Homemade Brioche

A step-by-step tutorial to make homemade brioche!  After all, who doesn’t love fluffy, buttery bread with a golden, flaky crust?!?!

Homemade Brioche ~ Pearls + Girls

Brioche is the kind of bread I’d typically pick up at the bakery.  There are so many steps, and HELLO upwards of 24 hours to prep and bake?!?!  That’s definitely intimidating!!!  And yet I still decided to make it.  I don’t know why I love long, complicated recipes, but I do.  It’s weird, I know.  Don’t judge me.  Good news though…..I’ve got a step by step photo tutorial for you!!!

1.  Got yeast? 2.  Rough dough mixed with spatula 3.  Smooth and shiny dough after kneading 4.  Dough should be elastic and soft 5.  Dough in a large, greased bowl 6.  Dough covered in plastic wrap ready for 1st rise
1.  Got yeast?
2.  Rough dough mixed with spatula
3.  Smooth and shiny dough after kneading
4.  Dough should be elastic and soft
5.  Dough in a large, greased bowl
6.  Dough covered in plastic wrap ready for 1st rise

There really isn’t much I hate more than a recipe without pictures, so I think 12 pictures should be sufficient.  After all, it’s bread.  Do you really ever get sick of looking at pictures of bread?  I know I don’t!!!  Sure, I had to make 4 loaves in order to photograph all of the steps in natural light (See the bluish tint on photos #10 and #11?  It’s safe to say daylight savings time is NOT a food blogger’s best friend).  Hmmm, I didn’t hear any complaints from the poor souls who had to eat all of it though…. 😉

This bread is fantastic with a little apple butter or jam, and it makes INCREDIBLE French toast.  My favorite way to eat it is to slice off the still warm heel and gleefully munch it while standing in front of the oven.  Seriously, after all that work you think I am going to wait for the bread to cool before eating it?  I think not.

7. Dough after 1st rise on floured board 8. Dough formed into loaf shape 9. Dough in greased 13 X 5 loaf pan 10. Dough after 2nd rise 11. Dough brushed with egg wash 12. Voila! Fresh baked loaf of brioche
7. Dough after 1st rise on floured board
8. Dough formed into loaf shape
9. Dough in greased 13 X 4 loaf pan
10. Dough after 2nd rise
11. Dough brushed with egg wash
12. Voila! Freshly baked loaf of brioche

If you looked at all the pictures, and you are still reading this post, you should probably make this bread.  After you do, I want to hear all about it!  Just not with your mouth full of this fluffy, buttery bread with the golden, flaky crust because that would just be gross.  And a choking hazard.  Enjoy! 🙂

Homemade Brioche

Yield: One - 1 1/2 lb loaf

Please note: Brioche is NOT a quick bread. You need to start making this bread the day before you want to eat it!!! Totally worth all the time and effort though, I promise!

Ingredients

    Needed: One - 13 X 4 (1 1/2 lb. loaf pan)
  • 4 TBSP lukewarm water
  • 2 tsp active dry yeast
  • 3 1/3 cups bread flour, plus extra for dusting (I used the King Arthur brand)
  • 1 tsp salt
  • 1/4 cup granulated sugar
  • 2 eggs, lightly beaten, plus 1 egg yolk to glaze the loaf
  • 1 cup milk, room temperature (I used 2% milk)
  • 1 cup (2 sticks) unsalted butter, cut into tablespoons, softened, plus extra melted butter for brushing the loaf pan

Instructions

  1. Place the lukewarm water and yeast in the bowl of a stand mixer. Leave for 10 minutes to allow the yeast to activate.
  2. Add the flour, salt, sugar, eggs and milk. Combine with a spatula until the flour is incorporated.
  3. Using a dough hook, work the dough on low speed for 3 minutes. The dough should become smooth but will stick to the sides of the bowl.
  4. Scrape down the sides of the bowl with a spatula, increase the speed to medium high and start adding the softened butter.
  5. Add two tablespoons of butter at a time, allowing the butter to incorporate into the dough before adding more.
  6. After all the butter is added, keep beating the dough for 10 minutes until it is shiny. No lumps of butter should be visible, and the dough should pull away from the sides of the bowl.
  7. Place the dough in a butter greased bowl that is at least twice the size of the dough.
  8. Cover with butter greased plastic wrap and allow to sit at room temperature for one hour.
  9. Transfer bowl to the fridge and leave the dough to rest for 14 - 24 hours.
  10. Brush a loaf pan with melted butter.
  11. Take dough out of the refrigerator and place it on a work surface lightly dusted with flour.
  12. Punch the dough down and shape into a rectangle.
  13. Place into a butter greased loaf pan, cover with butter greased plastic wrap and sit at room temperature until it doubles in size, about 2 -3 hours.
  14. Rising Tip: Preheat the oven to 300 degrees Fahrenheit for ONE MINUTE, then immediately turn the oven off. Place the pan inside the slightly warm oven. This will help your dough double in size faster, cutting off about 30 minutes of the rising time. Also helps when your kitchen is a bit chilly.
  15. Preheat the oven to 350 degrees Fahrenheit.
  16. Brush the dough with the beaten egg yolk.
  17. Bake until golden brown and baked through, about 55 - 60 minutes.
  18. Allow to cool in the pan for 15 minutes, then run a butter knife around the edges and transfer to a cooling rack to cool completely.
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