Homemade Brioche Loaf is a versatile recipe. Bake this amazing recipe for a braided or round brioche loaf served cut for an appetizer.
Homemade Brioche Loaf
A versatile recipe that you could make buns or any other shape of bread. Hot cross buns would be good to bake as well.
A braided or round loaf would be suitable for any meal or presentation needed. Homemade and cut into slices for a appetizer for a dinner meal.
Below are the ingredients as per recipe.
Combine all dry ingredients in a mixing bowl of stand mixer fitted with dough hook.
With a dough hook on the mixer mix the dough as per recipe until all the dough is pulling away from the side of the bowl.
Mixing the dough
After adding the butter mix with a faster speed for about 3-4 minutes.
Kneading the dough by hand
Transferring the dough to a floured surface ready to knead with your hand and fingers.
Use your fingertips and gently lift and fold edge of the dough that’s farthest away from you toward the middle.
Turn the dough 90 degrees and fold again.
Repeat the process of turning and folding the dough until the it forms a smooth round ball, approximately 1 to 2 minutes
Turn the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl.Cover tightly and let it proof until the size increases at least by almost half, approximately 1.5 to 2 hours.
Braiding the dough
Divide the dough into 3 equal pieces and quickly fold them into small round balls using the above shaping method.
Lightly press down each round dough. Stretch and roll the dough into a log. Start rolling from the middle toward the edge of the log to turn it into a long rope.
Arrange 3 ropes perpendicular and pinch 1 ends together. Braid the ropes by pick up the left string and put under the middle string.
Then pick up the right string and put it under the one in the middle again.
Repeat the process until you reach the end of the rope then pinch the remaining together.
Carefully transfer the braided dough onto a baking pan lined with parchment paper. Cover the pan loosely and let the dough proof until the size creases at least by half, approximately 1 to 1.5 hours.
Preheat oven to 375F. Brush the bread lightly with egg wash.
Bake the bread for 35 to 40 minutes, remember to rotate the baking pan half way through the process. The bread should have a deep golden brown color when finish baking. If the top of the bread turns dark too quickly, you can loosely cover the top with foil to prevent it from burning.
A cooled Brioche loaf for serving that is nice and brown.
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Homemade Brioche Loaf
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minutesHomemade Brioche Loaf is a versatile recipe. Bake this amazing recipe for a braided or round brioche loaf served cut for an appetizer.
Ingredients
5 Cups of bread flour
1 Tbsp of instant yeast
1/2 tsp of salt
1/2 Cup of sugar
1 Cup of whole milk (warm or room temperature)
4 oz (1/2 cup or 125 ml) of unsalted butter (room temperature cut into small pieces)
2 large eggs room temperature.
- Egg Wash
1 egg beaten
1 Tbsp of milk
Directions
- Combine all dry ingredients in a mixing bowl of stand mixer fitted with dough hook.
- On low speed, gradually add egg and milk to dry ingredients. Mix to incorporate wet to dry ingredients. Approximately 2 minutes
- Increase the speed to medium-low. Add cubes of butter to the mixture. You need to let each cube of butter incorporate completely before adding the next one.
- Mix until the dough starts to come together and pull away from the side of mixing bowl. Use a rubber spatula to scrape the bowl if needed.
- When all the butters were added, increase the speed to medium mix until the dough is smooth but still sticks to the bottom, approximately 3-4 minutes.
- Transfer the dough to a lightly floured surface.
- Start kneading the dough with your hand. Use your fingertips and gently lift and fold edge of the dough that’s farthest away from you toward the middle.
- Turn the dough 90 degrees and fold again.
- Repeat the process of turning and folding the dough until the it forms a smooth round ball, approximately 1 to 2 minutes
- Turn the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl.
- Cover tightly and let it proof until the size increases at least by almost half, approximately 1.5 to 2 hours.
- Press down the dough and deflate. Transfer the dough to a lightly floured surface. Divide the dough into 3 equal pieces and quickly fold them into small round balls using the above shaping method.
- Work with one piece at a time. Remember to cover other pieces with plastic wrap or a damp towel to prevent them from drying out.
- Lightly press down each round dough. Stretch and roll the dough into a log. Start rolling from the middle toward the edge of the log to turn it into a long rope.
- Arrange 3 ropes perpendicular and pinch 1 ends together. Braid the ropes by pick up the left string and put under the middle string. Then pick up the right string and put it under the one in the middle again. Repeat the process until you reach the end of the rope then pinch the remaining together.
- Carefully transfer the braided dough onto a baking pan lined with parchment paper. Cover the pan loosely and let the dough proof until the size creases at least by half, approximately 1 to 1.5 hours.
- Preheat oven to 375F. Brush the bread lightly with egg wash.
- Bake the bread for 35 to 40 minutes, remember to rotate the baking pan half way through the process. The bread should have a deep golden brown color when finish baking. If the top of the bread turns dark too quickly, you can loosely cover the top with foil to prevent it from burning.
- Let the bread cool down at room temperature completely before serving. Approximately an hour.
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