Acorn Brioche Bread

Acorns are harvested in the fall, and are a nutrient rich additive to any baked good. Because acorn flour dosnt produce gluten (what makes breads spongy and light) you have to add in small amounts substituted for regular flour until the desired consistency you are looking for. For example: 10% acorn flour, and 90% regular AP flour. For breads it is less because you need produce more gluten, for cookies it may be up to 50% because you are producing less gluten. You can start low, and increase the amount to what is palatable for you. It’s ok to play with your food and have fun!

Ingredients

• ½ cup warm milk
• 2 ½ tsp active dry yeast (about 9 g)
• 2 tsp honey
• 5 large eggs (You can also use 4 large eggs)
• 1 yolk (yolk from a large egg. Use 2 egg yolks if using 4 large eggs.)
• 2 tsp vanilla
• 5 tbsp granulated white sugar (5 tbsp)
• 17.6 oz AP flour (3 cups + 2 tbsp, measured by spoon and level method)
• Plus 1 cup of acorn flour
• 1 ½ tsp sea salt (fine grind)
• 8.8 oz unsalted butter (very soft, roughly divided into four portions; 1 cup + 2 tbsp)

Instructions

1. Combine the milk, yeast, and honey in a bowl and let sit until frothy.
2. Add eggs and mix thoroughly.
3. Add vanilla and sugar and mix thoroughly.
4. Add flour and knead for 10 minutes.
5. Add butter and knead into dough in 4 different intervals.
6. Let dough rise in a warm place for 1 hour and 30 minutes.
7. Separate dough into loaf pans.
8. Let rise again for another hour.
9. Bake at 325°F for 23 minutes.