezer I know some people say that that kills it too but I've never had any trouble keeping the refrigerator you just don't want it to draw any moisture dampness so it it might be better to put it in the freezer and I also keep some just out in my settlers cabinet I don't you know at room temperature I've not I've never had a whole lot of trouble with these gone bad I guess because I use it a lot um it says keep salt away from the yeast because it can kill the yeast combine it with the flour and then add it to the yeast mixture and that's combine your salt with a flour and then come combine it with your your yeast mixture that way your sauce is not directly in contact with your yeast and kills your yeast it says the soft loose well hydrated dough is not necessarily it's necessarily A Bad Thing it often will give you a soft puffy bread so don't be tempted to add more flour that's mentioned in the recipe knitting the dough is key to making good bread while kneading by hand can be so therapeutic and it is I've got one of the First videos I ever put out if y'all have not seen it you got to go way back in there it's me making a huge batch and I think if I could be wrong it was either 10 or 20 pounds of flour because I was putting it all up in the in the freezer and that video was more therapeutic for people watching me do it and it was from a toad than it was even the bread recipe it's just it it is very therapeutic excuse me y'all I got tick on my throat today okay kneading is a key for making good bread while kneading by hand can be therapeutic using a stand mixer is easier and quicker especially for a brioche leave the dough at room temperature to rise until double in volume why not recommended when in haste you can place it in a warm but not hot oven and this will expedite the rise bread does not have to be time consuming you can leave the dough in the fridge to rise for a few hours even overnight while you go about doing your chores you can let's say a slow rise will give you more flavor and that's what we're fixing to do with this bread that's why I told you when we come back we're going to talk about what we're going to be doing with the bread dough I'm going to let it rise here for probably an hour an hour and a half it just depends on how long it takes for it to rise double and then from there I'm sticking it right into the refrigerator and then tomorrow we'll make our bread um you don't have to do that but you're going to have a lot more flavorful bread especially at being a brioche it's just that fermentation it's also going to take on being in the refrigerator for six to eight hours in my case it's going to be in there longer than that because I've got to go to work but it's going to be a good bread I can't wait to get it baked it says bread does not have to be time consuming you can lay the dough in the fridge like I said to to uh to rise a few hours also preacher a preheat your oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much and I think that's people get in a haste too uh you know it says 350. put it in there but let that heat up get to the temperature is supposed to be and just give it just a couple of minutes just to reach that right that right oven temp and then put your bread in there so that's just some fun facts for people that don't bake very much bread and I've people have been asking me for more um bread machine recipes and I'm going to be doing that too because I tell you especially this summer I use my bread machine all the time to make my bread and I really like my bread machine board okay guys an hour and a half and you see how how my bread has risen layering that bow now what am I going to do this is going to straighten the refrigerator and it's going to do its firm in it and it's still just keep getting better and better and better and then when I get in from work we're going to bake our bread so my dog has been in the refrigerator since yesterday afternoon and it's been in there and I've been at work all day when it when I got it out of course I had the plastic wrap on it I punched it down now this is a really cold dough y'all so it has firmed up it's cold you can smell how it's fermented you know been in the refrigerator for that many hours so what I'm going to do now is I'm going to just put me just a little bit of my bread flour out here not very much you don't want too much and we're going to bring our dough out and it's still cold and it's it's a lot firmer than it was when you put it in the refrigerator this is my Pullman loaf pan it's a 13 by four by four and uh like I told you earlier there's different sizes and I will put those sizes down in the recipe for those sizes down in the information box below the video where all my information recipes always are so what I'm going to do though is I've got some unsalted butter right here that's already at room temp y'all I know I've got all kinds of colors going on here I just got in from work and I wanted to get my dough started because I want to get it baked tonight and uh I still got my whoops I'm sorry about that I still got my scrubs on from work and it's got Looney Tunes on them the kids just love my scrubs and of course I got my my fall apron on so I just got everything going on but I'm just going to take some butter and I'm gonna butter My Pan if you would rather spray it good with something that's just fine I choose to butter mine you can use olive oil now there will be another long proofing time with this that's why I wanted to come in and get this done but I'm telling y'all it's it's just so worth it and you know that's part of being frugal is you know doing this stuff yourself oh I could go to to Walmart to the bakery section or Kroger or something that has some really delicious brioche bread they really do and buy it but I'd had