How To make Brioche Great Chefs
1 lb Flour, bread
1 1/2 oz Sugar
1/2 oz Yeast, fresh, active
1/2 oz Salt
5 lg Eggs
8 oz Butter, unsalted
In a bowl, mix the flour, sugar, yeast and salt. Blend well. Add eggs and continue mixing until dough is smooth. Add butter in 4 stages, working each piece into the dough before adding more. Continue mixing until dough is very elastic and clings to the spoon. Cover with plastic and chill for six hours. Unwrap the dough and cut it in half. Shape each half into a ball and then work into a loaf with the palm of the hand. Place each loaf into a clean loaf pan and let stand in a warm spot. When the dough has become slightly puffy, deflate with hands. Allow the dough to rise again, to the top of the pan. Bake in a preheated 350 F oven for about 45 minutes, until the dough pulls away from the sides of the pan and is golden brown. Turn loaves out of the pans and let them cool on a wire rack. (Only one loaf is used in this recipe.) Source: Great Chefs of San Francisco, Avon Books, 1984
Chef: Christian Iser, Fournou's Ovens, Stanford Court Hotel, : San Francisco, CA Pastry Chef: Jim Dodge
How To make Brioche Great Chefs's Videos
Brioche Bread Recipe and BIG NEWS!!!
Soft, rich, and buttery, you will be obsessed with this foolproof Brioche Bread recipe! Made with pantry staples, this sweet bread is so airy and will melt in your mouth. This fluffy bread is so easy to make and is perfect on its own or with some butter or jam.
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Apple & Caramel Brioche | Richard Bertinet | Gozney Dome
Gozney | Outdoor Pizza Ovens | Wood & Gas Fired Ovens.
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Caramelised Apple and Calvados Brioche by master of dough @richardbertinet. A festive sweet treat to share (or eat by yourself... we don’t judge).
Share your creations using #gozneykitchen #gozneydome #gozney #teamgozney
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The good old Brioche like at the French bakery (simple to make and hard to fail)
This tutorial will help you make a good old brioche like at the French bakery. it is easy but requires patience as the dough needs to rest for a long time. But when it's done Yum!
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INGREDIENTS:
250 grams plain all purpose flour
200 grams unsalted butter
25 grams sugar
Half a teaspoon of salt
3.5 gram dry instant yeast
3 medium size eggs''
To go further you can add some sultanas ( raisin de Corinth) in the dough or even chocolate nuggets for a chocolate brioche. you can also sprinkle rock sugar on top of the brioche before cooking.
You can also shape the brioche dough in whatever shape you like make individual brioche too everything is possible. have fun.
Cooking note: the amount of eggs can vary depending on the size. if you are using small eggs you may need to add more then 3 eggs. only add more eggs if the batter looks way to dry.
Resting time for the dough:
First rise: in a bowl covered at room temperature up to 2 hours or more (wait until the dough has doubled in volume)
Second rise: in a bowl covered in the fridge for 1 hour 15 minutes
Final rise: in the cake tin at room temperature for 30 minutes or more.
Cooking time: 25 minutes at 180 degrees Celsius /350 F (fan force on)
Cookware: a stand mixer with a dough hook
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How to make Laminated Brioche very light & crunchy with The French Baker TV Chef Julien
Laminated Brioche very light & crunchy with French TV Chef Julien from Saveurs Dartmouth U.K.
Ingredients : 500 grm Bread flour / 10 grm Salt /15 grm Yeast / 60 grm Sugar / 100 grm Dought fermented /75 grm Milk / 200 grm Eggs / 75 grm Butter / 250 grm Butter.
For more videos Please subscribe to this Channel & check Juliens Facebook Page
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Anna Olson Makes a Classic Brioche Loaf! | Baking Wisdom
Recipe below - follow along! Making brioche dough is virtually the same as making Soft Egg Dough (find the recipe in my book, Baking Wisdom!), but the brioche contains more eggs and butter - and is delicious!
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• Recipe Information •
Makes two 9 × 5-inch (2 L) loaves
Prep Time: 25 minutes, plus proofing and chilling
Cook Time: 45 minutes
• Ingredients •
4 cups (600 g) all-purpose flour
2 Tbsp (25 g) granulated sugar
1 (2¼ tsp/7 g) pkg instant dry yeast
1½ tsp fine salt
¾ cup (175 mL) 2% milk, warmed to 115°F (46°C)
5 large eggs, at room temperature
¾ cup (175 g) unsalted butter, diced, at room temperature
egg wash, for brushing
Sesame or poppy seeds, for sprinkling (optional)
The brioches will keep, well wrapped, on the counter for up to 2 days or frozen for up to 3 months.
• Directions •
1. Mix the dough. Stir the flour, sugar, yeast and salt together in the bowl of a stand mixer fitted with the hook attachment. Add the milk and eggs and blend on low speed until the ingredients are almost fully combined. With the motor running, add the butter in pieces. Increase the speed one level and knead for about 8 minutes, until the dough looks stretchy and elastic as it pulls from the side of the bowl to the hook.
Because of all the room-temperature butter, this dough is extremely soft when you mix it—more like a batter than a dough. Don’t be tempted to add extra flour. Once you chill the dough, the butter will set and the dough will be much easier to handle.
You can mix this dough by hand but you won’t be able to turn it out onto the counter to knead it—it is too soft. Instead, keep stirring the dough vigorously by hand using a large wooden spoon until it starts to feel stretchy and elastic, about 8 minutes.
2. Let the dough rise and then chill. Transfer the dough to an ungreased bowl and cover the bowl well. Let the dough sit for an hour and then chill for at least 8 hours, or overnight before using.
3. Shape the dough. Grease two 9 × 5-inch (2 L) loaf pans. Lightly dust a work surface with flour and divide the dough into 16 pieces. Using your palm, roll each piece of dough on the counter to form it into a ball. Place eight balls in a single layer in each loaf pan, cover with a tea towel and let rise at room temperature for 2 hours.
4. Preheat the oven to 350°F (180°C).
5. Bake the brioches. Brush the tops of the loaves with egg wash. Sprinkle them with sesame (or poppy) seeds, if using. Bake the loaves for about 45 minutes, until the tops are a rich golden brown. Let the loaves cool in the pans on a rack for only 10 minutes, then tip out onto the rack to cool completely.
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Fluffy Brioche Bread: The Best French Brioche Recipe | How To Cuisine
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In this video, learn how to make delicious and fluffy brioche bread!
This recipe has a rather special story. It dates from the time when chef Ludivine worked in a 2 Michelin star restaurant in France: Le Relais Bernard Loiseau. Over the years, this French brioche recipe has been improved many times in order to obtain this rich and fluffy brioche recipe.
Brioche dough has a reputation for being relatively sticky and difficult to knead by hand. Therefore, for homogeneous and 100% successful kneading, we recommend that you use a stand mixer.
For more information, check out our detailed article “The Best KitchenAid Mixers & Blenders”
We truly can’t wait for you and your family to try to make this fluffy brioche bread recipe!
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