Hello everybody, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, basic brioche. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Basic Brioche is one of the most popular of recent trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes yummy. They are fine and they look wonderful. Basic Brioche is something that I’ve loved my entire life.
This is my basic brioche recipe, soft, light, and intensely buttery. Basic Brioche Dough At its heart, brioche is the gorgeous love child of a pastry chef and a bread baker. Think of it as part bread-part cake that combines the backbone of a dessert maven's repertoire (milk, eggs, sugar, and butter) with the rich yeast of the boulangerie.
To begin with this particular recipe, we must prepare a few ingredients. You can cook basic brioche using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Basic Brioche:
- Get 2 teaspoons (1 Sachet/7g) Dried Yeast
- Make ready 1/3 cup Warm Milk
- Take 2 tablespoons Caster Sugar
- Take 3 cups Bread Flour
- Make ready 1/4 teaspoon Salt
- Take *Note: If you use Unsalted Butter, 1 teaspoon Salt
- Prepare 3 Eggs *lightly whisked
- Take 125 g Butter *softened
This recipe, which has been only slightly adapted from Joanna Chang's book Flour, is a particularly awesome version of the fluffy dough that's the main ingredient in so many delectable treats. Chef Chang uses it to make her version of pain aux raisins and brioche au chocolat. This is one of my old recipes and I used to call this bread 'Egg Bread'. Now I call it 'Brioche' because it is almost identical to a Brioche recipe that I recently found and 'Brioche' sounds nicer.
Instructions to make Basic Brioche:
- Combine Warm Milk, Yeast and Sugar in a bowl. Set aside for 5 minutes or until frothy.
- Place Bread Flour and Salt in a large bowl and mix well. Make a well in the centre and pour the yeast mixture, lightly whisked Eggs and softened Butter. Mix well to form a soft dough. Knead for 2 to 3 minutes, adding extra flour if required, until smooth and elastic.
- Cover the dough with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
- Prepare a baking pan or a loaf tin. Grease lightly with butter if required.
- After 1 hour, punch down the dough slightly. If you make rolls, divide the dough into 12 portions. Roll each portion into a ball and place in the prepared pan. Set aside in a warm place for 1 hour or until doubled. Preheat oven to 200℃ (OR 180℃ if you bake a loaf).
- Bake for 10 to 12 minutes (OR 20-30 minutes for a loaf) or until golden brown and cooked through. Remove from pan to wire rack to cool.
You can bake whole in a loaf tin, or divide to make rolls. To freeze brioche, wrap a cooled loaf tightly in plastic wrap, then cover it with foil and freeze it for up to four to six weeks. Thaw it at room temperature, still wrapped. Basic Brioche Bread Recipe is made with an egg and butter enriched yeast dough that is very fluffy, yet moist and perfect for so many uses! Serve it sliced for regular or French toast, shape and bake it into an Easter Bread, or serve it as brioche buns for dinner.
So that’s going to wrap it up for this special food basic brioche recipe. Thank you very much for reading. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
