* Exported from MasterCook *
Bread, The Very Best Brioche
Recipe By :Kellie
Serving Size : 24 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Posted
Amount Measure Ingredient -- Preparation Method
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1/3 cup warm water -- about 110F
2 1/4 teaspoons active dry yeast -- not rapid rise
2 1/3 cups super fine pastry flour -- or cake flour
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons kosher salt
6 large eggs
8 ounces unsalted butter -- 1" cubes, room temp
Buttery, soft and airyâ?¦.this bread is "weak in the knees" good. The
Very Best Brioche recipe is a labor of love but your time is rewarded
with the best loaf you'll ever put in your mouth.
PREP: 5:30
COOK: 30 MINUTES
TOTAL: 6:30
Prep time includes rise and overnight refrigeration.
Whisk the water and yeast in a small bowl. Let stand for 10 minutes
until completely dissolved. Set aside
In the bowl of a stand mixer fitted with a dough hook, sift together
the pastry flour, all-purpose flour, sugar and salt.
Turn the mixer on low and add the eggs to the bowl 1 at a time
beating well after each addition.
Slowly add the yeast and continue beating at low speed for 5 minutes.
Stop the mixer and scrape down the sides of the bowl. Turn the mixer
on low and beat for an additional 5 minutes.
Add the butter cubes 1/3 at a time, beating for about 1 minute after
each addition. Once the butter has been added, beat for 10 more
minutes until the dough is smooth.
Transfer the dough to a lightly oiled bowl and cover with plastic
wrap. Let the dough rest in a warm place until doubled in size,
approximately 3 hours.
Turn the dough out on a well floured surface and gently knead out the
air bubbles. Return the dough to the bowl, cover with plastic wrap
and refrigerate overnight.
Turn the dough out onto a floured surface and divide the dough in half.
Shape the dough into 2 rectangles and place into two buttered 8 1/2 X
4 1/2 X 3" loaf pans.
Allow the dough to rise, uncovered, in a warm place until it rises
about 1/2" above the top of the pans, approximately 2 hours.
Preheat the oven to 350F.
Bake the brioche until it is golden brown on top, approximately 30 to
35 minutes. Remove from the oven and allow to cool for 2 to 3 minutes.
Turn the bread out of the pans and cool completely on a cooling rack.
If not serving immediately, wrap the hot bread in foil and set aside
at room temperature for up to 2 days.
RECIPE NOTES: If not serving immediately, wrap the hot bread in foil
and set aside at room temperature for up to 2 days.
To freeze, wrap the hot bread in foil and place in a resealable
freezer bag. Freeze promptly. Can be frozen up to 2 months. When
ready to use, reheat in foil in a 250F oven until heated through,
approximately 20 to 25 minutes
Cal 180, Fat 9g, Carb 21g, Sod 211mg, Fiber 1g, Pro 4g
Review: I plan on trying this today, but wonder if wrapping hot bread
will make it soggy?
Reply: Nope, you can wrap it up hot, it won't get soggy at all.
Review: Can i bake the bread as balls in a muffin tin? If so what
tempature should i bake it at and for how long? Do you not need to
use an egg wash?
Reply: You can definitely bake in a muffin tin. I haven't tested it
but I'd bake them at the same temp until they're golden brown. My
guess would be 25 to 30 minutes. And the egg wash is optional.
Review: I made this yesterday with quick rise yeast and it turned out
great. I let it rise initially in the greased bowl for 1 or 2 hours
until doubled in size and then divided and placed in the greased pan
and let that rise for another 1 or 2 hours and then baked. The
brioche turned out soft and moist! This was an excellent recipe that
will be my new go to, thank you for sharing it!
Review: It can be made in the bread machine, however, you'll need to
layer it exactly as it is in the instructions or it may not rise properly.
Review: I have just made it and it turned more than amazing! Thank
you very much for the lovely recipe!
Source:
"adapted from Ad Hoc at Home"
S(Internet address):
"https://thesuburbansoapbox.com/best-brioche-recipe/";
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Per Serving (excluding unknown items): 189 Calories; 9g Fat (43.0%
calories from fat); 4g Protein; 23g Carbohydrate; trace Dietary
Fiber; 74mg Cholesterol; 176mg Sodium. Exchanges: 1/2 Grain(Starch);
0 Lean Meat; 1 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2018 - 1217