Today I’ll be showing you how to make a loaf of simple yet flavourful brioche bread!
500g White bread flour.
50g Fresh yeast.
50g Granulated sugar.
Before you get into the baking, you’re best to do some preparations. Start by weighing up all your ingredients, oiling a large bowl and getting any equipment you may need ready, such as a large mixing bowl or spatula.
To start, take your mixing bowl and add in the white bread flour along with the salt and whisk until they are well combined.
You can then go ahead and add the remaining ingredients.
Start the mixer on a low speed to start and mix until a dough has formed. When the dough is completely mixed, it will have a softer consistency compared to a standard dough, this is due to the dough being enriched.
Generously flour your countertop, then give the dough a knead until it is smooth and elastic. Bring it into a ball shape, using your hands to round it off, then you can place it into a lightly oiled bowl and cover with clingfilm.
Allow the dough to proof for around an hour or until the dough has doubled in size (the time will vary depending on the climate of where you’re leaving the dough to proof – try not to exceed 35/36˚c).
Once you’re cleaned down and the dough has proofed up, you can then go ahead and flour your surface and place the dough directly onto it. Now you’ll want to knock the dough back, this is simply the process of removing the gases that built up in the dough during the first proof.
Bring the dough back into a ball shape and then roll it slightly into a more oval shape, one that would fit into a standard 2lb loaf pan.
Cover loosely with clingfilm and leave somewhere warm for roughly 30-45 minutes or until well risen
As mentioned earlier, the proofing time will really depend on how warm it it where you are or where you’re placing the dough, for me, I just keep mine on the countertop in the kitchen but you may need to find somewhere warmer or cooler. I also recommend preheating your oven to 200˚c/390˚f at this point.
Now that the buns have risen well, you’ll want to remove the clingfilm from on top and brush over a small amount of egg wash, ensuring even coverage all over. Transfer into the oven and bake for 25-30 minutes on 200˚c/390˚f (To test if a loaf is baked, simply remove from the tin and tap the bottom, if it sounds hollow you’re good to go!).
So, there you go. My recipe for brioche bread, now all you need is to make some French toast!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.
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