Brioche Bread

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 2

Nutritional value per serving:

Calories 175, total fat 14 G., saturated fats G., proteins 3 G., carbohydrates 9 G., fiber G., cholesterol mg, sodium mg, sugar G.

This rich, buttery bread is a perfect addition to any large gathering. If you have any leftover brioche, you can use it to make sweet croutons, for example. It also keeps well in the freezer, wrapped in foil.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2.5 tsp dry active yeast
1/3 cup milk (heated to 38 - 43 °C)
6 large eggs
3.75 cups all-purpose flour (plus extra for kneading)
1/3 cup granulated sugar
1 teaspoon coarse salt
250 g butter (room temperature)
1 egg for greasing

Ingredient Substitution Suggestions

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Recipes with similar ingredients: yeast dough, brioche bun, premium flour, eggs, milk

Cooking the dish according to the recipe:

In the bowl of a stand mixer, combine the yeast with the warm milk and let it sit for a few minutes. Using the paddle attachment, stir in 1 cup of flour and 1 egg.
Remove the bowl from the mixer and sprinkle the surface of the dough with 1 cup of flour. Cover with plastic wrap. Let it rest in a warm place for 25-40 minutes, or until the surface of the flour begins to crack.

Lightly beat the remaining 5 eggs.
Using the dough hook attachment on a stand mixer, combine the sugar, salt, beaten eggs, and 1.75 cups of the remaining flour. Start on low speed, then increase to medium after a minute or two. Continue mixing for about 15 minutes, or until the dough begins to wrap around the hook. Add more flour a few teaspoons at a time if needed to loosen the dough from the sides of the bowl. The dough should be shiny and slightly sticky.
Reduce mixer speed to low and add the butter 2 or 3 tablespoons at a time. Once fully incorporated, increase speed to medium and mix for another 3-4 minutes, adding a little more flour as needed to loosen the dough from the sides of the bowl. The mixture should be smooth and slightly shiny.
Transfer the dough to a lightly floured surface, knead it by hand a few times, and form a ball. Place it in a large bowl greased with vegetable oil. Turn the dough to coat it with oil.
Cover the bowl tightly with cling film and place in a warm place until the dough rises until doubled in size (about 2 hours).

Place a sheet of parchment paper on a large baking sheet and generously dust it with flour. Spread the dough out over the surface and dust it with flour. Then cover with a sheet of parchment and a towel. Refrigerate for at least 6 hours or overnight.
Grease two large rectangular loaf pans (approximately 23 cm x 13 cm x 8 cm). Pour the chilled dough into these two large pans. Cover with a towel and let rise in a warm place for 1-2 hours, or until the dough rises 2.5-5 cm above the rim of the pans.
Preheat oven to 190°C.

Beat 1 egg and 2 teaspoons of water. Carefully brush the loaves with the resulting egg wash.

Bake for 30-35 minutes, or until golden brown and hollow when tapped. The internal temperature should reach 185-190°F (85-88°C).
Cool on a wire rack for about 45 minutes before serving.

Store brioche tightly wrapped at room temperature for 2 days.

To freeze, wrap the still warm or cooled loaf tightly in foil and store in the freezer for 4-6 weeks.

To reheat, bake in the oven at 325°F (163°C) until the top is crispy (about 15 minutes for a loaf). Or wrap a few slices in foil and heat until warm (about 5 minutes)..