Brioche loaf recipe |
French Brioche bread |
easy and fluffy Brioche bread |
classic Brioche loaf | with 37 amazing images.
Brioche loaf recipe |
French Brioche bread |
easy and fluffy Brioche bread |
classic Brioche loaf is a unique yellow coloured soft bread. Learn how to make
French Brioche bread.
To make
Brioche loaf, combine the yeast, sugar and ¼ cup of warm milk in a deep bowl, mix well, cover it with a lid and keep aside for 10 minutes. Combine the eggs, yeast-milk mixture and the remaining ½ cup of warm milk in a deep bowl and mix well. Combine the plain flour and egg-yeast mixture in a deep bowl, mix well and knead it into a soft and loose dough. Add the butter, and knead it again till smooth. Transfer the dough in a greased deep bowl, cover it with the cling wrap and keep aside in a warm place for 1 hour. Dust a clean, dry surface with plain flour, place the dough over it and knead it again. Divide the dough into 8 equal portions and roll each portion into a round. Place all the rolled dough portions close to each other in a 200 mm. (8”) aluminium tin, cover it again with a cling wrap and keep it aside in a warm place for 30 minutes. Combine the egg yolk and milk in a small bowl and mix well. Remove the cling wrap from the loaf tin, and brush the egg yolk-milk mixture evenly over it. Pre-heat the oven at 180°C (360°F). Place the loaf tin in the oven, lower the temperature to 150°C (300°F) and bake it for 30 minutes, or till it turns golden brown in colour. Cool slightly, de-mould the loaf from the tin and keep it aside to cool completely. Once the bread loaf has been cooled completely, cut it into 13 mm. (½”) bread slices. Serve or use as required.
Nobody loves their bread as much as the
French. Indeed, there are so many varieties of French bread, one for every occasion! The
easy and fluffy Brioche bread is a classic treasure from the French collection of breads, which is characterised by the rich taste of milk and eggs.
This loaf also happens to be super soft because of the use of eggs.
French Brioche bread literally melts in your mouth and is perfect to have during breakfast with a cup of coffee or tea. You can also enjoy it with a spread of butter or jam like
strawberry jam.
If you like
classic Brioche loaf, then lose yourself in the taste of other nice breads like the
Sundried Tomato Loaf and
Whole Wheat Bread.
Tips for
Brioche loaf. 1. Do not stir the yeast-milk mixture before adding it to the dough. 2. Since the recipe makes use of egg, it is best to use a whisk to mix the mixture. 3. The plain flour should be free of lumps. Sieve it if necessary. 4. Remember to use a cling wrap to cover the dough. This is to prevent the dough from drying. 5. Soft butter is necessary for this recipe as it mixes well with the dough. So remember to remove the butter from the refrigerator half an hour in advance. 6. Remember to grease the loaf tin before transfering the dough into a bowl. This is to prevent the dough from sticking to the bowl and also to remove the dough easily after an hour. 7. Follow proofing time and baking time as mentioned at each step. This is important to get the perfect texture and taste of the bread. 8. To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife. 9. Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices.
Enjoy
Brioche loaf recipe |
French Brioche bread |
easy and fluffy Brioche bread |
classic Brioche loaf | with step by step photos.