This is a thoroughly delicate, tender and buttery brioche from Bernard Clayton, Jr. His book, "The Breads of France" is full of good, practical information and despite it being a 1978 publication it is worth chasing down. I have had this book for a while and have prepared a couple of recipes from it but not yet the brioche. I then noticed that the Bread Baking Babes were baking this brioche for November and decided to join in the fun.

This bread is supposed to be hand kneaded but today Sydney has had the second hottest November day since records started. It was 41 degrees indoors and I was too hot to contemplate beating, punching and pulling a dough for 8 minutes. So I pulled out my trusted mixer.

I used a panettone lining as I don't use often use canned food. I put a collar around the panettone lining prior to baking and this is the result. Thank you Bread Baking Babes for suggesting such a great brioche, and thank you, Monique for hosting it!

Brioche Mousseline, recipe adapted from "The Breads of France" by Bernard Clayton, Jr.

Ingredients for starter:

Dry yeast: 1 package or 7 grams

Warm water: 1/2 cup

Plain flour: 1 cup, approximately

Ingredients for dough:

Plain flour: 4 cups, approximately

Eggs: 6 at room temperature

Warm water: 4 tablespoons

Sugar: 3 tablespoons

Salt: 1.5 teaspoons

Unsalted butter: 340 grams

Baking pans:

I used panettone liners with additional wax paper but Clayton suggests using two half kilo (1 pound) cans or a combination of other size cans. If using cans, cut 2 strips of heavy brown paper 8 inches wide and long enough to encircle cans which will act as collars after dough is partially risen. You can also use small fluted brioche pans for any leftover dough.

Preparation for starter (10 mins / 2 hours):

In a small bowl, dissolve yeast in water and put aside for a few minutes until creamy. Stir in flour to make a shaggy dough and knead for 3 minutes by hand. Cover with pllastic film and leave at room temperature for 2 hours.

Preparation for dough (15 mins):

In a large bowl, measure 2 cups of flour and make a well in bottom to receive 4 eggs. Break in one at a time, stirring with wooden spoon to pull flour in from the sides. Add 2 tablespoons water, the sugar and salt, and blend to make a thick batter.

On a length of wax paper, knead butter with dough scraper or spatula to make it soft and pliable. Blend butter into the batter. Add the remaining 2 eggs and 2 tablespoons of water and beat into the thick batter.

Stir the rest of the flour into the batter, 1/2 cup at a time until dough is a soft ball that can be worked with the hands. Lift from the bowl.

Kneading (12 minutes):

Place dough plus starter in mixer bowl and using the kneading attachtment knead for 12 minutes on medium speed. Dough will be sticky but you can use a little extra flour to help (not too much, though, brioche dough is always tacky).

First rising (3 hours):

Place the dough in a buttered bowl, cover with plastic film and leave a troom temperature until dough has more than doubled.

Refrigeration (2  hours or overnight):

Allow at least 2 hours in the fridge. An overnight chill will require a longer second rising.

Shaping (15 minutes):

Butter cans and fill them with the dough to 2/3 their capacity. Any remaning dough can be placed in brioche or small bread moulds.

Second rising (varies from 1 to 2 hours):

Cover cans with wax paper and leave at room temperature until dough rises to edge. The time will vary depending on how long the dough has been refrigerated.

Baking (180 degrees Celcius, 1 hour):

Preheat oven 20 minutes before baking.

Tie paper collar on each can with string. Dough will rise 4 to 5 inches above rim of cans.

A tall pan may require you to use the bottom shelf of your oven. Turn cans around midway through baking in order to ensure even cooking.

Brioche is done when crust is deep brown, you can use a skewer to test for doneness. A clean skewer after insertion through brioche indicates bread is done.

Untie and remove collars and leave bread to cool for 10 minutes after which you can remove brioche from the cans by using mitts and slowly working it back and forth to twist out.

Cool on a rack and turn on its side to slice. Brioche will keep well in freezer for up to 6 weeks.