I would say brioche bread is a treat bread and not your every day and it is the bread of French origin. It is fluffy, buttery, rich, and very delicious. We love brioche bread and if possible we would eat it every single day but it is not possible….lol. I mean the bread is that good. Tell me what not to love about it!
This bread has the same process except that you need to refrigerate it for some hours and if possible overnight. After you/ve mixed the dough you need to allow it to rise by placing it in a warm place after the first rise, use your fist to punch the dough down then refrigerate for at least 3 hours, and if possible leave it overnight. The full process is below.
You might want to try;
- 4 Cups Bread flour or all-purpose flour (plus more for dusting)
- 6 eggs (room temperature)
- 1 cup unsalted butter (room temperature)
- 2 ¼ Teaspoons active dry yeast (1 Packet)
- ½ Cup Warm water
- ¼-1/2 cup granulated sugar (adjust to your taste)
- 1 teaspoons salt
- Egg wash (egg and a tablespoon of water whisked together)
Make sure the butter and eggs are at room temperature. In a mixer bowl proof the yeast by adding the warm water, yeast, and about a teaspoon of sugar. Set aside to form up it takes about 5-10 minutes.
Hook the paddle attachment to the mixer and mix the yeast, add the eggs one at a time allowing each egg to incorporate before adding the next until you’re done with the eggs.
In a bowl, whisk flour, salt, sugar and add about half of the flour to the egg mixture on low speed until it’s incorporated.
Add about half of the butter and mix, increase the mixer speed to about medium speed and incorporate the butter.
Add the remaining flour mixture and continue to mix after the flour has been incorporated, add the remaining butter mixture. Scrape the side of the bowl if needed.
Knead the dough until it’s smooth and elastic, you can switch the paddle to the hook attachment and knead for about 10-15 minutes. You’ll notice the dough is a little bit sticky but it will be smooth and elastic.
Grease the sides of the bowl with oil/butter and rub some on the dough. Cover with a clean towel and keep in a warm place to double up about one hour.
After the dough has been doubled, deflate by punching down the dough to deflate. Cover again with plastic wrap and place in a refrigerator for at least three hours or more if possible, overnight.
Grease the baking pan with oil/butter and set it aside. Bring the dough out and shape into your desired shapes, you can form rolls, you can divide the dough into two and make 2 loaves if you would like to braid the dough. Divide the dough into two then you can roll the dough out using a rolling pin is recommended then divide into three then roll each dough into a rope then attach the three ends then alternate divided strands of dough to form a braided dough. Cover the dough with a clean towel and keep it in a warm place again to rise or doubled t takes about one hour.
When it’s almost about the time to bake preheat the oven to 350 degrees F for about 15 minutes. When it’s time to bake after the dough has doubled, brush with egg wash (whisk an egg/egg white with water). Bake for 30 minutes or until golden brown and the middle is fully baked. I brushed the bread with syrup If you desire to brush the brioche bread with water and sugar syrup (boil water and small sugar until the sugar dissolves). Set the bread aside to cool down for about 10 minutes. Remove and allow to cool down or serve warm.
Serve and enjoy with your favorite condiment. In the picture, the brioche was served with grape jam and cinnamon butter.
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