How To make Easy Brioche Loaf
1/2 cup milk
1 envelope (2 teaspoons) active dry yeast
2 1/4 cups unbleached, all-purpose flour, -- divided
6 tablespoons unsalted butter
3 tablespoons sugar
1/2 teaspoon salt
2 large eggs
Butter a loaf pan and cut a piece of parchment or wax paper to fit the inside bottom of the pan. Butter the paper. About 40 to 45 minutes after placing the dough in the pan to rise, preheat the oven to 350 degrees, setting a rack in the middle level.
In a small saucepan over low heat, warm the milk until it is just warm, about 110 degrees. Remove from heat and pour into a small bowl. Whisk in the yeast, then stir 1 cup of the flour into the yeast and milk mixture. Cover the bowl with plastic wrap and set aside at room temperature while preparing other ingredients. It may begin to rise slightly before you add it to the other ingredients.
Cut the butter into 6 or 8 pieces and combine with sugar and salt in the work bowl of a food processor, fitted with the metal blade. Pulse at one-second intervals until the mixture is soft and smooth, scraping the inside of the bowl several times to ensure even mixing. Add the eggs, one at a time, and process until smooth. If the mixture appears curdled, continue to process for about 1 minute longer, until it looks smoother. (It may remain somewhat curdled in appearance.) Add the remaining 1 1/4 cups flour, then the milk-yeast-flour mixture, scraping it from the bowl with a rubber spatula. Pulse at one-second intervals until the ingredients form a soft, smooth dough. Then process continuously for fifteen seconds.
Remove work bowl from base and remove blade. Scrape dough onto a generously floured work surface and fold it over on itself several times to make it more elastic. Press the dough into a rough rectangle, about 9 by 5 inches. Fold each side about 1 inch in toward the center and press firmly to seal. Then starting at the top of the rectangle, fold the dough to the middle. Fold the bottom of the dough up past the seam and pinch to seal. Place the dough in the prepared pan, seam side down. Press the top of the dough firmly with the palm of your hand to flatten it and fill the pan evenly. Cover with a piece of buttered plastic wrap or a towel and allow to rise until it is about one inch above the rim of the pan.
Using the corner of a razor blade or the tip of a sharp knife held at a 30 degree angle to the top of the loaf, cut a slash down the middle of the top beginning and ending about one inch from the ends of the loaf.
Bake the loaf for about 40 minutes, until it is well risen and a deep golden color. Place the pan on a rack to cool 5 minutes. Then invert the loaf to the rack and turn it on its side to cool
Variation: Cinnamon Raisin Brioche Loaf
In step 4, sprinkle dough with cinnamon and about 1/2 cup raisins, then roll up and place in pan.
How To make Easy Brioche Loaf's Videos
Brioche Bread By Hand
“The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight...
[Breadmaking is] one of those almost hypnotic businesses, like a dance from some ancient ceremony. It leaves you filled with one of the world's sweetest smells... there is no chiropractic treatment, no Yoga exercise, no hour of
meditation in a music-throbbing chapel. that will leave you emptier of bad thoughts than this homely ceremony of making bread.”
― M.F.K. Fisher, The Art of Eating
Ingredients
250g all-purpose flour (1½ cup + 1 tbsp.)
5g active dry yeast (1¾ tsp.)
15g room temperature milk (1 tbsp.)
35g sugar (3 tbsp.)
5g fine sea salt (1 tsp.)
3 large eggs
125g unsalted butter softened at room temperature (1 stick plus 1 tbsp.)
For egg wash
1 large egg
A splash of water
Pinch of salt
- Add the egg, splash of water and pinch of salt in a small bowl and whisk till everything is mixed. Let it rest for a few minutes then apply to the bread!
Notes:
- The amount of time you proof your dough for the first time and second time depends on the temperature where you let it rest. If it's a warm area, it should double in size in 2 to 2.5 hours. If it's a colder area, it may take a bit longer. Instead of relying only on time, just make sure it's doubled in size!
- You want your milk to be around body temperature (around 100 degrees Fahrenheit).
- If the yeast does not thicken the milk, then that means it probably isn't active anymore! If that's the case, try to buy some new yeast.
EASY HOMEMADE BRIOCHE BUNS | HOW TO MAKE BRIOCHE BREAD
In this video, I show you an easy recipe for homemade brioche buns. These buns are a perfect way to take your burgers and sandwiches to a whole new level with minimal extra time and effort!
