French Brioche Bread
Directions
- 1Prepare the yeast mixture: In a bowl, combine 100ml milk, 25g sugar, 5g instant yeast, and 4 tbsp bread flour. Whisk until smooth, cover, and let it sit for 30 minutes or refrigerate overnight.
- 2Prepare the yeast mixture: In a bowl, combine 100ml milk, 25g sugar, 5g instant yeast, and 4 tbsp bread flour. Whisk until smooth, cover, and let it sit for 30 minutes or refrigerate overnight.
- 3Prepare the yeast mixture: In a bowl, combine 100ml milk, 25g sugar, 5g instant yeast, and 4 tbsp bread flour. Whisk until smooth, cover, and let it sit for 30 minutes or refrigerate overnight.
- 4Mix the dry ingredients: In a stand mixer bowl, sift together the remaining bread flour (325g), 50g sugar, and ½ tsp salt.
- 5Mix the dry ingredients: In a stand mixer bowl, sift together the remaining bread flour (325g), 50g sugar, and ½ tsp salt.
- 6Mix the dry ingredients: In a stand mixer bowl, sift together the remaining bread flour (325g), 50g sugar, and ½ tsp salt.
- 7Prepare the eggs: Whisk 3 eggs in a bowl.
- 8Prepare the eggs: Whisk 3 eggs in a bowl.
- 9Prepare the eggs: Whisk 3 eggs in a bowl.
- 10Check the yeast mixture: After 30 minutes, the yeast mixture should be bubbly.
- 11Check the yeast mixture: After 30 minutes, the yeast mixture should be bubbly.
- 12Check the yeast mixture: After 30 minutes, the yeast mixture should be bubbly.
- 13Knead the dough: In a stand mixer, combine the yeast mixture and dry ingredients. Knead on low speed, gradually adding the whisked eggs, for 7-8 minutes. If kneading by hand, flour the surface lightly.
- 14Knead the dough: In a stand mixer, combine the yeast mixture and dry ingredients. Knead on low speed, gradually adding the whisked eggs, for 7-8 minutes. If kneading by hand, flour the surface lightly.
- 15Knead the dough: In a stand mixer, combine the yeast mixture and dry ingredients. Knead on low speed, gradually adding the whisked eggs, for 7-8 minutes. If kneading by hand, flour the surface lightly.
- 16Add the butter: Gradually add the softened butter (120g), one piece at a time, to the dough while the mixer is running. Once incorporated, increase speed to medium and knead for another 10-15 minutes until the dough is smooth, elastic, and slightly shiny.
- 17Add the butter: Gradually add the softened butter (120g), one piece at a time, to the dough while the mixer is running. Once incorporated, increase speed to medium and knead for another 10-15 minutes until the dough is smooth, elastic, and slightly shiny.
- 18Add the butter: Gradually add the softened butter (120g), one piece at a time, to the dough while the mixer is running. Once incorporated, increase speed to medium and knead for another 10-15 minutes until the dough is smooth, elastic, and slightly shiny.
- 19First rise: Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for about an hour until doubled in size.
- 20First rise: Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for about an hour until doubled in size.
- 21First rise: Transfer the dough to a lightly greased bowl, cover, and let it rise in a warm place for about an hour until doubled in size.
- 22Shape the dough: Punch down the risen dough to release air bubbles. Divide into six equal portions, shape into balls, and place them in a greased bread pan. Cover and let proof for 45 minutes to 1 hour.
- 23Shape the dough: Punch down the risen dough to release air bubbles. Divide into six equal portions, shape into balls, and place them in a greased bread pan. Cover and let proof for 45 minutes to 1 hour.
- 24Shape the dough: Punch down the risen dough to release air bubbles. Divide into six equal portions, shape into balls, and place them in a greased bread pan. Cover and let proof for 45 minutes to 1 hour.
- 25Make the egg wash: Whisk together 1 egg and a little milk.
- 26Make the egg wash: Whisk together 1 egg and a little milk.
- 27Make the egg wash: Whisk together 1 egg and a little milk.
- 28Bake: Preheat the oven to 170°C (340°F). Brush the proofed dough with the egg wash and bake for 30-35 minutes until golden brown.
- 29Bake: Preheat the oven to 170°C (340°F). Brush the proofed dough with the egg wash and bake for 30-35 minutes until golden brown.
- 30Bake: Preheat the oven to 170°C (340°F). Brush the proofed dough with the egg wash and bake for 30-35 minutes until golden brown.
Ingredients
- 375 grams bread flour
- 375 grams bread flour
- 375 grams bread flour
- 75 grams sugar
- 75 grams sugar
- 75 grams sugar
- 5 grams instant dry yeast
- 5 grams instant dry yeast
- 5 grams instant dry yeast
- 100 ml milk
- 100 ml milk
- 100 ml milk
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 0.5 teaspoon salt
- 3 medium-sized eggs
- 3 medium-sized eggs
- 3 medium-sized eggs
- 120 grams unsalted butter
- 120 grams unsalted butter
- 120 grams unsalted butter
Equipment
bowlwhiskstand mixerpastry brushbread pankitchen scale