Brioche Bread

Brioche Bread

                Ingredients                              Yield: 1 loaf

• 70ml (1/3c) Milk
• 9g (2 1/4tsp) Dry Active Yeast
• 70g (1/2c) All-purpose Flour
• 180g (3+1 yolk) Eggs
• 290g (1 3/4c+3Tbsp) All-purpose Flour
• 18g (1Tbsp+1tsp) Granulated Sugar
• 7g (1 3/4tsp) Salt
• 245g (1c +1 1/2Tbsp) Butter, softened and cubed

                Instructions

1. Combine milk, and sugar. Scald on the stove and cool until it is just warm.
2. Pour into a stand mixer bowl and add the yeast. Let it activate for 10 minutes. (This dough can be made by hand but will get messy).
3. Add flour and mix with paddle attachment until smooth. Let double in size for about an hour.
4. Add eggs gradually into the dough. (The eggs do not always mix in well).
5. Add the flour and salt to form a stiffer dough. (You may have to switch to a dough hook).
6. Add butter gradually, mixing thoroughly in between each addition. 
7. (Switch back to a paddle attachment if switched to a dough hook). Mix the dough on medium high speed until smooth.
8. Form into a loaf shape and place in a greased loaf pan. (For easier removal add a piece of parchment on the bottom of the pan). Cover with a damp cloth and let double in size for an hour.
9. Bake in a preheated 375 degree Fahrenheit oven for 20-30 minutes until a rich golden brown colour.
10. Make sure to let it cool for a few minutes in pan before removing. Also let fully cool before slicing as it tends to fall apart if cut while warm.

Check out the video!!

https://youtu.be/xjRJVo1g688