VIEW THE FULL RECIPE ON MY WEBSITE
DOWNLOAD MY FREE SOURDOUGH QUICK START GUIDE
Includes everything you need to know to bake your first loaf of sourdough bread!
???? WANT TO MASTER SOURDOUGH? CHECK OUT MY SOURDOUGH MADE SIMPLE COURSE!
CHECK OUT MY MERCH
CHECK ME OUT ON INSTAGRAM
VISIT MY WEBSITE
CHECK OUT MY OTHER CHANNEL (Stock Market Focused)
EQUIPMENT USED IN THIS VIDEO
Kitchenaid Ultra Power Plus 4.5 Qt Stand Mixer:
Cambro CamSquare Container:
Flexible Bench Scraper:
Nordic Ware Baking Tray:
VIDEO EQUIPMENT USED
Camera (Canon 90D DSLR):
Lens (Canon EF-S 24mm f/2.8 STM):
Lens (Canon EF-S 40mm f/2.8 STM):
Lens (Canon EF-S 35mm f/2.8 Macro IS STM):
Lens (Canon EF 100mm f/2.8L IS USM Macro Lens):
Boom Mic (Rode VideoMic Pro+):
USB Mic (Blue Yeti Pro):
Lights (Neewer 700W Softbox Lighting Kit):
Intro Music by Prod. Riddiman
This page contains affiliate links. If you purchase a product through one of them, I will receive a commission (at no additional cost to you). I only ever endorse products that I have personally used and benefited from. Thank you for your support!
How to make Fluffy Brioche Bread
This brioche bread recipe is so fluffy it practically melts in your mouth. Serve it warm or toasted with salted butter and honey on top!
__________⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ ___________
???????????????????? INGREDIENTS ????????????????????????
* 1 1/4 cup(296 ml) warm milk 110 degrees Fahrenheit
* 1 cup (200g) granulated sugar divided
* 2 tsp (7g) dry active yeast
* 7 1/4 cups (870g) bread flour spooned and leveled off with a knife
* 1/2 tsp(3g) salt
* 6 eggs (+1 egg for egg wash)
* 1 tsp (4.93ml) vanilla extract
* 1 cup (227g)unsalted butter softened
For the ???? FULL RECIPE ???? visit my blog HERE:
TOOLS USED IN THIS VIDEO
➖Bosch mixer-
➖Large Measuring Cup-
➖Small whisk-
➖King Arthur Bread Flour-
OUR FAVORITE KITCHEN TOOLS
➖Measuring cups-
➖Measuring spoons-
➖Mini prep bowls-
➖kitchen aid mixer-
➖Bosch mixer-
➖Spatulas-
➖zester-
➖Nonstick pan-
➖Cast Iron Pan-
????????????????????INSTRUCTIONS ????????????????????????
1. In a glass bowl or large measuring cup, combine milk, 1/4 cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.
2. Place 7 1/4 cup bread flour, 1/2 teaspoon salt, and 3/4 cup granulated sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl.
3. Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.
4. Using the hook attachment, beat the dough until it begins to come together.
5. Cut the 1 cup of unsalted softened butter into slices and add it to the dough. Continue kneading the dough at high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn't coming together well enough after 15 minutes, add an additional 1/4 cup flour.
6. Remove the brioche dough from the mixer and shape it into a ball. Place it into a bowl greased with oil. Then cover with a cheesecloth or plastic wrap and leave in a warm place for 1 hour or until it doubles or triples in size.
7. Once the dough has proofed, divide it into two equal pieces. These two halves will make two loaves of bread.
8. Starting with one of the two dough halves, divide that half into three equal balls. Roll those three balls into long strands.
9. Begin crossing over the three strands in a braid-like fashion. Once you get the end, pinch the dough to seal the braid. Repeat these steps with the other dough halve. (If you don't want to do a braid, just place the 3 dough balls on the loaf pan.)
10. Butter a loaf pan with unsalted butter and place the braided dough into the pan. Cover with a cheesecloth or plastic wrap and let it proof in a warm place for 1 hour or until it doubles in size.
11. Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water). Bake at 350 degrees Fahrenheit for 35-40 minutes until golden brown.