to get in my truck I'd have to waste the gas driving all the way to the store and then spend the money on the bread plus the fact that if I go in that's Mr Brown that is a security alarm and there's different ones and what he's doing is he's driving by on his tractor I might have to turn it off but anyways I got that buttered real good what was I talking about oh and then if you go in the store you're going to end up buying other stuff so you're going to spending money that you don't need to so this is just a part of yeah you know making bread is a process some breads are so much easier in brioche is a little bit of processed but it's so delicious [Music] y'all I'm going to turn that alarm off [Music] I think he's doing that on purpose he's gonna think that's funny but I think I've got it turned off y'all there's uh there's several different uh security alarms and they're set up in different places and each one has a different sound so that's what you were hearing so I had turned it off he's after bush hogging and he's probably going around circles but anyways we've got our dough here I've Got My Pan buttered and um I like to heat my oven up just it's just like a hundred I don't know right now it's at 95 degrees and it's going to just stay right there and uh that's what I'm going to put this in so it'll prove proof and within probably an hour and a half two hours it's going to be where I want it I'm not going to need this very much just gonna need a little bit and I don't want to use very much flour here on my board either but you know we started out with such a soft um wet sticky dough and of course it's been in the my refrigerator for several several hours but is took on a fermentation it's got uh all that butter in it it's just going to be so good and yes a brioche is just a little bit more time consuming but you know what anything worth doing and anything worth having is worth doing right that's why I look at it okay we got all kinds of noises going on here tonight now the clock's going off all right it's 15 is 6 15. okay that's a pretty pretty though so what I'm going to do is I'm gonna bring y'all over here closer and I'm going to show you how we're going to roll this up and uh put in our Pullman pan okay our dog you want to either roll it out or you can stretch it but what I want is I want to stretch it to the same try to get as close to the width 13 inches of My Pan and then I'm going to take it and I'm going to roll it to the middle then I'm just going to take the side of my hand and just kind of press that down or take your fingers press it down just like that and then I'm going to take it and I'm going to roll it one more time to the very end then I'm going to take it and I'm going to take the ends and I'm going to fold them in and then I'm gonna start painting and I'm fixing to start rolling and what it'll do is I'll get it stretched back out I'm going to bring that all the way to the middle pinch that in now there's I know people do it differently so now what we're going to do is I'm just going to start rolling thank you and I've got just enough flour on my board still to keep it from sticking but not to where it'll have too much flour on it so what I'm going to do is I'm going to pinch these seams right here in the middle just painting it's getting kind of sticky so I'm going to put just a little bit more flour on my board and then I'll start rolling it foreign try to pinch it and tuck it under thank you not too much flour but just enough to keep it [Music] from sticking to your board and my dough is already I can fill it it's starting to loosen up again it's not as cold and firm as it was and like I said I've got a warm place to put it because it's going to need to prove so I'm going to put in here then I'm going to tuck the ends under and then I'll press it down is what I'll do okay our dough is looking good and we'll stick it in here plop it down there just kind of Tuck the ends in just a little bit and then I'm going to start pressing it like I said different people have different ways it's just how I do it I want to get it in there and what it's going to do is going to rise of course so if it's not just right up against the edge that's okay because when it rises again it's going to fill all that up now what I'm going to do is I'm going to get my plastic wrap okay we've got our plastic wrap over the top now this is going to go in a very warm place and it's going to be rising and it's going to be rising anywhere from an hour and a half to two hours and what I want is I don't want it I want to watch it because I don't want it up to the top I want it just below the top and then what I'll do is I will butter the top of my lid and I'll put my lid on it and then our oven will have been warmed good preheated and we'll bake it this size loaf will take anywhere from 45 to 50 minutes and it's just going to depend but we'll see how long it takes so I'm going to put this in my warm place like I said I heated my oven earlier turned it off I didn't heat it very hot and uh in fact it was I just heated it to warm some some ovens have that my oven here my older oven you just I can turn it down pretty low my propane oven back here and I can get it down there about 9 500 Degrees and then I turned it off I even opened the crack the door just a little bit and because I just I don't I just want it enough to where it's just going to be warm in there it's going to love it and it's going to rise and do its thing and then we're going to come back and we're going to bake this thing and we're gonna taste it and I can tell you right now I'm I'm getting excited so let's get this thing Rising so we can bake it and get this show on the road okay you know the saying do as I say don't do as I do uh I got sidetracked remember me telling