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Brioche Bread
Created by: Howcan Team
Ingredients
- 4 cups of all-purpose flour
- 1/4 cup of white sugar
- 1/2 teaspoon of salt
- 1/4 cup of warm water
- 1 tablespoon of active dry yeast
- 4 eggs
- 1 cup of unsalted butter, softened and cut into pieces
Instructions
- In a small bowl, dissolve 1/4 cup of sugar in 1/4 cup of warm water. Sprinkle the yeast over the water and let it stand for about 10 minutes, until it becomes frothy.
- In a large bowl, mix together 4 cups of flour and 1/2 teaspoon of salt. Make a well in the center and add the yeast mixture and 4 eggs. Mix until the dough comes together.
- Add the softened butter pieces to the dough and knead for about 10 minutes, until the dough is smooth and elastic.
- Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 2 hours, until it doubles in size.
- Punch down the dough and divide it into 2 equal parts. Shape each part into a loaf and place them in greased loaf pans.
- Cover the pans with the kitchen towel and let the dough rise for another 30 minutes.
- Preheat the oven to 375°F (190°C).
- Bake the loaves for 25-30 minutes, or until they are golden brown and sound hollow when tapped on the bottom.
- Remove the loaves from the pans and let them cool on a wire rack before slicing and serving.
Brioche bread has a rich history dating back to the 15th century in France. This indulgent, buttery bread was originally enjoyed by French royalty and has since become a beloved staple in French cuisine. Renowned chefs like Auguste Escoffier and Julia Child have praised its delicate texture and sweet, slightly eggy flavor. Today, the best brioche can be found in artisanal bakeries across France, particularly in regions like Normandy and Alsace. The key to perfecting brioche lies in the balance of butter, eggs, and flour, resulting in its signature light and airy texture. For a twist, consider making brioche using the traditional "tête" shape, featuring a small ball of dough perched on top.
180 min
2 loaves
220 per serving calories
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