Brioche itself is a very heavy dough due to all the Butter and Eggs so it will take twice as long to rise and double in size, before baking. To make a dough that can be handled the Butter and the Eggs must go in cold. Try and keep the dough cold when working and developing it. The dough will be sticky when your trying to form it, lightly dust your hands with Flour and move quickly!
It will take practice to make picture perfect loaves. Just like everything it takes practice. Please measure everything by weight, not volume.
Keys to success:
- Find the best quality Butter and Fresh Eggs
- Butter and Eggs must be cold
- If your dough is warm, it will be loose – do not add more Flour! Put your dough into the refrigerator.
- The dough must double in size
- Preheat your oven to 375 degrees
The following recipe will make 2 medium loaves
- 1/3 Cup Warm Water
- 1/2 ounce Fresh Yeast
- 9 ounces All-Purpose Flour
- 5 ounces Bread Flour
- 10 ounces Unsalted Butter
- 4 each Large Eggs
- 1 ounce Sugar
- 1/2 ounce Powdered Milk
- 1 teaspoon Salt
Pour the warm water in a medium sized bowl add Yeast. Stir with a fork until it is dissolved. Let it stand for 5 minutes.
Add 2 ounces of Bread Flour stir until well combined. Cover with a dry towel and let it rise in a warm spot. It will double in size and bubbles will appear on the surface, this takes about an hour.
Place the remaining Flours, Butter, Eggs, Sugar and Powdered Milk in the same bowl. Beat with an Electric mixer on low speed for 5 minutes. Add the Yeast and Water mixture and mix on Low speed for 5 more minutes.
Add your Salt and mix on Medium speed for 5 more minutes. The dough will become Smooth & Shiny.
Cover the bowl with plastic wrap and Freeze for 30 minutes. Remove from the freezer and punch down the dough to 1/2 inch thickness. Put in the refrigerator overnight.
Weigh out dough to 5 & 1/2 oz and using a little extra Flour roll your dough into balls. Butter you pan. If using a rectangular pan roll dough into logs. If using a round pan roll them into balls, we’ll use the log example.
Once you have put your dough into your buttered pan, cover your pan and set aside until your dough has doubled in size. Be patient!
Brush your doubled in size dough with egg-wash and bake for 40-45 minutes. Transfer the finished Bread in there pans to a wire rack to cool.
Fresh Bread, it does take work. The results will have you making Bread more then you ever thought – Enjoy!