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.
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The BEST Brioche Bun Recipe
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How to make Super SOFT and FLUFFY Brioche Buns. The BEST Homemade Brioche Buns!
How to make super soft and fluffy brioche buns at home. This super easy and simple recipe can help you to make the best brioche hamburger buns at home. These brioche burger buns are super fluffy and buttery. They are super light and can stay soft for days.
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Ingredients:
330g bread flour
150g milk (lukewarm)
30g sugar
5g yeast
1 large egg (room temperature)
½ tsp salt
70g unsalted butter
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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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The Fluffiest Brioche Bread Recipe By June | Delish
Delish test kitchen manager, June, is showing you how to make golden, light and puffy brioche bread.
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I don't buy bread anymore! Super fluffy and soft brioche bread recipe! No mixer
I don't buy bread anymore! Super fluffy and soft brioche bread recipe! No mixer
???? Recipe (Ingredients)-----------------------------
2 Eggs
85g (7 tbsp) Sugar
6g (1/2 tbsp) Yeast
270ml (1.1 cup) Milk
500g (3.2 cup) Bread flour/wheat flour
6g (1 tsp) Salt
90g (6 tbsp) Unsalted butter
Mold size (450g) : 20.8x11.8x11cm
160°C (320°F) bake for about 30-35 minutes
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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.