y'all don't let this rise above the Hedge and they it needed to be down here below the edge okay we're going to deal with this this is this is this is the day in the life of Mr Miss Brown we always get sidetracked but we're gonna we're gonna do this my lid I buttered it really good and uh we're gonna put it on here we're gonna do it it's gonna smash it but uh I don't know what to tell you see if I can get it on there can I do this Mr Brown I'm starting to wonder okay okay y'all don't do this make sure it don't rise like this now I've got my oven preheating the 350. and I'm going to cook this with the cover on it talk about a good dough now this and ferment in that refrigerator on now I'm telling it smells so good I'm almost there I don't think you're gonna get a shot I'm almost there it's pushing it I know it foreign okay hopefully this is gonna work right after me letting that rise too high but what this is going to do is it's going to keep its it'll keep it down and keep the shape and I'm going to leave the lid on it I'm gonna put it in my preheated oven 350 oven and I'm going to let this cook for 30 minutes with the lid on and then we come back we're gonna hope that this lid comes off and then we'll stick it back in there and finish cooking it and it's gonna it's gonna Brown that top get golden brown and I'm ready but don't don't let it rise like that y'all do as I say not as I do okay I've let it cool off enough to get this lid off it's still pretty hot and it's still even as much as I let it rise it's still done a good job look at that beautiful golden brown took about 35 minutes that's all it took and we're gonna check it and we're gonna make sure it's done and I'll show you a couple different ways that you can tell if your Bread's done in the middle a lot of y'all know that cook a lot of bread know that you can uh just kind of tap it around the side if it sounds Hollow and stuff it's usually done in the middle I didn't even I just let it bike I didn't even take the lid off of it a lot of people I let it cook so long take the lid off and then you hear that I don't know if you can hear that but it's you can hear the hollowness but I'm gonna check it we're going to Temp it if it gets it to at least 180 degrees it's done in the middle but you still want your bread to set because it's continued to to steam and cook a little thank you but I am going to go ahead and put the lid back on I'm gonna let it sit here and let it cool down just a little bit more before we dump it out and leave that lid on there and that'll keep that bread moist okay it's been a while still a little bit warm but I think it's cool enough that we can dump it out and I can't wait to dump it out I hope it's this pretty all the way around as it is on the top I really thought it would take longer for it to bake but a good 35 minutes and it was done look how pretty that is n't that exciting it is to me it don't take much to excite me though I'll come see how pretty they're pretty low for bread if you hear people in the background that's Paul and the grandkids so there's a little bit of a lip on the edge where where it had risen too much you can see kind of on the top but the bottom looks good sounds Hollow just tap it and hear that hollowness in it but there is a little bit of a an edge on there but that's okay it'll be crunchy and be good it's going to be some beautiful bread now I want to slice this bread but I want to be careful about slicing it and I've got a a bread slicer um I'm going to show it to you that just makes life so much easier when you're slicing bread and I also have my good Rada bread knife that I absolutely love I think you can still get it on Amazon and this is what I use to cut my bread so I can get good even slices I got this many years ago from Amazon and I looked and they don't have this I didn't see it I couldn't find it they don't have this one anymore but they do have some and I did put it in my Amazon store but I'm gonna have to do something with that the edge of the top of that bread because my Bread's not coming all the way to the end of my bread slicer so we're either going to have to trim that edge a little bit get that crust off there or just kind of bend it up one of the other because if I don't I'm not going to get a good even slice because the end of my loaf needs to go to the end of this fit pretty square with it now we're just going to slice oh that just last real easy the crust and once you get to the middle it's so soft and I'm just going to cut a couple pieces you see the stain coming out of it is still pretty hot and you see the texture of that bread pretty pretty bread and you remember I told you you didn't have to ferment it overnight in the refrigerator like I did you can go ahead and cook it just as soon as it comes to its second Rise this has got a little bit of fermentation to it a little bit like sourdough brioche a rich beautiful bread so me and Mr Brown gonna get us some butter and we're gonna taste this bread I'm gonna cover it up with just a tea towel before I wrap it up because I want it cooled down completely before I wrap it up but I still want to keep that steam around that bread to keep that bread good and tender and soft do you think Mr Brown might want a piece of this warm bread I'm kind of thinking he probably does even as light as it is I know I am [Music] okay everybody I hope y'all have enjoyed this video I might even make some croutons out of it and they were wonderful thank you for watching come back and see us if you haven't subscribed subscribe like us ring that Bell we love y'all so much we'll see on a couple days

Channel: Whippoorwill Holler

Views: 101,139

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Id: 8hFwUyX1s6w

Length: 49min 0sec (2940 seconds)

Published: Sun Oct 16 2022