Platinum Instant Sourdough Semolina Brioche
This is a delicious, soft buttery pan loaf that is great sliced as a decadent sandwich bread (hello PB and J!) or shaped into amazingly tender dinner rolls. Semolina, a variation of durum wheat flour, adds a delightful nuttiness and texture to this French staple.
Yield: 1 loaf (2½ pounds)
- 3 ⅓ cups bread flour, plus 1-2 cups for kneading
- ¾ cup semolina
- 2 teaspoons sea salt
- ⅓ cup sugar
- 2 packets Platinum Instant Sourdough Yeast
- 2 large eggs, room temp
- ⅓ cup plus 2 Tbsp warm water
- ⅓ cup plus 2 Tbsp warm milk
- 2 sticks (1 cup) unsalted butter, room temp
- Step 1: In the bowl of a stand mixer, combine the warm water and milk. Add the remaining ingredients except butter and mix with a wooden spoon until fully hydrated and shaggy. Put the bowl on the mixer with the dough hook attachment and mix on low speed for 1 minute. With the mixer running, add the soft butter in small chunks, letting each chunk emulsify into the dough before adding the next. Once all the butter has been added, stop the mixer and scrape down the sides of the bowl. Continue mixing on low/medium speed for 4 minutes.
- Step 2: Turn the dough out onto a floured work surface. Knead by hand, adding additional flour if
- necessary until the dough is smooth, about 3 minutes. The dough should be tacky and slightly
- sticky but still relatively easy to handle.
- Step 3: Round the dough into a ball and place into a greased bowl. Cover with plastic and a towel and rise in a warm spot until nearly doubled, about 1 hour.
- Step 4: Turn the risen dough onto a floured work surface and gently de-gass, pressing down evenly to redistribute the bubbles and deflate any large bubbles that may have formed. Press the dough into a rectangle about 1-inch short of the length of your loaf pan. Roll the rectangle up, jelly-roll style, tucking it gently with each roll to create tension in the skin of the loaf. When you reach the end, pinch the seam and place the loaf, seam-down, into a greased loaf pan. Cover the top loosley with greased plastic and a towel and let rise in a warm spot until nearly doubled, about 1-2 hours. Preheat your oven to 350˚F.
- Step 5: When the loaf is fully proofed, very gently brush egg wash over the entire top of the loaf. (egg wash is one egg, one yolk and 2 Tablespoons of milk whisked together) Take a very sharp
- knife and make a shallow cut down the middle of the loaf, then immediately place the loaf into
- your preheated oven. Bake for 1 hour, until the internal temperature of the loaf measures 200˚F
- with an instant read thermometer. Remove the loaf from the oven and immediately turn it out
- onto a wire rack for cooling. (Cool the loaf right-side up to avoid a crosshatch imprint on the top
- of the loaf).
- Recipe in partnership with Chef Ryan Scott.