HOME-MADE BREAD: You will be delighted with this version of making brioche at home. It is not difficult to follow and the result will be well worth the efforts to make them.

BRIOCHE BREAD:

 

 

 

5 ½ to 6 cups all purpose flour

1 tbsp. active dry yeast                                               

½ cup warm water + 1 tsp. sugar                                                                     

¾ cup warm milk                                                        

2 large eggs, room temperature, slightly beaten

½ cup unsalted butter                                                  

¼ cup plus 3 tbsp. sugar

1 ½ tsp. salt                                                                 

¾ tsp. vanilla

egg wash

 

 

 

Proof yeast in warm water and sugar for 10-15 minutes. Stir it down and let stand 5 more minutes.

 

Put 5 ½ cup flour and salt in the mixing bowl of Standing Mixer with dough hook attached. Turn machine on to Speed 2. Add in yeast water. Add eggs, melted butter and sugar to warm milk, stirring to dissolve; then add mixture into flour. Knead dough, adding ½ cup or more flour and kneading until dough clings to hook and cleans sides of bowl. Knead dough for 2 minutes more.

 

Transfer dough to an oiled bowl, turning to coat in with oil. Cover with towel and let rise in a warm place until doubled in bulk. Punch dough down. 

 

At this stage, dough can be refrigerated, covered with plastic, overnight. In the morning, take dough out and let it stand at room temperature for 1 hour before proceeding.

 

Alternately, shape dough into either loaves or small rolls after the first rising.

 

 

 

BRIOCHE LOAVES:  After the first rising, turn dough out onto floured surface. Divide dough into 4 portions. Cover with towel and allow dough to rest for 25 minutes. 

 

Form each portion into a ball. Shape 2 balls into loaves to fit into greased 8 x 4-inch loaf pans.   Shape the other 2 balls into round loaves, and place them on a greased baking sheet. Cover and let rise in a warm place until doubled.  

 

Preheat oven to 350 degrees F. Brush loaves with egg-wash and bake 40 to 45 minutes or until done. Remove from oven, brush tops with melted butter.   

 

 

 

BRIOCHE ROLLS:  Divide dough into 20 portions. Pinch off 1/5 of each individual portion and set aside. Shape each piece of dough into a smooth ball and place smooth side up in greased brioche moulds or large muffin cups.  With a sharp knife, cut an X in centre, and poke the hole down. Shape each reserved small portion into a pear shape and insert it, pointed end down, into the hole of the roll. Repeat with rest of dough. Cover with greased wax paper and a damp cloth. Let rise until double.

 

Brush rolls with egg wash and bake in preheated 425 degrees F for 20 minutes.  Brush warm brioche with melted butter.