How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Savory Sage And Thyme Brioche Loaves?

You need 12 ingredients. The key ingredients include: 1/2 cup warm chicken stock (about 110u00b0F), 3 1/2 teaspoon active dry yeast, 3 tablespoons honey, divided, 2 1/4 cups (about 9 5/8 oz.) all-purpose flour, and more.

Is Savory Sage And Thyme Brioche Loaves suitable as meat & poultry?

Yes, Savory Sage And Thyme Brioche Loaves falls under the Meat & Poultry category and is a great choice for this type of meal.

How do I store leftover Savory Sage And Thyme Brioche Loaves?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Sage And Thyme Brioche Loaves Recipe

Name: Savory Sage And Thyme Brioche Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup warm chicken stock (about 110u00b0F); 3 1/2 teaspoon active dry yeast; 3 tablespoons honey, divided; 2 1/4 cups (about 9 5/8 oz.) all-purpose flour; 2 1/4 cups (about 9 5/8 oz.) bread flour; 2 tablespoons finely chopped fresh thyme; 2 tablespoons finely chopped fresh sage; 2 teaspoons table salt; 2 teaspoons black pepper; 6 large eggs; 1 plus 6 Tbsp duck fat, softened; 1 cup hot water

1

Whisk together stock, yeast, and 1 tablespoon of the honey in the bowl of a heavy-duty electric stand mixer fitted with dough hook. Let stand 5 minutes. Add all-purpose flour, bread flour, thyme, sage, salt, pepper, 5 of the eggs, and remaining 2 Tbsp. honey. Beat on low speed until just combined, 2 to 3 minutes, stopping to scrape bowl as necessary. Continue to beat on low speed until dough is well combined but still very tacky, 3 to 4 minutes. With mixer running on low speed, add duck fat, 2 tablespoons at a time, beating just until blended after each addition. Stop mixer occasionally to scrape down bowl. Increase speed to medium, and beat until dough is elastic and soft, 15 more minutes. Increase speed to medium-high, and beat until dough has formed a ball and comes away from bowl cleanly, about 1 more minute. Place dough in a large bowl coated with cooking spray. Loosely cover with plastic wrap, and let rise in a warm place (80u00b0F to 85u00b0F), free from drafts, until doubled in size, 1 1/2 to 2 hours.

2

Coat 2 (9- x 5-inch) loaf pans with cooking spray. Very gently divide dough in half, and pat each into a 9-inch square on a lightly floured surface, being carefully not to pop too many bubbles. Gently fold each square into thirds (like a letter). Lightly press seam to seal. Place each folded dough square, seam side down, in a prepared baking pan. Loosely cover with plastic wrap, and chill 6 hours or overnight. Remove from refrigerator, and let stand at room temperature until dough is soft and cresting above edges, about 1 hour.

3

Preheat oven to 350u00b0F with 1 rack in upper third and 1 rack in lower third of oven. Place an ovenproof skillet on bottom rack. (Do not remove skillet while oven preheats.)

4

Whisk remaining 1 egg. Gently brush loaves with whisked egg. Add hot water to preheated skillet on bottom oven rack. Place loaf pans on rack above skillet. Bake loaves until tops are golden brown and a thermometer inserted in thickest portion registers 190u00b0F, 35 to 45 minutes. (Cover loosely with aluminum foil to prevent excess browning, if necessary.) Cool in pans on a wire racks 30 minutes. Remove from pans, and cool completely, 30 to 45 minutes. Cut each loaf into 10 slices.

Savory Sage And Thyme Brioche Loaves

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