Introduction
Brioche is a traditional French bread that is characterized by its soft, fluffy texture and rich flavor, thanks to the generous use of butter, eggs, and milk. This versatile bread can be enjoyed in various ways: as a breakfast treat, a base for French toast, or even as a decadent dessert. Its light, airy crumb and slightly sweet taste make it a favorite among bread lovers. Brioche can be shaped into loaves, rolls, or even braided, making it not only delicious but visually appealing as well.
Ingredients
- 4 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon salt
- 2 teaspoons instant yeast
- 1/2 cup milk (warm)
- 4 large eggs (room temperature)
- 1 cup unsalted butter (softened, cut into pieces)
- 1 egg (beaten, for egg wash)
Instructions
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Combine Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, salt, and instant yeast until well combined.
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Add Wet Ingredients:
- In another bowl, combine the warm milk and eggs. Pour this mixture into the dry ingredients. Using a stand mixer with a dough hook attachment, mix on low speed until a shaggy dough forms.
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Incorporate Butter:
- Gradually add the softened butter, a few pieces at a time, mixing on medium speed until fully incorporated and the dough is smooth and elastic. This may take about 8-10 minutes.
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First Rise:
- Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, about 1-2 hours.
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Shape the Dough:
- Once risen, punch down the dough to release air. Divide it into equal portions (about 8-12 pieces). Shape each piece into a ball and place them in a greased loaf pan or arrange them in a circular pattern for a braided look.
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Second Rise:
- Cover the shaped dough with a cloth and let it rise again in a warm place until doubled, about 1 hour.
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Preheat and Bake:
- Preheat your oven to 375°F (190°C). Brush the top of the dough with the beaten egg for a shiny finish. Bake for 25-30 minutes or until the brioche is golden brown and sounds hollow when tapped on the bottom.
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Cool and Serve:
- Remove the brioche from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!
Health Notes
- Brioche is rich in calories and fat due to the butter and eggs used in the recipe. While it's a delicious treat, moderation is key, especially if you're watching your calorie intake.
Serving Suggestions
- Brioche can be enjoyed plain, toasted, or topped with butter and jam. It also makes an excellent base for French toast or bread pudding. Pair it with coffee or tea for a delightful breakfast or afternoon snack.
Tips
- Ingredient Temperature: Ensure that the eggs and milk are at room temperature to promote better mixing and rising.
- Flavor Variations: Consider adding vanilla extract, citrus zest, or spices (like nutmeg) to the dough for extra flavor.
- Storage: Brioche is best enjoyed fresh but can be stored in an airtight container at room temperature for a couple of days. You can also freeze slices for later use.
