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This brioche bread recipe is so fluffy it practically melts in your mouth. Serve it warm or toasted with salted butter and honey on top!
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????? INGREDIENTS ??????
* 1 1/4 cup(296 ml) warm milk 110 degrees Fahrenheit
* 1 cup (200g) granulated sugar divided
* 2 tsp (7g) dry active yeast
* 7 1/4 cups (870g) bread flour spooned and leveled off with a knife
* 1/2 tsp(3g) salt
* 6 eggs (+1 egg for egg wash)
* 1 tsp (4.93ml) vanilla extract
* 1 cup (227g)unsalted butter softened
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TOOLS USED IN THIS VIDEO
➖Bosch mixer-
➖Large Measuring Cup-
➖Small whisk-
➖King Arthur Bread Flour-
OUR FAVORITE KITCHEN TOOLS
➖Measuring cups-
➖Measuring spoons-
➖Mini prep bowls-
➖kitchen aid mixer-
➖Bosch mixer-
➖Spatulas-
➖zester-
➖Nonstick pan-
➖Cast Iron Pan-
?????INSTRUCTIONS ??????
1. In a glass bowl or large measuring cup, combine milk, 1/4 cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.
2. Place 7 1/4 cup bread flour, 1/2 teaspoon salt, and 3/4 cup granulated sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl.
3. Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.
4. Using the hook attachment, beat the dough until it begins to come together.
5. Cut the 1 cup of unsalted softened butter into slices and add it to the dough. Continue kneading the dough at high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn’t coming together well enough after 15 minutes, add an additional 1/4 cup flour.
6. Remove the brioche dough from the mixer and shape it into a ball. Place it into a bowl greased with oil. Then cover with a cheesecloth or plastic wrap and leave in a warm place for 1 hour or until it doubles or triples in size.
7. Once the dough has proofed, divide it into two equal pieces. These two halves will make two loaves of bread.
8. Starting with one of the two dough halves, divide that half into three equal balls. Roll those three balls into long strands.
9. Begin crossing over the three strands in a braid-like fashion. Once you get the end, pinch the dough to seal the braid. Repeat these steps with the other dough halve. (If you don’t want to do a braid, just place the 3 dough balls on the loaf pan.)
10. Butter a loaf pan with unsalted butter and place the braided dough into the pan. Cover with a cheesecloth or plastic wrap and let it proof in a warm place for 1 hour or until it doubles in size.
11. Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water). Bake at 350 degrees Fahrenheit for 35-40 minutes until golden brown.
Here are some more Brioche Recipes:
-Brioche Buns-
-Brioche Donuts-
-Brioche Dinner Rolls-
-Brioche Hot Cross Buns-
More Pastries and Sweets Here:
-Homemade Almond Croissants-
-Zeppole Donuts-
-Almond Flour Chocolate Chip Cookies-
-Chantilly Cake-
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⏱ Time Stamps ⏱
Intro- 0:00
The Yeast Mixture- 0:28
The Brioche Dough Ingredients- 0:55
Mixing the Dough-1:36
First Proof- 2:18
Dividing the Dough- 3:05
Rolling the dough- 3:31
Braiding the Dough- 3:41
Second Proof- 3:56
The Eggwash- 4:07
Baking Your Brioche Bread- 4:24
Conclusion- 4:45
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#brioche #bread #simplyhomecooked
