Delicious brioche bread
Originating from France, this classic bread is renowned for its rich and tender crumb, thanks to the copious amounts of butter and eggs that go into its preparation. Brioche is a true labor of love, requiring a bit of patience and precision, but the heavenly results are well worth the effort.
Picture this: a golden-brown, slightly sweet crust that gives way to a soft, airy interior with a hint of butter in every bite. Whether you're a seasoned baker or a novice in the kitchen, this step-by-step Howdo will lead you through the art of making this indulgent treat. Perfect for brunch, a special breakfast, or as the star of your next gathering, homemade brioche is sure to impress and satisfy even the most discerning palates!
Get ready to elevate your baking skills and treat yourself to the irresistible aroma of freshly baked brioche wafting through your kitchen. Let's embark on this culinary journey together and create a loaf of brioche that will have everyone asking for seconds! Happy baking!
Step 1
Ingredients
This recipe will be split into two different parts:
The preferment, and the main dough.
We will start by preparing our preferment, once the preferment has risen well, we will then add it with the rest of our ingredients for the main dough.
| Preferment | |
| Warm milk | 180ml |
| Flour | 120g |
| Caster sugar | 1 tablespoon |
| Instant dry yeast | 2 1/4 teaspoon |
| Main dough | |
| Whole eggs | 6 pcs |
| Caster sugar | 5 tablespoon |
| Salt | 2 1/2 teaspoon |
| Flour | 600g |
| Unsalted butter | 283g |
| Preferment | All |
Step 2
Warm the milk for preferment
Place the milk into saucepan and gently warm it up.
Be careful that the milk should not be too hot otherwise it will kill the yeast when you mix them together later.
Step 3
Weighing the rest of the ingredients for preferment
In a separate bowl, weigh out your dry yeast, caster sugar and flour.
Step 4
Add the warm milk
Mix the dry ingredients together with the warm milk until well incorporated.
Cover with a lid and set aside for a good 45 minutes.
Step 5
After 45 minutes...
Notice the preferment will almost triple in size and smell yeasty.
The dry yeast has been activated and is ready to do hard work for us to rise the dough :)
Step 6
Making the main dough
Add everything but the butter into a mixing bowl.
Start mixing at medium speed.
Step 7
Check the dough's consistency
The dough should become stretchy and not sticking to the side of mixing bowl.
If the dough has reached this consistency, stop the mixing process.
Step 8
Soften the butter
Soften the butter in microwave (do not melt the butter).
The butter should be malleable and soft to the touch.
Step 9
Incorporating the butter
Add the butter into the dough and continue mixing.
Step 10
Mix until the dough is stretchy again
Check the dough periodically, until the dough has regain its stretchability.
Be careful not to overmix the dough.
Step 11
Divide
With the help of a weighing scale, divide the dough into three equal portion.
Step 12
Shaping
Roll the three doughs into long oblong shape and place them in such manner.
Step 13
Braiding of the dough
Tie the dough according to the illustration showed above.
This is also known as a classic French braiding technique in breadmaking.
Step 14
Braiding the dough
Tie the dough according to the illustration showed above.
Step 15
Place the dough into a baking tin
The tin should be sufficiently oiled and floured before you place the dough inside to prevent the dough from sticking to the side of the pan.
Cover the surface of the dough with a plastic film and let the dough proof in room temperature for another 45 minutes.
During this time, preheat the oven to 190 degree Celsius.
Step 16
Before baking...
After 45 minutes, the dough should have doubled-tripled in size once again and should smell fantastic at this point!
Step 17
Egg washing the dough
Prepare an egg wash with a whole egg, some salt and some milk.
Gently brush the egg wash over the top of the dough.
Step 18
Baking the dough!
Place the bread into the preheated oven and bake for 35 minutes.
Step 19
Cooling down the bread
Once the bread is done, remove from the oven and let it rest for 5 minutes.
After that, transfer the bread out of the tin and let it cool on a wire rack for 1-2 hours.
Step 20
Slice, and enjoy!
This brioche smells amazing, slice up the bread and enjoy it with your favorite spread, fillings or even just eaten by its own!
Store in a dry, cool place and this brioche bread can last for about 3 days.
If the bread has gone stale, it can be made into a very delicious French Toast too!
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