BRIOCHE
A fresh brioche can be served with jelly or other preserves to accompany tea or coffee, or with pate or hors d'oeuvre. The tops of the small ones can easily be pulled away, giving space for a sweet or savory filling. Brioche dough can also be used for wrapping other ingredients such as beef for boeuf-en-croute, a salmon filling for a koulibiaca, or a spicy garlic sausage.
Provided by MC
Categories Bread Yeast Bread Recipes Egg
Time P1DT3h20m
Yield 16
Number Of Ingredients 9
Steps:
- In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.
- In a large bowl, stir together the flour sugar and salt. Make a well in center of the bowl and mix in the eggs and yeast mixture. Beat well until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes.
- Flatten the dough and spread it with one third of the butter. Knead this well. Repeat this twice to incorporate the remaining butter. Allow the dough to rest for a few minutes between additions of butter. This process may take 20 minutes or so. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
- Deflate the dough, cover with plastic wrap, and refrigerate 6 hours or overnight. It needs time to chill in order to become more workable.
- Turn the dough out onto a lightly floured surface. Divide the dough into two equal pieces, form into loaves and place into prepared pans. Cover with greased plastic wrap and let rise until doubled in volume, about 60 minutes.
- Preheat oven to 400 degrees F (200 degrees C). Lightly grease two 9x5-inch loaf pans (see Cook's Note to make rolls). Beat the egg yolk with 1 teaspoon of water to make a glaze.
- Brush the loaves or rolls with the egg wash. Bake in preheated oven until a deep golden brown. Start checking the loaves for doneness after 25 minutes, and rolls at 10 minutes. Let the loaves cool in the pans for 10 minutes before moving them to wire racks to cool completely.
Nutrition Facts : Calories 227.7 calories, Carbohydrate 22.1 g, Cholesterol 89.8 mg, Fat 13.3 g, Fiber 0.9 g, Protein 5 g, SaturatedFat 7.8 g, Sodium 246.1 mg, Sugar 1 g
BRIOCHE LOAF
I love this recipe and you are going to love it! It makes the softest, buttery brioche loaves in the entire world.
Provided by Abbi Heather
Time 2h45m
Yield 24
Number Of Ingredients 13
Steps:
- Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Set aside to activate the yeast, 5 to 10 minutes.
- Place 4 cups flour, 3/4 cup sugar, yeast mixture, warm milk, eggs, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until dough starts to come together. Mix in honey, then little pats of butter, along with remaining flour; knead until it comes together in a soft, tacky dough.
- Dump dough onto a floured work surface and cut into 2 even pieces. Form into balls and place in separate oiled bowls. Cover with plastic wrap and place somewhere warm until doubled in size, about 1 hour.
- Dump dough onto a work surface. Lightly punch down and knead for a few seconds. Form the balls into loaf shapes and place seam-side down in greased 8x4-inch loaf pans. Lightly cover the pans with a lint-free kitchen towel and let rise until dough comes to the top of the pans, about 45 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Mix egg and milk together to make an egg wash.
- Lightly brush the top of the risen loaves with egg wash and sprinkle with pearl sugar.
- Bake in the preheated oven until deep golden brown, about 25 minutes. Allow to cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.
Nutrition Facts : Calories 221.6 calories, Carbohydrate 30.2 g, Cholesterol 59.5 mg, Fat 9.1 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 5.3 g, Sodium 164.4 mg, Sugar 7.6 g
BRIOCHE
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
Time 1h15m
Number Of Ingredients 7
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, Fat 23 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 7 grams sugar, Fiber 2 grams fiber, Protein 12 grams protein, Sodium 1.8 milligram of sodium
BRIOCHE LOAF ( BREADMAKER 1 1/2 LB. LOAF)
This recipe is from Fleischmann's Yeast company. I love egg breads, especially for french toast and bread pudding.
Provided by Mercy
Categories Yeast Breads
Time 3h15m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Measure all ingredients into bread machine pan in the order suggested by manufacturer.
- Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.
- Remove bread from pan; cool on wire rack.
BRIOCHE LOAVES
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Yield Makes 2
Number Of Ingredients 10
Steps:
- Place lukewarm milk and yeast in a small bowl; stir to dissolve.
- Place flour, salt, and eggs in the bowl of an electric mixer fitted with the dough hook attachment; add yeast mixture and mix on low speed to combine and knead, about 5 minutes. Scrape down sides of bowl with a spatula; knead on medium speed until smooth and elastic, about 10 minutes.
- In a large bowl, mix together butter and sugar. Add a few small pieces of butter mixture to dough; with the mixer on low, add remaining butter mixture, a little bit at a time. When all the butter mixture has been added, increase speed and continue mixing until smooth, shiny, comes away from the sides of the bowl, and is elastic, 6 to 10 minutes.
- Butter a large bowl, transfer dough to prepared bowl, and cover with plastic wrap; let stand in a warm place until doubled in volume, about 2 hours.
- Lift dough from bowl and drop back into bowl to deflate; repeat process once or twice. Cover bowl and transfer to refrigerator to chill for at least 8 hours and up to overnight.
- Butter two loaf pans whose bases measure 8 1/2-by-4 1/2 inches on top and 7 1/2-by-3 1/2 inches at base. Divide dough into 2 equal pieces. Divide each piece into 8 equal pieces; form each piece into a ball. Place 8 balls of dough in each loaf pan, side by side.
- In a small bowl, whisk together egg yolk and remaining 1 tablespoon milk. Brush dough with egg yolk mixture, reserving remaining. Spray two pieces of plastic wrap with nonstick cooking spray; cover dough in both pans, cooking spray-side down, and let stand in a warm place until doubled in volume, 1 1/2 to 2 hours.
- Preheat a convection oven to 400 degrees (425 degrees on a conventional oven).
- Brush each loaf very lightly with reserved egg yolk mixture. Transfer pans to oven and bake until brioche just begins to turn golden, about 15 minutes. Reduce temperature to 350 degrees (on a convection oven; 375 degrees on a conventional oven) and continue baking until deep golden-brown and internal temperature reaches 205 degrees on an instant-read thermometer, 20 to 25 minutes more.
- Remove from oven and let brioche cool in pans for 5 minutes. Unmold onto a wire rack and let cool completely.
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