bread BRIOCHE BREAD
- 4 c. bread flour
- 1/2 c. sugar
- 1 1/4 tsp. salt
- 1 pkg. active dry yeast
- 1 tbsp. sugar
- 2/3 c. warm water (105-115 degrees, warm to touch)
- 3/4 c. butter, room temperature
- 1/4 c. milk
- 3 lg.eggs
- 1 egg
- 1 tsp. water
1. In a large mixing bowl, sift together bread flour, sugar and salt. Set
aside. I use a wire whisk to sift dry ingredients.
2. In small bowl or cup, dissolve 1 tablespoon sugar into 2/3 cup warm
water. Add yeast and let it rest until foamy, about 5 minutes.
3. In a medium mixing bowl, beat together butter (at room temperature,
not melted), milk and 3 eggs, until thoroughly blended.
4. Blend yeast mixture and butter mixture intoflour mixture. Knead until
smooth and elastic. Add more milk or flour to correct texture if needed.
Dough should not stick to bowl.
5. Shape dough into ball and place in an oiled bowl. Turn dough to coat
with oil and cover with warm damp towel. Let it rise in slightly warm
place until doubled in bulk. Usually, 1 hour. A preheated 150 degree
oven, turned off, works for me.
6. Punch dough down. Let it rest 5 minutes. Form dough into desired
bread shape (loaves or traditional brioche rolls) and place in greased
pan(s) or muffin tin (for rolls). Let double in bulk again (1 hour),
covered with warm damp towel in slightly warm place.
7. Preheat oven to 350 degrees. Remove dough from oven if that is
where it has been rising. In a small bowl, beat together egg and f
teaspoon water. Brush egg wash on top(s) of bread. Bake until golden