Brioche bread loaf is super soft, a slightly sweet, light, very soft delight perfect for breakfast. A classic leavened bread that feels like home and is loved by the whole family. Excellent simply dipped in tea or sliced and spread with good jam or hazelnut cream (Nutella).

SEASONALITY of brioche bread: enjoyed all year round.

SOFT sweet RECIPES

Difficulty: Medium
Cost: Cheap
Rest time: 7 Hours
Preparation time: 30 Minutes
Portions: Yields 2 loaf pans (halve for one loaf)
Cooking methods: Oven
Cuisine: French
Seasonality: All seasons

326.80 Kcal

calories per serving

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Energy 326.80 (Kcal)
Carbohydrates 49.45 (g) of which sugars 10.49 (g)
Proteins 7.94 (g)
Fat 11.51 (g) of which saturated 7.02 (g)of which unsaturated 4.19 (g)
Fibers 1.30 (g)
Sodium 55.46 (mg)

Indicative values for a portion of 100 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

Super Soft Brioche Bread

2 g Dry yeast (or 6 g of fresh yeast)
400 g All-purpose flour
170 g Type 1 flour (or bread flour)
90 g Sugar
140 g Water (at room temperature)
160 g Whole milk (or 180 g of yogurt – at room temperature)
2 eggs (approximately 120 g – at room temperature)
120 g Butter (melted)
1 lemon zest (or organic orange)
1 pinch fine salt

How many calories in a 100-gram slice of brioche bread?

Tools

Stand Mixer
Kitchen Scale
2 Aluminum Loaf Pans Approx. 8.66 (9.84) x 3.15 (4.72) x 3.15 (h) inches
Parchment Paper

Vegetarian Brioche Bread

Keep in mind that rising times can vary slightly depending on the season, climate of the place and container (chamber) used, the temperature of the water used, and all other ingredients (also worked dough gets warm), the quantity and strength of the flour… baking is an art (white) and as such requires experience for an optimal result.

Total RISING time: about 7 hours
1st rise: 150 to 180 minutes
2nd rise: about 180 minutes
3rd rise: at least 60 minutes

Prepare the dough
Dissolve the yeast (dry or fresh) in a little warm water (between 77°F and 81°F) with half a teaspoon of sugar.
Add ingredients at room temperature, in order: the flour (570 g total), sugar (90 g), water (140 g), milk (160 g), 2 medium eggs (120 g), zest of an organic citrus fruit (or vanilla powder). Start the mixer and knead all ingredients at medium-low speed.
Meanwhile, gently melt the butter (120 g) in the microwave or in a double boiler. Once melted and cooled, add it slowly to the dough along with a pinch of salt.
The brioche dough will be rather soft and sticky. Knead for at least 15 minutes.
First rise (approximately 2.5 hours)
Let it rise in the bowl covered with plastic wrap, in a sheltered place away from drafts until it doubles in size.
Second rise (approximately 3 hours)
Place the dough on a well-floured work surface and make 2 three-folds. Then return the dough to the covered bowl and place it again in a sheltered place.
Third rise (approximately 1.5 hours)
On the floured workbench, divide the dough into two loaves and make 1 three-fold to form two rolls of brioche bread.
Wet a piece of parchment paper under running water and squeeze it, then use it to line the baking pan where the brioche bread loaf will be inserted.
Place in the oven off at 122°F until its volume has doubled or tripled.
Once risen, remove from the oven and place the two pans in a sheltered place, preferably covered with a kitchen towel or plastic wrap.
Baking the super soft brioche bread
Preheat the static oven to 320°F and place a pot (without plastic parts) full of water at the bottom of the oven. Once the temperature is reached, insert the two pans into the oven and bake for about 50 minutes, adjusting according to your oven.