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brioche made with creme fraiche

I have been wishing to bake breads.  Which is why having a couple brioche recipes in the wings is not a bad thing.  Having a bum shoulder is a bad thing.  It is slowing me way.... down.  I have been very bad about admitting how badly it is hurt which then my Beloved fusses at me about because it is not healing fast enough.  I just wish to say poo!  

This brioche was interesting because it looked so yummy and light.  One of those recipes wandering pinterest for a few days.  It uses creme fraiche instead of butter which makes so much sense.  I was very pleased with how they turned out, even though I kept running out of things!  And I had to translate from Italian.  Mine are actually almost all whole wheat because I ran out of all purpose flour.  These brioche are still very light.  I have been using them to make sandwiches for lunch.

brioche made with creme fraiche

sourdough starter

3/4 cup water

1 cup (120 grams) flour

2 eggs with enough milk to make 200 grams

8 ounces  creme fraiche (recipe called for 200 grams but I just used the whole package I had)

80 grams brown sugar

10 grams salt

380 grams flour plus a bit for shaping.  Whole wheat works well here.

The night before you wish to make the brioche, mix the sourdough starter, water, and 1 cup flour together in a large bowl.  Cover and let sit overnight.

The next day, take out a bit of starter for next time.

Mix in the eggs, milk, creme fraiche, salt, and sugar.  Add the flour.  

The dough should be very soft but I kneaded it with a bit of extra flour until smooth.  Let rise until double.  That should be about an hour and a half but my house is very cold.  It was the next day.

Butter a 9 x 13 inch pan.  Dredge golf ball size or a bit larger balls of dough in sugar (you can skip this step, I just like the taste).  Place in the pan with space between.  Cover and let rise until puffy.

Bake at 350 degrees Fahrenheit for 30 to 35 minutes or until golden.

Sprinkle with a bit of powdered sugar for a slightly sweet treat.  

 I have a chocolate filled brioche I wish to try.  This is the dough I am going to use.  

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