Brioche Bread

Name: Brioche Bread
Cuisine: European, Mediterranean, French
Ingredients: 2 3/4 cups (330g) King Arthur Unbleached All-Purpose Flour; 1/4 cup (28g) King Arthur Baker's Special Dry Milk or nonfat dry milk; 3 tablespoons (35g) granulated sugar; 1 1/4 teaspoons (8g) salt; 1 tablespoon instant yeast; 3 large eggs cold from the refrigerator; 1/4 cup (57g) lukewarm water; 10 tablespoons (142g) unsalted butter at cool room temperature

16 steps

This is my absolute favorite bread to make French toast with Make the Brioche dough in the evening time, since it should be in the fridge overnight. But remember you’ll need tomorrow for the second rise and bake. The Directions call for a Pullman or pain de mie pan which has a lid and therefore gives you a flat topped loaf easily cut into uniform squares but a regular loaf pan can be used. The shape however will be different

Updated at: Thu, 29 Feb 2024 17:57:33 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories226.5 kcal (11%)

Total Fat11.4 g (16%)

Carbs25 g (10%)

Sugars3.9 g (4%)

Protein6 g (12%)

Sodium286.1 mg (14%)

Fiber0.9 g (3%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

330gUnbleached All-Purpose Flour

¼ cupDry Milk

Special, or nonfat dry milk

35ggranulated sugar

8gsalt

1 tablespooninstant yeast

3eggs

large, cold from the refrigerator

¼ cupwater

lukewarm

142gunsalted butter

at cool room temperature

Instructions

Step 1

Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a stand mixer or bread machine (programmed for dough), mix together all of the ingredients to form a smooth, shiny dough.

Step 2

then remove the lid and let cool and turn the Pullman and let the Brioche bread rest on a cooling rack for about an hour.

Step 3

Don't worry; what starts out as a sticky mess becomes beautifully satiny as it kneads. This dough takes longer than most to develop, so be prepared to let the dough knead for up to 15 to 20 minutes in a stand mixer.

Step 4

Also, we don't recommend trying to knead it by hand. If you're using a bread machine, let it complete its kneading cycle, then continue as directed below.,

Step 5

Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1- 1.5 hours.

Step 6

turn oven on for EXACTLY 1 MINUTE at any temp. Turn off and place dough in oven this provides a warm draft free envirment for dough to rise

Step 7

When the dough has doubled in size cover the bowl with plastic wrap and place it in the fridge over night. This will slow the fermentation and chill the butter, making the dough easier to shape

Step 8

Then take the dough out of the fridge and let it rest for about 30 minutes to 1 hour. can use oven trick again

Step 9

After that, Place the dough on a floured surface and knead with your hands for 1 minute until it is smooth. This way you take the air out.

Step 10

Shape the dough into a 9" log, and place it in a lightly greased 9" pullman (pain de mie ) pan.

Step 11

I usually spay the pan, and the lid but you can oil it with butter as well. Remember the holes are meant to be there, since we cover the pan with it’s lid there must be air circulation.

Step 12

place the dough in pan. Cover with the oiled lid, but not completely (leave about 2 cm of space). Let sit for 2- 2.5 hours in a warm place. (and again, I use the oven) After two 2.5 hours the dough should be within 1 1/2" or so of the rim of the pan

Step 13

Preheat the oven to 170 C / 350 F for at least 10 minutes. Remove dough first.

Step 14

Place the loaf pan on the center rack of the hot oven and bake for 45 minutes.

Step 15

Let cool for a minute

Step 16

Now open the lid just a bit and let cool for another 10 minutes – use a cloth, it’s HOT!