Olive Oil Brioche Bread

Venture into the sun-kissed landscapes of southern France with a brioche that captures the essence of its Mediterranean origins. This olive oil brioche, a radiant departure from its butter-laden counterpart, carries a robust and earthy flavor, emblematic of the land from which it hails. Infused with the delicate fragrance of orange blossom water, a nod to tradition, this brioche embodies a culinary journey through time and culture.

INGREDIENTS:

BRIOCHE:

• Poolish: 400 grams
• Leaven: 300 grams
• Bread Flour: 1,000 grams (1 kilogram)
• Salt: 25 grams
• Active Dry Yeast: 15 grams
• Large Eggs: 500 grams
• Whole Milk: 240 grams
• Honey: 160 grams
• Orange Blossom Water: 50 grams
• Extra-virgin Olive Oil: 450 grams

EGG WASH:

• 2 large egg yolks
• 1 teaspoon heavy cream

PREPARATIONS:

1. Prepare the poolish and leaven following the instructions in the Brioche recipe (pages 144 to 149).
2. Attach the dough hook to a stand mixer. Combine flour, salt, and yeast in the mixing bowl.
3. Add eggs, milk, leaven, poolish, honey, and orange blossom water to the mixing bowl. Mix on low speed until combined, stopping to scrape down the sides of the bowl.
4. Let the dough rest in the bowl for 15 to 20 minutes.
5. Mix the dough on medium to high speed until it releases from the sides of the bowl, indicating sufficient development.
6. Gradually add olive oil while mixing on medium speed until the dough is silky smooth and homogenous.
7. Transfer the dough to a bowl and allow 2-hour bulk fermentation, giving the dough turns during the first and second hours.
8. For deferred shaping, freeze the dough after the bulk fermentation, then refrigerate overnight.
9. Coat brioche molds with butter just before shaping.
10. Divide the dough into equal pieces and shape each into a loaf.
11. Place shaped dough in molds and let rise for 1 1/2 to 2 hours in a warm, draft-free environment.
12. Preheat the oven to 450°F.
13. Create the egg wash by stirring egg yolks and cream together in a small bowl.
14. Brush the top of each loaf with the egg wash.
15. Bake until loaves are golden brown, approximately 35 to 40 minutes.
16. Unmold and let cool on a wire rack.

YIELD:

• Makes 4 to 6 brioche loaves

SPECIAL INSTRUCTIONS:

• Brioche molds must be coated with butter to prevent sticking.

TIPS:

• Use strong-flavored extra-virgin olive oil to bring out the desired assertiveness in flavor.
• Freeze the unused dough for up to a week.

In the heart of the enchanting landscapes of southern France lies a brioche that tells the tale of centuries-old traditions and the vibrant flavors of the Mediterranean. This olive oil brioche, born from a land where butter is succeeded by the warmth of olive oil, carries an undeniable character that speaks of its origins. Infused with the delicate essence of orange blossom water, a timeless tradition, this brioche unfurls as a culinary masterpiece, a bridge connecting past and present.

The soul of this brioche rests in the choice of olive oil, a flavorful determinant that lends its notes to the dough. The variety you select determines the intensity of flavor—opt for a robust extra-virgin oil to savor its richness. Yet, its embrace of olive oil does not distance it entirely from its butter-infused kin; rather, it stands as a worthy substitute in recipes that echo the delicate touch of brioche.

This brioche dough is forgiving, accommodating your schedule with its versatility. Whether baked on the same day or allowed to rest in the refrigerator, it yields a symphony of flavors and textures that endure even after a stint in the freezer.

As you shape the dough into loaves, the essence of the Mediterranean is in your hands. The molds await, and as you allow the dough to rise, its transformation is a testament to the mastery you have achieved. Brushed with an egg wash, these loaves enter the oven, and as they bake to golden perfection, the aroma of olive oil and orange blossoms fills the air.

With each bite, the culmination of your efforts becomes apparent—a brioche that transcends the boundaries of time and place. As you relish the distinctive flavor and tender crumb, remember that you are partaking in a culinary legacy, a tradition that speaks of craftsmanship and passion.

In essence, this olive oil brioche is a journey through history and taste, an invitation to savor the rich tapestry of southern France. Let its flavors whisk you away, and with each slice, you honor the age-old traditions that continue to grace our tables.