Homemade Brioche Bread
prep time:
3 HRS
cook time:
30 MINS
total time:
3 HRS 30 MINS
Homemade
Brioche Bread is soft, buttery, and melts in your mouth. The best part is
you can braid it in any forms you desire.
Ingredients
Starter:
·
1/3 cup whole milk warm
·
2 1/4 teaspoons active dry yeast or a 17 grams packet
·
1 large egg room temperature
·
2 cups all-purpose flour unbleached
Brioche
Dough:
·
1/2 cup granulated sugar
·
1 teaspoon salt
·
4 large eggs lightly beaten and at room temperature
·
1 1/2 cups all-purpose flour unbleached
·
4 ounces unsalted butter room temperature
Egg
Wash:
·
1 egg
·
2 tablespoons milk
Instructions
Starter:
1. In
a large mixing bowl, add milk, egg, one cup of flour, and yeast. Stir to
combine using a wooden spoon. Sprinkle on top the remaining one cup of flour.
2. Cover
and let the mixture sit in a warm place for about 30 minutes. The dough should
rise and create cracks on the flour coating.
Brioche Dough:
1. Attach
the bowl to a stand mixer fitted with the hook attachment. Add the sugar, salt,
eggs and 1 cup of flour. Mix on low for about 5 minutes and add the remaining
1/2 cup of flour. Also, this dough takes longer than most to develop, increase
the mixer speed to medium and let the dough knead for up to 15 to 20 minutes in
a stand mixer.
2. Work
the butter with your hands, it should be smooth and soft, but not melted. With
the mixer on medium, add the butter little by little and mix until well
combined.
3. Next,
place the dough in a oiled bowl and cover the bowl with a towel, or plastic
wrap. Let rest and rise for about 1-2 hours. Poke the dough to deflate. After,
refrigerate the dough for several hours, or even overnight. This will slow the
fermentation and chill the butter, making the dough easier to shape.
4. Divide
the chilled dough into 3 equal bun like pieces. The buns will be braided
together to form the brioche. Or when ready to bake just, slice the dough into
2 equal parts.
5.
Divide each ball into 6 smaller balls. Place
the balls side-by-side in a greased 9x5 loaf pan, arrange into 3 short rows,
each with two balls of dough.
6. Then,
cover with a towel, and let it rise for 2.5 to 3 hours, until it looks very
puffy.
7. Place
the pan into a preheated 400°F oven. After 10 minutes, reduce the oven heat to
350°F, use an egg wash to brush the bread or some melted butter and bake for
about 30 to 35 minutes more.
8. Brioche
should be a deep brown when done, and internal temperature should read 190°F
using an instant-read thermometer.
9. Once
done, remove it from oven, and let it rest for about 10 minutes.
10. For
cinnamon lovers, we recommend topping the brioche bread with some cinnamon
sugar before baking.
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