Brioche Bread

Ingredients

350 g bread flour works best, but all-purpose flour will work too (350 g = about 2 1/3 scooped cups)

1 packet instant dry yeast (1 packet = 2 1/4 tsp)(use Platinum Yeast for best results)

1 tsp kosher salt (use 3/4 tsp if using table salt)

4 large eggs

35 ml water or milk (35 ml = 2 tbsp+1tsp)

3-8 tbsp granulated sugar (use less for savory, more for sweet dough)

3/4 cup soft, but cold temperature, cubed unsalted butter (3/4 cup = 12 tbsp)

Optional Add ins for Sweet Brioche

1 cup dried and rehydrated in hot water or alcohol fruits (do this 30 minutes or several days ahead)

1 tbsp orange or lemon zest

Directions

Day 1 (~2 hours)

Combine ingredients

Place the flour, yeast, and salt in the bowl of your electric stand mixer, fitted with the paddle attachment. Beat until combined.

Add the eggs and milk and beat until combined.

Knead (total knead time = 25 min)

Replace the paddle attachment with the dough hook, and knead the dough on 1st speed for 4 minutes.

Increase your mixer speed to 2nd speed, and continue to knead the dough for another 3 minutes.

Next, with the mixer on 2nd speed, gradually add the sugar over five minutes. Add 1 tablespoon at a time. Add next tablespoon after you don't see anymore sugar

Place the cold butter between two sheets of parchment or wax paper. With a rolling pin, pound the butter until it's pliable but still cold. Curve the parchment paper & butter along the side of the counter and it should not crack

Cut the butter into pieces and add it to the dough.

Knead the dough, on 2nd speed, for another 10 to 15 minutes or until the dough cleans the bowl and is smooth (not sticky) and elastic. To check to see if the dough is fully kneaded, use the 'windowpane' test. To do this, start with a small fistful of dough. Gently stretch it. For a fully kneaded dough you should be able to stretch the dough quite thin, without it tearing, so that you can almost see through it.

Rest (30 min. 1 hour total)

Place your dough in a large, lightly oiled bowl, cover with plastic wrap, and let sit at room temperature (73 - 76 degree F) (23 - 24 degree C) for about 1 hour. If your house is cold, put it in the oven with the oven light on. After 30 minutes you need to stretch the dough to equalize its temperature and this also helps to strengthen the dough.

Stretch, then rest 30 min

To stretch the dough, gently take one edge of the dough and stretch it and then fold it onto the top of the dough. Turn your bowl 180 degrees and stretch the dough in the same way. Then turn your bowl a quarter turn (90 degrees) and stretch the dough in the same way. Then turn your bowl 180 degrees and repeat the process. After that flip your dough so the bottom is now the top, and cover. Let proof another 30 minutes

Chill overnight

Place the covered dough in the refrigerator to chill overnight. (This makes the dough much easier to shape and also improves the flavor of the Brioche.)

Day 2

Prep loaf pan(s)

The next morning prepare one two - 9 x 5 x 3 inch (23 x 13 x 8 cm) loaf pans. Heavily butter or spray the pans with a non stick vegetable spray.

Then remove the dough from the refrigerator and divide into 12 equal-sized pieces (about 80 grams each).

Shape dough

Then, working with one piece of dough at a time, flatten into a round. (You may want to lightly flour your hands.) Take the edges of the dough and fold them into the center and gently seal. Then flip your dough over so the smooth side is facing up. With the palm of your hand rotate the ball of dough on your surface to create surface tension and to seal the edges of the dough completely.

Proof (2 1/2 - 3 hrs)

Place six rounds of the dough in each loaf pan, placing them on a slight angle to each other (this will give the Brioche a braided look) (see video on how this is done). Cover loosely with plastic wrap and let proof at room temperature (about 73 - 76 degree F) (23 - 24 degree C) until nice and puffy and almost doubled in size (because the dough is very cold, this could take 2 1/2 to 3 hours).

Next, preheat your oven to 350 degree F (180 degree C).

Egg wash

When ready to bake, remove the plastic wrap and, with a pastry brush, lightly brush the tops of the Brioche with the beaten egg. If desired, sprinkle the tops with Pearl Sugar.

Bake

Place in the preheated oven and bake for about 25 to 30 minutes or until golden brown and shiny. If you tap the bread it will sound hollow. About halfway through baking turn your pans front to back to promote even baking. (Internal temperature of a fully baked Brioche should be about 190 degree F (88 degree C)). Remove from oven and place on a wire rack to cool for about five minutes. Then remove the breads from their pans, placing the breads top side up on a wire rack.

Makes one large 9-inch loaf or two small 9-inch loaves of Brioche.

Notes

Ingredients: https://letthebakingbegin.com/basic-brioche-bread-recipe/

Directions: https://www.joyofbaking.com/breads/Brioche.html