Brioche Bread Sep 20 Written By Michael Leich PrintWith ImageWithout ImageBrioche Bread Yield 2Prep time30 MinCook time30 MinInactive time3 H & 15 MTotal time4 H & 15 MIngredients512g of all-purpose flour7g yeast120g lukewarm milk (~85°F)7 room-temperature eggs105g granulated sugar12g kosher salt2 sticks unsalted butter EquipmentStand mixer2x 9" bread pansFood scaleWirerackThermometerInstructionsUsing your stand mixer bowl, combine 128g of your flour, yeast and milk together using a spatula. Cover with plastic wrap and let sit for around 45minutesWith the dough hook attachment on your mixer, add 6 eggs, 384g of flour, sugar, salt and mix on medium speed until well combined. This will take around 10 minutes. Make sure to scrape down the sides as you goOnce well combined, slowly add in butter a tablespoon at a time. Let incorporate completely before adding the next tablespoon. Once all combined, mix until elastic and when you press in the dough it bounces back immediately. This will take around 15 minutes.Cover and let sit for an hour or until doubled in size. While resting, grease your two bread pans with butterFlour your work surface and turn dough out, punching out the gases that have built up. Weigh it on a food scale and divide into 12 even pieces (weighing roughly 90g each). Roll these into balls and place 6 in each bread pan. Cover and let sit for 1 to 1.5hoursWhile resting, preheat your oven to 375°F. Whisk an egg and water together to create an egg wash. Brush each loaf with egg wash and place in oven for around 25-30 minutes or until the internal temp reaches 195°F and the top is brown.Dump out of pan and let cool on a wire rackhttps://daddoingdinner.com/recipes/brioche-bread Michael Leich
Brioche Bread Sep 20 Written By Michael Leich PrintWith ImageWithout ImageBrioche Bread Yield 2Prep time30 MinCook time30 MinInactive time3 H & 15 MTotal time4 H & 15 MIngredients512g of all-purpose flour7g yeast120g lukewarm milk (~85°F)7 room-temperature eggs105g granulated sugar12g kosher salt2 sticks unsalted butter EquipmentStand mixer2x 9" bread pansFood scaleWirerackThermometerInstructionsUsing your stand mixer bowl, combine 128g of your flour, yeast and milk together using a spatula. Cover with plastic wrap and let sit for around 45minutesWith the dough hook attachment on your mixer, add 6 eggs, 384g of flour, sugar, salt and mix on medium speed until well combined. This will take around 10 minutes. Make sure to scrape down the sides as you goOnce well combined, slowly add in butter a tablespoon at a time. Let incorporate completely before adding the next tablespoon. Once all combined, mix until elastic and when you press in the dough it bounces back immediately. This will take around 15 minutes.Cover and let sit for an hour or until doubled in size. While resting, grease your two bread pans with butterFlour your work surface and turn dough out, punching out the gases that have built up. Weigh it on a food scale and divide into 12 even pieces (weighing roughly 90g each). Roll these into balls and place 6 in each bread pan. Cover and let sit for 1 to 1.5hoursWhile resting, preheat your oven to 375°F. Whisk an egg and water together to create an egg wash. Brush each loaf with egg wash and place in oven for around 25-30 minutes or until the internal temp reaches 195°F and the top is brown.Dump out of pan and let cool on a wire rackhttps://daddoingdinner.com/recipes/brioche-bread Michael Leich
