Published : Friday, 07 Sep 2012, 3:03 PM EDT
GRAND RAPIDS, Mich. (WOOD) - Back to school means back to the routine of packing lunches and making lots of sandwiches. Whether it's P&J or French toast, the best both start with amazing bread. Rachael takes us inside the Spartan Culinary Classroom for a lesson in Brioche baking with Chef Amy Sherman. You can take classes there, too, on weekends September through the end of January. There's classes to learn how to make ethnic foods like Vietnamese and Italian and there are classes for kids and couples, too. Some have holiday themes and all of them are offer opportunities to get creative in the kitchen. Sign up is first come, first serve so call and reserve a spot today. And here's a recipe you can try at home right now!
3 1/4 cups all purpose flour (plus an additional 1/4 cup if needed)
1 tablespoon instant yeast
3 tablespoons sugar
1 teaspoon salt
3 large eggs, plus 1 egg for an egg wash
1/2 cup cold water
8 ounces (2 sticks) room temperature unsalted butter
In the bowl of an electric mixer, fitted with the paddle attachment, mix together the sugar, salt, 3 eggs and water. Add the flour and the yeast and mix on low speed until a ball of dough forms. Knead the dough until smooth and elastic, about 10 minutes. Cut the butter into small pieces. Add the butter, a few pieces at a time, to the dough, mixing well after each addition. Scrap down the sides of the bowl every so often. Keep adding butter until it's all gone, and keep kneading until all the butter is absorbed into the dough. Oil a large bowl and place the soft dough in the bowl. Cover with plastic wrap and place in the fridge to rise overnight.
The next day, remove the dough and place on a lightly floured surface. Roll out into an 8 inch square then roll the dough into a log. Place the dough in a parchment lined loaf pan. Let the dough rise at room temp until doubled in size. Preheat oven to 450 degrees. Beat the remaining egg with 1 tablespoon water and brush over the top. Place the loaf in the oven, and turn down to 350 degrees. Bake the loaf for about 50 minutes. Remove and let cool for 15 minutes, then remove from the pan.
Spartan Culinary Classroom