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Homemade Brioche Bread
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
1 servings
Cíntia Costa
@cintiacosta- Ingredients
- Recipe
- Milk or water (240 ml)1 cup
- Sugar (42g)3 tablespoon
- Salt1 dessert spoon
- Organic Dry Yeast10 g
- Melted butter (60 g)5 tablespoon
- Flour (450g)3 cup
- Whole egg1 unit(s)
- Egg Yolk (for brushing)1 unit(s)
- In a bowl, place 1/2 cup of flour (sifted) with 1/2 cup of milk and the yeast. If you're going to make it in the mixer, you can use her own bowl. Use a fork to mix and cover the bowl with a clean cloth, letting it sit for 15 minutes (this will activate the yeast).
- After this first rest, add the egg, sugar, butter and salt to the bowl and mix well.
- Add the rest of the flour and mix.
- It's beating time! This is a super important part for your bread to be fluffy and tasty. In the mixer: use the hook and let it knead on medium to low speed for 10 to 15 minutes, until the dough is uniform and coming off the sides. By hand: the time is the same, 10 to 15 minutes.
- Time for the second rest. Cover the bowl with plastic wrap to seal and then with a clean cloth to help maintain the temperature. Let the dough rest for about half an hour to 45 minutes, until it doubles in size.
- After the rest, it's time to mold your buns. Sprinkle a little flour on a clean, smooth surface and divide the dough into as many equal parts as you like. Shape into the desired shape and place it to rest on the greased baking sheet (with butter or release agent) that you are going to use, leaving a good space between each loaf so the dough can rise without sticking to each other. I like to do it in two formats: either in polka dots, or a braid. For the braid, I separate the dough into three parts, roll each one (like clay worm) and braid the strips carefully so as not to stretch too much and get everything crooked later, lol.
- Time for the last rest before baking. Once you finish shaping the buns and placing them on the baking sheet, cover them with a damp cloth (helps not to stick dough to the cloth) and let rest for half an hour to 45 minutes, or until doubled in size.
- When there are about 20 minutes left to finish the rest, turn on the oven to preheat (temperature of 180ºC, medium oven). Also take the opportunity to prepare the egg wash, the mixture of an egg yolk with 2 tablespoons of water or milk that you will use to brush the breads and form that dark and beautiful crust when ready.
- Once the rest is over, gently brush each loaf and place in the oven to bake. The time depends on your oven, ambient temperature, etc. and such. The recommended is between 15 minutes and half an hour, until they are golden on top and fluffy. Do not open the oven for more than 15 minutes, otherwise it will wither.
- Are you ready? Remove from oven and let cool! If you have a grid to place the buns to cool, even better (so the residual moisture doesn't “sweat”). But I don't have it and I leave it on the baking sheet, and that's all right.
- Freezing Tips: This bread freezes and thaws super well. So, if you've made more than you're going to consume in the next few days, store some in the freezer to have homemade bread for longer. Once you take it out of the oven and cool a little, put it in bags for freezing, use a straw to suck out excess air and close it with a tight knot, to seal well. Allow to cool completely before placing in the freezer. Defrosting tip: To defrost perfectly, take it out of the freezer the night before, without opening the bag. In the morning, your bread will have defrosted beautifully and will be delicious.
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