"short dough" news and stories

I have posted about brioche before, but I've found a new recipe for the most tender and delicious bread you'll ever eat. It is more than worth your time. The recipe is the one the 2005 US Bread Team used in the 2005 Bread World Cup (I got a copy because I'm a member of the Bread Bakers Guild of America). They used this dough as a base for a strawberry danish-like confection, but I chose it because I needed a nice loaf to put on the brunch buffet at work.

This brioche is a little different from others I've come across, in that it uses a short dough along with the butter to keep the gluten nice and undeveloped. While the short dough does make the flour content a little higher, it also ups the butter ratio. The sugar content is raised as well, but is still only about 8% from the dough.

This design is easy to do, just divide your dough into four pieces, roll each one into a ball, and place them in the loaf pan. As the dough rises, it smooshes together and bakes up just as you see in the picture above. Check out the gallery below for some more images. The recipe is after the jump.