My 16th experiment: the very poor man's Brioche

Now I'm moving towards richer breads. My previous improvisons have been so well received that I decide to take on a brioche of my own this time. I'm still very stingy with my use of butter. Oil is something I have not yet learnt to be generous with. This bread is called the very poor man's brioche because of how little butter goes into the dough.

Recipe: Brioche (make 6)

Ingredients:
- 1 cup unbleached flour
- 2 eggs
- 1 TB toasted sesame seeds
- 1/2 tp active dry yeast
- 2 TB honey
- 1/4 stick butter (about 1/8 cup)
- 3/4 tp salt
- 1-2 TB whole wheat flour

- 1/4 of a one-day pre-ferment of 2 cups unbleached flour, 1 tp active dry yeast, 1/2 tp salt and 3/4 cup+2TB warm water

- extra water

- save 1-2 TB of egg white for washing

Procedure:

1. Proof dry yeast in a little water. Mix eggs, sesame, flour, proofed yeast, salt, honey and melted butter. When the mixture is well-mixed, add in the flour and butter. Mix well to form a homogenous dough. Allow to rest in warmed oven for 1 hour or so.

2. Divide dough into small batches and place each in a grease pan with cups. Allow the dough to proof a little more. Brush a wash of egg white on top. 

3. Preheat oven to 450F. Then bake at 400F for about 15-20 minutes.

Results:
Initial rich dough:

Rich dough resting:

Rich dough's gluten strength after resting:

Brioche proofed and ready to bake:

Brioche baked (over baked and egg white gets burnt):

Brioche top look:

Brioche bottom look:

Brioche interior:

A bite of brioche, very lovely, almost like a rich cake:

Observations:

1. The oven spring of these brioches is impressive.

2. The brioches taste a bit more salty than usual. But the texture is the best that I've made so far. The eggs and butter make them taste really great.