The Cream Brioche Bread is a loaf-shaped leavened bread of French origin. Once baked, the texture is very light and the taste is slightly sweet. With this dough, you can also make brioche or small rolls. I like it a bit sweeter, decide for yourself if you want to reduce the sugar, and I didn’t use eggs in this dough. The process is straightforward if you have a mixer, but you need time for the somewhat lengthy rising. For this recipe, you need to use a loaf pan. Once ready, sliced and served for breakfast, you will taste its flavor and soft texture.
Other recipes
- Difficulty: Medium
- Cost: Very economical
- Rest time: 7 Hours
- Preparation time: 45 Minutes
- Portions: 8
- Cooking methods: Electric oven
- Cuisine: French
- Seasonality: All seasons
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 cups Manitoba flour
- 3/4 cup fresh liquid cream
- 1 tsp fresh yeast
- 2 tbsps butter
- 1/2 cup whole milk
- 1/2 cup sugar
- 1/2 tsp butter (for the mold)
- 1 tsp flour (for the mold)
- 2 tbsps milk (to brush the surface)
- 1 tbsps powdered sugar
Tools
- Bowl
- Stand Mixer
- Loaf Pan
- Kitchen Scale
Steps
Start by preparing a starter in a bowl by dissolving the fresh yeast with lukewarm milk and adding 100 grams of all-purpose flour taken from the total. Mix until you get a slightly sticky dough. Cover with plastic wrap and let it rise for 2 hours in a draft-free place. Inside the turned-off oven with the light on is perfect. After 2 hours, the dough will have doubled and will be ready for the next step.
Place the starter in the mixer using the hook attachment and add the cream at room temperature, sugar, flours, and continue mixing, finishing with the lukewarm melted butter. Let it work for 5 minutes then stop for another 5 minutes. Repeat this interval 3 times.
Once the dough is well-kneaded, place it on the work surface and continue with your hands, folding it a couple of times. Form a ball, place it in a floured bowl, cover with plastic wrap, and let it rise for another 3 hours in the turned-off oven with the light on. After the time has passed, turn the dough out onto the floured work surface.
Gently spread the dough with your hands and divide it into 3 pieces. Each piece should be folded several times, as shown in the photos, and after rolling it, shape it into a ball.
Once prepared, the 3 balls should be placed in a greased and floured loaf pan. Let rise again for at least 2 hours, always covered and away from drafts. Preheat the static oven to 350°F. Once risen, brush with a little warm milk and bake on the middle rack. Bake for 25-30 minutes, ensuring it doesn’t brown too much. Once baked, let it rest a few more minutes with the oven door ajar. Once your Cream Brioche Bread is cool, it can be sprinkled with powdered sugar and served in slices.
