Soft bread and brioche are a preparation that I wanted to make with two types of flour, one from durum wheat semolina and the other dark with grains, to add a touch of color and diversity to this bread.
Given their softness and smaller size, I find them fantastic to fill and then present for a breakfast, snack, buffet or an aperitif with friends and family.
If you like leavened products, take a look at these other recipes:
- Difficulty: Easy
- Cost: Cheap
- Rest time: 5 Minutes
- Preparation time: 20 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Let’s see what we need to prepare the recipe
- remilled durum wheat semolina (10.5 oz)
- grain flour (8.8 oz)
- all-purpose flour (0.7-1.1 oz for the work surface)
- water (13.6 oz)
- sugar (0.25 oz)
- fresh brewer's yeast (0.4 oz or 0.12 oz dry)
- extra virgin olive oil (0.5 oz)
- fine salt (0.25 oz)
- to taste chia seeds (optional)
Tools
I used the stand mixer, but the dough can easily be made by hand
Steps
Let’s see the simple steps
Mix the flours, the semolina, and the dark or wholemeal flour if you prefer. Separately, dissolve the fresh brewer’s yeast in lukewarm water and sugar and add them to the center of the flours.
Now also add the oil slowly and then start kneading with the mixer or by hand. Gradually gather the flour from the edges and when the dough begins to come together, only then, incorporate the salt.
Once the dough is formed, let it rise for three hours, covered with a cloth or plastic wrap. After the rest, the dough will have doubled, you can take it and shape it into round and brioche shapes or whichever you prefer.
Let it rest for about two more hours until the rolls double. If you like, brush the surface of the bread with a little oil and add chia seeds.
Once risen, bake, preheating the oven in static mode at 374 degrees Fahrenheit, for about 15 minutes. Always check the inside with a toothpick before removing from the oven. Depending on your oven, it may take a few minutes less or more.
The bread is ready to be enjoyed.
Tips on Soft Bread and Brioche
The bread keeps well for up to two days in a paper bag. If you wish, you can also freeze it. When ready to use, just take it out a few hours before and maybe warm it up a little in the oven or in a pan. It will always be good and fragrant.
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BRICCIOLA ⬅️
