| Rich and Buttery Brioche Bread |
An ultra-soft French brioche bread perfect for making sandwiches ... |
baking, bread, French, buttery, rich |
{"title":"Rich and Buttery Brioche Bread","description":"An ultra-soft French brioche bread perfect for making sandwiches or enjoying on its own. This step-by-step guide will lead you through creating a rich and buttery brioche at home.","full_ingredient_list":["120 mL warm milk","9 g active dry yeast","10 mL honey","5 large eggs","1 large yolk","10 mL vanilla","60 g granulated white sugar","500 g all-purpose flour","250 g unsalted butter","1 \u00bd tsp sea salt fine grind"],"components":[{"name":"Brioche Dough","ingredients":[{"name":"warm milk","quantity":"120 mL","preparation_notes":"","substitutions":["warm water"]},{"name":"active dry yeast","quantity":"9 g","preparation_notes":"Activate in milk and honey mixture.","substitutions":["fresh yeast","instant yeast"]},{"name":"honey","quantity":"10 mL","preparation_notes":"","substitutions":[]},{"name":"large eggs","quantity":"5","preparation_notes":"May use 4 eggs plus an additional yolk instead.","substitutions":[]},{"name":"large yolk","quantity":"1","preparation_notes":"Use 2 yolks if using 4 eggs.","substitutions":[]},{"name":"vanilla","quantity":"10 mL","preparation_notes":"","substitutions":[]},{"name":"granulated white sugar","quantity":"60 g","preparation_notes":"5 tbsp","substitutions":[]},{"name":"all-purpose flour","quantity":"500 g","preparation_notes":"4 cups + 2 tbsp (spooned and leveled).","substitutions":["bread flour"]},{"name":"unsalted butter","quantity":"250 g","preparation_notes":"Very soft, divided into four portions.","substitutions":["salted butter"]},{"name":"sea salt fine grind","quantity":"1 \u00bd tsp","preparation_notes":"Add last over flour.","substitutions":["kosher salt"]}],"tools_and_equipment":["stand mixer with dough hook","large mixing bowl","dough scraper","measuring cups and spoons","kitchen scale","oven"],"instructions":[{"step_number":1,"description":"Combine warm milk, yeast, and honey in the mixing bowl, and let stand for 10-15 minutes until frothy. Add eggs, yolk, vanilla, sugar, and salt to the mixture.","tips":"Ensure the milk is just warm and not hot to avoid killing the yeast."},{"step_number":2,"description":"Add flour to the wet ingredients. Mix with a dough hook on low speed until the dough is shaggy.","tips":"Avoid adding salt directly to the yeast mixture."},{"step_number":3,"description":"Gradually incorporate the softened butter into the dough in four parts, mixing each time until fully combined.","tips":"Scrape the bowl down to mix the butter thoroughly."},{"step_number":4,"description":"Increase the mixer speed and knead the dough for 5-15 minutes until smooth and elastic. It should be tacky but not sticky.","tips":"Watch for the dough to cleanly come off the sides of the bowl."},{"step_number":5,"description":"Let the dough rise in a warm place until doubled in size.","tips":"Proofing times may vary based on the room temperature."},{"step_number":6,"description":"Punch down the dough, shape into a smooth ball, and chill it in the refrigerator overnight for flavor development.","tips":"Overnight chilling also makes the dough easier to handle."},{"step_number":7,"description":"The next day, shape the dough into your desired shapes and let it proof again until increased in size.","tips":"Consider braiding for a classic appearance."},{"step_number":8,"description":"Brush with an egg wash for a shiny crust, then bake at 325\u00b0F (163\u00b0C) until golden brown and the internal temperature reaches 190\u00b0F (88\u00b0C).","tips":"Check for doneness using a thermometer."}]}],"prep_time":"1 hour","cook_time":"45 minutes","total_time":"1 day 1 hour 45 minutes","servings":"2 loaves","tags":["baking","bread","French","buttery","rich"],"notes":"The recipe yields two loaves, which can be customized into different shapes like the classic Nantaise or a braided loaf."} |
