This MILK BRIOCHE bread is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! Perfect for sandwiches, French toast and just to eat on its own.
This homemade Brioche bread has a soft and fluffy texture, and a sweet buttery flavor. It’s absolute heaven when it comes out fresh and warm from the oven. This recipe will yield 3 loaves, so you can stash some in the freezer.
What kind of yeast should I use?
Active dry or instant yeast will both work in this case; because we’re blooming the yeast in the sponge portion of the dough, the type of dry yeast you use has no impact on the final product.
READ ALSO : MILK BREAD : THE FLUFFIEST AND PERFECT BREAD.
- 150 ml (2/3 cup) warm milk
- 7 g instant yeast
- 15 g (1 tbsp) flour (for yeast)
- 20 g (1 tbsp + 1 tsp) butter, softened
- 1 egg
- 15 g (1 tbsp) sugar
- 330 g (2 5/8 cups) flour
- 3 g (1/2 tsp) salt
- 5 g (1 tsp) butter (for greasing)
- 1 egg yolk (for brushing)
MILK BRIOCHE METHOD
In a medium bowl combine warm milk, instant yeast, and sugar. Whisk well, then stir in a tablespoon of flour and let the mixture sit for 10 minutes.
Add an egg and softened butter and stir until homogeneous.
To the large bowl add sifted flour and salt, then add yeast mixture and start to mix the dough with a spatula. Then continue to knead it with your hands until you receive an elastic dough.
Form a ball from the dough and cover the bowl with a kitchen cloth or plastic wrap, Allow the dough to rise two hours in a warm place.
Transfer the dough onto a lightly floured working surface and divide it into 5 parts (you need to obtain 2 smaller pieces and 3 bigger ones).
Form each piece into a ball. Cover balls with a kitchen cloth or plastic wrap and leave for 15 minutes.
Take 1 ball and flatten it into a thin oval, then roll it up from the longest side and place it in a greased baking pan.
Continue with all other dough balls. Leave in a warm place to rise for 30 minutes.
Preheat the oven to 180°C/360°F.
Lightly brush the top of the raised bread with an egg yolk and bake at 180°C/360°F for 15 minutes.
Enjoy yyour MILK BRIOCHE
Credits : cookist