Scribd Logo
Upload

Welcome to Scribd!

  • 386 views

    19 Brioche Bread

    Uploaded by

    api-321646697
    1. The document provides instructions for making brioche bread in 5 steps. It involves mixing yeast, sugar, eggs and flour to form a sticky dough, refrigerating the dough overnight, shaping it into loaves or rolls the next day, letting it rise again, and then baking for 45-30 minutes until golden brown. 2. The ingredients include warm water, yeast, sugar, eggs, flour, salt and butter. The sticky dough is made by mixing the wet and dry ingredients together for 10 minutes total. 3. The chilled dough is divided and shaped, either into rectangles for loaves or balls for rolls, before letting it rise again until doubled in size and baking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    19 Brioche Bread

    Uploaded by

    api-321646697
    386 views1 page
    1. The document provides instructions for making brioche bread in 5 steps. It involves mixing yeast, sugar, eggs and flour to form a sticky dough, refrigerating the dough overnight, shaping it into loaves or rolls the next day, letting it rise again, and then baking for 45-30 minutes until golden brown. 2. The ingredients include warm water, yeast, sugar, eggs, flour, salt and butter. The sticky dough is made by mixing the wet and dry ingredients together for 10 minutes total. 3. The chilled dough is divided and shaped, either into rectangles for loaves or balls for rolls, before letting it rise again until doubled in size and baking.

    Original Title

    19 brioche bread

    Copyright

    © © All Rights Reserved

    Available Formats

    PDF, TXT or read online from Scribd

    Did you find this document useful?

    Is this content inappropriate?

    1. The document provides instructions for making brioche bread in 5 steps. It involves mixing yeast, sugar, eggs and flour to form a sticky dough, refrigerating the dough overnight, shaping it into loaves or rolls the next day, letting it rise again, and then baking for 45-30 minutes until golden brown. 2. The ingredients include warm water, yeast, sugar, eggs, flour, salt and butter. The sticky dough is made by mixing the wet and dry ingredients together for 10 minutes total. 3. The chilled dough is divided and shaped, either into rectangles for loaves or balls for rolls, before letting it rise again until doubled in size and baking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    386 views1 page

    19 Brioche Bread

    Uploaded by

    api-321646697
    1. The document provides instructions for making brioche bread in 5 steps. It involves mixing yeast, sugar, eggs and flour to form a sticky dough, refrigerating the dough overnight, shaping it into loaves or rolls the next day, letting it rise again, and then baking for 45-30 minutes until golden brown. 2. The ingredients include warm water, yeast, sugar, eggs, flour, salt and butter. The sticky dough is made by mixing the wet and dry ingredients together for 10 minutes total. 3. The chilled dough is divided and shaped, either into rectangles for loaves or balls for rolls, before letting it rise again until doubled in size and baking.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    You are on page 1of 1

    Steps

    Brioche Bread
    1. Combine water, yeast and sugar in the bowl of
    an electric mixer fitted with the paddle attachment.
    Stir the mixture. Let stand until yeast starts to
    froth and foam (about 7 minutes). Add the eggs, a
    couple at a time, and beat for 1 minute on
    medium-high speed until well-mixed.

    2. With the mixer on low speed, add


    2 cups of flour then the salt and continue to mix for
    five minutes. With the machine running, add two
    more cups of flour and continue mixing on low for
    another 5 minutes. Now add the butter, one
    tablespoon at a time, again with the mixer on low
    speed. Then add the remaining ¼ cup of flour and
    continue mixing for another 5 minutes. This dough
    will be very sticky.

    3. Prepare a large bowl by coating it with canola oil.


    Using a spatula remove the dough from the paddle
    attachment and the sides of the mixing bowl.
    Transfer dough to oil-lined bowl and plastic wrap.
    Refrigerate overnight.

    4. The next day, remove the bowl from the


    refrigerator and allow the dough to rest at room
    temperature for an hour. Very lightly sprinkle some
    flour on your work surface and remove the dough
    Makes two loaves or 16 bun/rolls
    from the bowl. Punch down the dough (it should
    have almost doubled in size) and divide it in half. If
    making loaves, roll each half into a rectangle with
    Ingredients the short side being equal in length to the
    bread/loaf pan (around 8” works well) you are
    using. Then jelly roll up the dough so that it is the
    ½ cup warm water (110 F- 120 F) length of the loaf pan. Place the roll seam-side
    1 package active dry yeast (or 2 ¼ down in the pan. Repeat with the other half of
    dough. Plastic wrap the pans and let rest/rise for
    teaspoons)
    another 2 - 3 hours or until. The dough has doubled
    3 tablespoons sugar in size. **If you making rolls/buns, cut each half of
    6 large eggs, at room temperature dough into equal portions of eight. Roll each
    4 ¼ cups all-purpose flour portion into a smooth ball and place on a
    parchment-lined baking sheet pans. Coat one side
    1 ½ teaspoons kosher salt of plastic wrap with oil and place oily side on top of
    ½ pound unsalted butter, at room the balls. Cover with a towel and let rise for
    temperature another 2 - 3 hours or until the dough has doubled
    in size.

    Egg wash (one egg beaten with 5. Preheat oven to 375°F. Brush the loaves (or
    1 teaspoon water) rolls) with egg wash. Bake loaves for 45 minutes or
    until golden brown and hollow sounding when
    tapped on top. Let cool a bit before removing from
    pan and allow them to fully cool on a wire rack. If
    making rolls, bake for 30-35 minutes or until the
    top is golden brown. These keep well for up to
    three days in an airtight container (or you can
    freeze for later use).

    You might also like

    pFad - Phonifier reborn

    Pfad - The Proxy pFad of © 2024 Garber Painting. All rights reserved.

    Note: This service is not intended for secure transactions such as banking, social media, email, or purchasing. Use at your own risk. We assume no liability whatsoever for broken pages.


    Alternative Proxies:

    Alternative Proxy

    pFad Proxy

    pFad v3 Proxy

    pFad v4 Proxy