Today I woke up not wanting to think about anything, so I browsed through some cooking magazines, got inspired, and decided to try making brioche bread, or sandwich bread, which I must say turned out great!
I created my recipe by following my instincts, as I always do, and using the ingredients I already had at home. Now I’m sharing it with you, so if you like, you can replicate it. It’s really simple, more than it seems, and you don’t even need special tools, you can easily knead it by hand.
- Difficulty: Medium
- Cost: Cheap
- Rest time: 6 Hours
- Preparation time: 30 Minutes
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for Brioche Bread
- 390 g ancient grains flour
- 2 g dry yeast (or 6 g if using fresh yeast)
- 1 egg
- 190 ml semi-skimmed milk
- 20 g brown sugar
- 11 g salt
- 35 ml extra virgin olive oil (or 40 g of butter at room temperature)
- to taste sesame seeds
- 2 tablespoons poppy seeds
Tools
- Stand mixer
- Loaf pan
Preparation of Brioche Bread Dough
Pour the flour with the yeast and sugar into the stand mixer bowl and start the paddle attachment at low speed to mix well.
Add the room temperature egg and the milk gradually, while continuing to mix.
Once all the milk has been absorbed and a dough that starts detaching from the sides has formed, switch to the dough hook and gradually add the salt and poppy seeds. Lastly, pour in the oil gradually and make sure it is fully absorbed.
At this point, once the dough is well incorporated (meaning it should stay attached to the hook when you lift it), form a ball and let it rise in a lightly greased container.
Wait until your dough doubles in volume, then turn it out onto a lightly floured work surface and roll it out with a rolling pin.
You need to form a rectangle with the short side as long as the long side of the loaf pan (sorry for the pun, it’s easier done than said).
The thickness should be about 1/4 inch.
Now roll it tightly and place it in the lined with parchment paper.
Cover with plastic wrap and let it rise in the turned-off oven with the light on.
As soon as the dough reaches just below the edge of the pan, brush with milk and top with sesame seeds.
Let it rest for 5 minutes and bake in a preheated static oven at 350°F for about 30 minutes.
Wait for it to cool before slicing, otherwise, it will crumble a bit.
#adv
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An Extra Idea
Once cooled, you can slice it into thick or thin slices and toast them in the oven. This way, you can get delicious rusks for breakfast.
