MAKING BRIOCHE BY HAND RECIPES

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BEST BRIOCHE BREAD RECIPE - HOW TO MAKE BRIOCHE BREAD



Best Brioche Bread Recipe - How To Make Brioche Bread image

Brioche Bread from Delish.com is as buttery as can be!

Provided by June Xie

Categories     nut-free    vegetarian    brunch    feed a crowd    picnic    Sunday lunch    baking    breakfast    brunch    side dish

Total Time 4 hours 30 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 12 servings

Number Of Ingredients 11

1 c.

all-purpose flour (128 g.)

1

(0.25-oz.) packet or 2 1/4 tsp. active dry yeast (7 g.)

1/2 c.

milk, lukewarm (120 g.)

6

large eggs, room temperature (320 g.)

3 c.

all-purpose flour (384 g.)

1/2 c.

granulated sugar (105 g.)

2 tsp.

kosher salt (12 g.)

1 c.

(2 sticks) butter, softened, plus more for pans (227 g.)

1

large egg

1 tbsp.

water

Kosher or sea salt, for sprinkling

Steps:

  • Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes.  Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size. To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes. To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. Flatten again and tightly roll into a log starting with the short end. Repeat with all pieces.  Grease 8”-x-5” loaf pans with butter. Place 6 pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap. Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt.  Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 30 minutes. Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

BRIOCHE RECIPE | BBC GOOD FOOD



Brioche recipe | BBC Good Food image

Make homemade brioche and enjoy with jam or butter for breakfast. It takes a little effort, but the results of this sweet, soft bread are well worth it

Provided by Liberty Mendez

Categories     Breakfast, Brunch

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Cook Time 35 minutes

Yield 8

Number Of Ingredients 7

450g strong white flour
2 tsp fine sea salt
50g caster sugar
7g dried active yeast
100ml whole milk
4 eggs at room temperature, beaten, plus 1 for egg wash
190g salted butter , cubed and softened

Steps:

  • Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
  • Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
  • Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
  • Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
  • Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
  • Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.

Nutrition Facts : Calories 460 calories, FatContent 23 grams fat, SaturatedFatContent 14 grams saturated fat, CarbohydrateContent 49 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 2 grams fiber, ProteinContent 12 grams protein, SodiumContent 1.8 milligram of sodium

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