Braided Brioche Bread anyone? There is nothing more satisfying than baking your own bread. Freshly home baked breads are a perfect way to win the hearts of your loved ones.
This brioche bread is ultra soft, rich, and buttery! Not only it’s delicious to eat, but easy to make too! Perfect for sandwiches, French toast or just to eat on its own.
Now here’s the funny bit… I baked this bread and never got to eat it!! Spent the whole morning preparing the bread, and. In the afternoon I baked it and took all the shots, and as soon as I finished clicking the photos I took a pause and started chatting with my kiddos completely forgetting I left the bread in studio unattended…and to my utter dismay, Pesto (my furry baby) ate the whole bread!! 😧 I made another bread from scratch the next day for us to taste but at least one member of the our family enjoyed that first loaf 😅
PREP TIME: 20 minutes
BAKE TIME: 40 minutes
PASSIVE TIME: 2 hours
MAKES: 1 large loaf
INGREDIENTS
For Dough
1/4 cup warm water
1 1/4 cup full cream milk, warm
2 tsp dry active yeast
175g butter unsalted, softened
1 whole egg + 3 egg yolks, room temperature
2 tbsp white granulated sugar
4 cups plain flour + 2 tbsp extra for dusting
1 1/2 tsp kosher salt
For basting:
1 tbsp butter, melted
1 egg, lightly beaten
1/2 tsp sea salt flakes
Equipment needed:
12x5x4 inch Loaf pan
METHOD
In a small bowl, pour warm water, yeast and sugar. Mix and let it stand for 10 minutes until it’s foamy on the top.
In a stand mixer bowl fitted with hook attachment, add sifted flour and salt.
In a small jug, pour milk and eggs and give it a quick whisk to combine. Pour the yeast water in milk mixture and stir to mix.
Keeping the stand mixer on low speed (speed 4) and while the stand mixer is still running, slowly pour the yeast and milk mixture and keep mixing for 10 minutes until the dough is smooth and a ball is formed. The dough shouldn’t stick on the sides of the bowl, if your dough is bit sticky add flour if need be, adding only a tablespoon at a time. Alternatively if your dough is bit tight add a tablespoon or 2 of milk and mix to make a pliable soft dough.
While mixer is running, add the softened butter a tablespoon at a time and let it it incorporate completely in the dough.
Turn the dough out onto a floured work surface and shape it into a smooth ball of dough. Since the dough will be really soft and slightly sticky, make sure your hands are lightly floured too. Place the dough in a large greased bowl, cover with cling wrap and keep it in a warm place for 2 hours or until the dough is double in size. Time may vary depending on room temperature and weather conditions. It might take 1 hour if it’s too warm outside or upto 2.5 hours if the weather is slightly cooler.
Once the dough is ready, remove from the bowl and divide it into four equal parts. Lightly dust the kitchen top, roll each dough piece into a 12” long fat rope.
Pinch the ends of the four ropes together from one end, interlace them into a tight four strand braid without stretching too much. Gently pinch the other ends together and tuck slightly underneath. Carefully lift the shaped dough with both hands from smaller ends and place it in the loaf pan. Lightly grease the cling wrap and cover the tin keeping the greased side down. Let stand for another hour for the second proving.
Meanwhile, preheat the oven at 190° C.
Once the dough proves and rises double in size, brush the dough lightly with melted butter. Whisk the egg and brush on top. Place the loaf pan in a pre-heated oven for 35-40 minutes or until the crust is deep golden brown. If the crust is weak in colour bake for another 5 minutes.
Remove from the oven and let stand for 10 minutes. Unmould it on the cooling rack and cool slightly (10-15 minutes). Brush with remaining melted butter and sprinkle flake salt on top. Let stand for another 15 minutes, slice and serve warm slithered with butter or clotted cream and jam of your choice.
