Brioche Bread is a sweet French-originated dough, with a soft and light texture and a delicate flavor, making it perfect for breakfast or an afternoon snack, enjoyed sliced with jam or chocolate cream.
Its dough is rich with simple ingredients like butter, eggs, milk, and sugar. My recipe is without butter, but with extra virgin olive oil.
Patience is required for its preparation, both for the rising phases necessary to achieve the classic fluffiness and for preparing the dough. You can knead by hand, use a stand mixer or follow the sourdough brioche bread recipe; in any case, you’ll achieve a fragrant and perfect brioche bread.
Shall we prepare it together, what do you think?
I’ll also leave you with:
- Difficulty: Easy
- Cost: Economical
- Rest time: 5 Hours
- Preparation time: 20 Minutes
- Portions: 10
- Cooking methods: Electric Oven
- Cuisine: French
- Energy 296.86 (Kcal)
- Carbohydrates 45.86 (g) of which sugars 3.81 (g)
- Proteins 9.71 (g)
- Fat 8.81 (g) of which saturated 1.76 (g)of which unsaturated 0.81 (g)
- Fibers 1.55 (g)
- Sodium 8.99 (mg)
Indicative values for a portion of 70 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Brioche Bread
- 6 oz Manitoba flour
- 0.28 oz fresh brewer's yeast
- 2/3 cup milk
- 8.8 oz Manitoba flour
- 7 oz all-purpose flour
- 1 egg
- 1 egg yolk
- 1 tbsp sugar
- 1/3 cup extra virgin olive oil
- 2/5 cup water
- 1 egg yolk
- 1 tsp milk
Preparing the Brioche Bread
Dissolve the yeast in lukewarm milk and pour it into the flour. Mix everything with a fork, the dough will be sticky. Cover it with plastic wrap and let it rise until doubled.
In the stand mixer bowl, combine the two flours, oil, sugar, eggs, and starter dough. Knead and slowly add water in a stream, then add the salt. Knead until compact and cover with plastic wrap. Let it rise until doubled, which will take 4-5 hours.
Once risen, place the dough on the work surface, knead by hand, perform two series of folds, cut and make three ropes about 31 inches long. Braid them into the classic braid and place in a loaf tin lined with parchment paper. (Or, if you prefer not to braid, you can cut the dough into 8 equal balls, fold each one, round them well, and place them alternately in the tin.)
Brush the brioche bread with the egg yolk beaten with a little milk, let it rise until doubled again, then bake in a static mode at 350°F for about 25 minutes.
When golden brown, take it out of the oven, let it cool and then taste.
Storage
We can store it for a couple of days under a cake dome, or it can be frozen and sliced to have our portion always ready. Want another breakfast idea? Try the brioche recipe!
See you soon, Susy.
