This Easiest Brioche Bread is so airy and flaky that it literally melts

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You will only need 7 simple ingredients to make this buttery brioche bread: warm milk, sugar, dry yeast, cold eggs straight from the fridge, all-purpose flour, salt, and soft unsalted butter

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Chop slices of brioche into bread cubes and place them in a large bowl. Season with salt and pepper, dried herbs, and garlic powder, and drizzle over a little melted butter or olive oil. Toast in the oven at 356°F/180°C for 10-15 minutes until golden brown, or roast them in the air fryer for 4 minutes until crispy.

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Butter a loaf pan and place the braided dough inside. Cover with plastic wrap or cheesecloth and let it proof again for an hour in a warm place, or until it doubles. Brush with egg wash and bake. Once it has risen, brush the dough with egg wash and bake at 350 degrees Fahrenheit for 35-40 minutes, until golden brown.

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How to Make Brioche Bread. 1. In the bowl of a stand mixer, combine the yeast with a portion of the flour, milk, and sugar. 2. Loosely cover the mixing bowl and let stand at room temperature until foamy. 3. Add the remaining flour, salt, and sugar to the mixing bowl. 4.

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To make the dough: Place flour, sugar, yeast, and salt in the bowl of a standing mixer and mix to combine.Attach the dough hook to the mixer. Add eggs, milk, and vanilla and mix on low-medium speed for 4-5 minutes, until dough comes together.

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Preheat oven: Preheat oven to 200°C/390°F (180°C fan) when dough is almost ready. Shelf position: Position shelf so loaf will sit in the lowest 1/3 of the oven. Egg wash: Brush the brioche surface very gently with whisked egg. Bake uncovered 15 min: Bake brioche for 15 minutes, uncovered, until a beautiful deep golden.

Brioche Bread Recipe The Flavor Bender

Step 1 Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and.

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Step-by-Step Instructions. In a large bowl, combine the melted butter, warm water, sugar, salt and yeast. Whisk to combine, and then add 5 of the eggs. Whisk again until evenly combined. Add the flour all at once. Stir with a wooden spoon until the mixture is uniform.

Brioche Bread Recipe

In a small bowl, mix the warm milk, 1 tablespoon of sugar, and the yeast. Let it sit for about 5-10 minutes until it becomes frothy. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt. Add the yeast mixture and eggs to the dry ingredients.

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In the bowl of a stand mixer, combine your warm milk, yeast, and 1 tablespoon of your sugar. Allow the mixture to sit for about 5 minutes until the yeast becomes active and foamy. Add in the rest of the sugar, butter, and eggs. Mix using the whisk attachment on medium high speed until everything comes together.

Brioche (Soft French Sweet Bread Recipe) Fifteen Spatulas

Place the all-purpose and bread flours in a large mixing bowl and whisk to combine. Add the water, yeast, sugar, salt, and eggs, and mix together on medium-low speed until combined (approx. 7 minutes), stopping to scrape the bottom and sides of the bowl with a silicone spatula.

Basic Brioche Bread Recipe Let the Baking Begin!

In the bowl of a stand, stir the warm milk, yeast, and sugar together. Proof yeast for about 5-10 minutes until foamy. Using the paddle attachment, add eggs, 1 at a time, then yolks and vanilla. Add dry ingredients to wet and mix for 3 minutes, before adding remaining flour and mixing 5 minutes.

This Easiest Brioche Bread is so airy and flaky that it literally melts

Bake in a preheated 350°F oven for 30 to 35 minutes, tenting with foil after 15 to 20 minutes. Bake until the internal temperature reaches at least 190°F in the center, and up to 205°F for a crustier loaf. To make the glaze: Combine the confectioners' sugar, vanilla, and salt. Add enough cream to make a pourable consistency.

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Put this ball inside the bowl and allow the dough to rise for 1 to 1 1/2 hours, until it's an inch above the edge of the pan and looks puffy. Preheat the oven to 375°F. Once the dough is risen, remove the small bowl and gently replace the topknot. Whisk together the egg and water, and brush the bread with the egg glaze.

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Fit the bowl on your stand mixer, and using the dough hook, mix on low for 1 minute, until the dough starts to come together. With the mixer still running on low, add the remaining 1/2 cup of flour. When the flour has been incorporated, increase the speed to medium, and mix for 15 minutes.

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Proofing the bread before baking. Proof the bread in the covered loaf pans for about 2 hours at room temperature, or until doubled in size, and almost reaching the top of the pan. Preheat the oven to 325°F/163°C before baking the loaves. Once doubled in size, brush the tops with an egg wash.