Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 tablespoon active dry yeast
- 1/2 cup warm milk
- 3 eggs
- 1/2 cup unsalted butter, softened
- 1 egg yolk
- 1 tablespoon water
Special equipment needed:
- Stand mixer with dough hook attachment
- Pastry brush
- Loaf pan
Step-by-step instructions:
1. In the bowl of a stand mixer, combine flour, sugar, salt, and yeast. Mix until well combined.
2. In a separate bowl, whisk together warm milk and eggs. Add the egg mixture to the flour mixture and mix on low speed until the dough comes together.
3. Increase the speed to medium and add the softened butter, one tablespoon at a time, until fully incorporated.
4. Knead the dough with the dough hook attachment for 5-7 minutes until the dough is smooth and elastic.
5. Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for 1-2 hours, or until doubled in size.
6. Preheat the oven to 375°F.
7. Grease a loaf pan with butter.
8. Punch down the dough and shape it into a loaf. Place the loaf into the prepared pan.
9. In a small bowl, whisk together the egg yolk and water. Brush the egg wash over the top of the loaf.
10. Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
11. Remove from the oven and let cool in the pan for 10 minutes. Transfer to a wire rack to cool completely.
- Time:
Preparation time: 20 minutes
- Rising time: 1-2 hours
- Cooking time: 30-35 minutes
Temperature:
- Oven temperature: 375°F
Serving size:
- Makes 1 loaf
Nutritional information:
- Calories: 220
- Fat: 9g
- Carbohydrates: 29g
- Protein: 6g
Substitutions for ingredients:
- All-purpose flour can be substituted with bread flour.
- Granulated sugar can be substituted with honey or maple syrup.
- Warm milk can be substituted with warm water or plant-based milk.
- Unsalted butter can be substituted with margarine or coconut oil.
Variations:
- Add 1/2 cup of raisins or chocolate chips to the dough before kneading.
- Sprinkle cinnamon and sugar on top of the egg wash before baking.
- Make mini brioche rolls by dividing the dough into 12 equal pieces and shaping them into balls. Place them in a greased muffin tin and bake for 15-20 minutes.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Cover the dough with a clean kitchen towel to prevent it from drying out while rising.
- Use a sharp knife to make a shallow cut down the center of the loaf before baking to prevent the bread from cracking.
Storage instructions:
- Store the brioche in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- Preheat the oven to 350°F.
- Wrap the brioche in aluminum foil and bake for 10-15 minutes, or until heated through.
Presentation ideas:
- Slice the brioche and serve with butter and jam.
- Use the brioche to make French toast or bread pudding.
Garnishes:
- Dust the top of the brioche with powdered sugar before serving.
Pairings:
- Serve the brioche with a cup of coffee or tea.
Suggested side dishes:
- Fresh fruit salad
- Scrambled eggs
- Bacon or sausage
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of warm milk at a time until the dough comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until the dough is smooth and elastic.
Food safety advice:
- Make sure to wash your hands and all utensils before and after handling the dough.
- Use a food thermometer to ensure the bread is cooked to an internal temperature of 190°F.
Food history:
- Brioche is a French pastry that originated in the 17th century. It is known for its rich, buttery flavor and soft, fluffy texture.
Flavor profiles:
- Sweet, buttery, and slightly yeasty.
Serving suggestions:
- Serve the brioche warm or at room temperature.
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Region: French