Brioche Bread Recipe | Episode 490

11:47

 SERVES: MAKES 1
PREP TIME: 40 M
COOK TIME: 40 M
TOTAL TIME: 1 H 20 M












Ingredients
  • 100 ml milk, lukewarm
  • 7g active dry yeast
  • 50g granulated sugar
  • 1 tsp vanilla extract
  • 450g all-purpose flour
  • 4 eggs
  • 1,5 tsp salt
  • 150g unsalted butter, softened
To brush the top
  • 1 egg, beaten + 1 tbsp milk
Method

1. Stir together the milk, yeast, sugar, vanilla ,flour, eggs and salt. Knead until well combined. Add the butter and knead until a smooth ball of dough begins to form. Knead the dough for 5 to 10 minutes. Transfer the dough to the oiled bowl and cover with plastic wrap. Let it rise for 2-3 hours.

2. Oil your hands lightly, knead the dough for about 1 minute. Cover with plastic wrap and chill in refrigerator for at least 8 hours, or up to 24 hours.

3. Grease and dust a loaf pan with flour.

4. Turn the dough out onto a lightly floured surface. Deflate the dough by flattening it lightly. Measure the weight of the dough, divide dough into 8 equal balls. If You use a small loaf pan, make smaller balls. You can make a braided loaf and bake in another loaf pan. I used an 24 cm loaf pan and 20 cm loaf pan for the braided loaf.

5. Carefully flip the dough over, and using a cupped palm, roll the dough portion on your work surface until you have a smooth dough ball. Repeat with the other dough portions to get 8 smooth dough balls.

6. Place the dough balls in the loaf pan, 4 balls on one side of the pan and the other 4 balls on the other side of the pan.

7. Cover the pan with dough and let it rise for about 2 hours. 

8. Preheat the oven to 180 C / 350 F. Place a baking pan with water on the bottom of the oven.

9. Mix the egg and milk. Brush the top of the loaf with the eggs wash and bake in preheated oven for 20 minutes. After the 20 minutes, remove the pan with water from the bottom and reduce the heat of the oven to 170 C/ 340 F. Bake for 20 minutes more.

10. Remove from the oven and allow to cool before removing from the pan for about 10 minutes. Carefully flip the bread loaf out of the pan, onto a cooling rack. Let it cool completely. Store in an air-tight container.














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