Brioche (Part 1)

Bread is something that most people would be familiar with. We all put things on top of it and then start eating it. I was however not as familiar with the way that bread is made. I have certainly used flour, eggs and butter before, but it was mostly used for roux and emulsions. Never have I used yeast in any of my creations. This may thus very well be the first time in a long time that I created bread. 

The book states that you have to create a dough that is a mixture of puff pastry and brioche. I am aware of how to create puff pastry because I have done it myself many times. Brioche pastry is something I, however never have done before. 

Most who come along with the Zilte cookbook may see that the recipe for brioche bread is at the tail end of the book, but it is necessary to have this bread for the third course of the book. We are thus beginning with the end. 

The first thing you have to do is roll out the butter. After rolling it out with my rolling pin this is the result: 

I then kneaded a dough consisting of flour, eggs, yeast, butter, salt and sugar into this: 

After waiting a day I put butter inside the dough like this: 

I then did the same thing you do to make puff pastry, meaning that froze, turned everything by a quarter and then rolled out everything with my rolling pin. After a while I cut sheets of the dough and rolled them up, which you can see there: 

I finally turned them sideways, waited for a day and then put the bread into the oven. After painting it with hazelnut butter the end result ended up looking like this. 

I suspect I did something wrong somewhere, but I wouldn't know where. 

After someone threw out the food I decided that I would buy something instead.