Here are some more Brioche Recipes:
-Brioche Buns-
-Brioche Donuts-
-Brioche Dinner Rolls-
-Brioche Hot Cross Buns-
More Pastries and Sweets Here:
-Homemade Almond Croissants-
-Zeppole Donuts-
-Almond Flour Chocolate Chip Cookies-
-Chantilly Cake-
????????????????????????????????????⤵️????????????
SHOP SIMPLY HOME COOK'S AMAZON AFFILIATE STORE HERE:
⏱ Time Stamps ⏱
Intro- 0:00
The Yeast Mixture- 0:28
The Brioche Dough Ingredients- 0:55
Mixing the Dough-1:36
First Proof- 2:18
Dividing the Dough- 3:05
Rolling the dough- 3:31
Braiding the Dough- 3:41
Second Proof- 3:56
The Eggwash- 4:07
Baking Your Brioche Bread- 4:24
Conclusion- 4:45
????WEBSITE:
????INSTAGRAM:
????FACEBOOK:
❤️PINTEREST:
This recipe contains affiliate links.
#brioche #bread #simplyhomecooked
Easy Perfect Brioche Loaf at Home
A combination of rich flavor and light texture; that’s a perfectly baked brioche for you. Learn this essential recipe with Chef Martin in today’s video!
--------------------------
Ingredients:
Sponge
1 cup all-purpose flour (125g)
3 tsp instant yeast (10g)
1/2 cup fresh milk (125g)
Dough
3 cups all-purpose flour (375g)
1/2 cup sugar (95g)
2 tsp salt (11g)
5 pc large eggs
1 cup unsalted butter (225g), softened
Egg Wash
1 pc egg
2 tbsp water
A combination of rich flavor and light texture; that’s a perfectly baked brioche for you. Learn this essential recipe with Chef Martin in today’s video!
--------------------------
We are looking for collaborators, content producers, brands, and anyone who has a story to tell. Email us at hello@thefatkidinside.com
The Fat Kid Inside Studios
Erwan Heussaff - Founder
Kashka Gaddi - Content Producer
Eamonn Quizon - Cinematographer
Edel Cayetano - Story Producer
Julius Rivera - Videographer
Steven Sune - Editor
Lorraine Santos - Editor
Dana Blaze - Editor
Ivan Christian Cocjin - Editor
Trist Bagano - Content Manager
Chester Velasco - Production Assistant
Sofia Paderes - Graphic Designer
Roanne Salvacion - Accountant
Christiana Manuel - Graphic Artist
Social Media:
Martha Stewart Bakes Brioche Bread 4 Ways | Martha Bakes S2E3 Brioche
Brioche is light, airy and one of Martha's favorite breads. In this episode, she starts by making the brioche dough and then turns it into three wonderful brioche variations: brioche à tête, brioche loaf, and baba au rhum.
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart.
#marthastewart #brioche #bread #baking #recipes
0:00 Martha Stewart Makes Brioche 4 Ways
0:03 How to Make Brioche Dough
6:23 How to Make Brioche à tête
12:41 How to Make Mini Brioche à tête
12:50 How to Make Baba au Rhum
Full Recipes
Brioche à tête -
Brioche Loaves -
Mini Brioche à tête -
Baba au Rhum -
Subscribe for more Martha now!:
Want more Martha?
Twitter:
Facebook:
Pinterest:
Instagram:
Google Plus:
Martha's Official Blog:
The Martha Stewart channel offers inspiration and ideas for creative living. Use our trusted recipes and how-tos, and crafts, entertaining, and holiday projects to enrich your life.
Martha Stewart Bakes Brioche Bread 4 Ways | Martha Bakes S2E3 Brioche
Fluffy BRIOCHE Bread
How to make a rich, buttery and fluffy Brioche Bread.
Here's what you'll need
¼ cup fresh or evap milk (60ml)
4 large eggs (55g each)
1/3 cup sugar (65g)
1 tablespoon instant yeast (10g)
4 cups All purpose flour (500g) (1 cup + 3 cups)
1 tsp salt (5g)
¾ cup of butter (170g)
Eggwash: 1 egg yolk, 1 tbsp milk and a pinch of salt
A pinch of sea salt
I hope you will love this recipe darlings. Please let me know if you bake this, you can tag me in Instagram or Facebook @SavorEasy
Food for the soul:
Romans 15:5 May the God who gives endurance and encouragement give you the same attitude of mind toward each other that Christ Jesus had,
#SavorEasy #Brioche #BriocheBread #Bread #HowToMakeBrioche #Labrioche