Spongy-sweet-brioche-bread-recipe-step-by-step

Spongy Sweet Brioche Bread Recipe

Brioche bread is a classic French bread enriched with butter and eggs, creating a tender, spongy texture and a slightly sweet flavor. Perfect for breakfast, tea time, or as a base for decadent French toast, this bread will win you over with its golden crust and airy crumb. Here’s a detailed, step-by-step guide to making it.

Ingredients

For one loaf (or about 12 rolls):

• Flour mixture:
  • 3 ½ cups (450g) all-purpose flour or bread flour
  • 1 tsp salt
  • 3 tbsp sugar
• Yeast mixture:
  • 2 ¼ tsp (7g) active dry yeast
  • ⅓ cup (80ml) warm milk (110°F/45°C)
  • 1 tbsp sugar
• Wet ingredients:
  • 3 large eggs, at room temperature
  • 1 tsp vanilla extract
  • ½ cup (115g) unsalted butter, softened and cubed
• Egg wash:
  • 1 egg
  • 1 tbsp milk

Equipment Needed

• Mixing bowls
• Stand mixer with a dough hook (optional)
• Baking pan or loaf tin
• Pastry brush
• Clean kitchen towel

Step-by-Step Instructions

1. Activate the Yeast

1. In a small bowl, combine the warm milk, sugar, and yeast.
2. Stir gently and let sit for 5-10 minutes until the mixture becomes frothy. This indicates the yeast is active.

2. Prepare the Dry Ingredients

1. In a large mixing bowl, whisk together the flour, salt, and sugar.
2. Set aside.

3. Mix the Wet Ingredients

1. In another bowl, beat the eggs lightly and add vanilla extract.
2. Add the frothy yeast mixture to the beaten eggs and stir until well combined.

4. Combine Wet and Dry Ingredients

1. Make a well in the center of the dry ingredients and pour in the wet mixture.
2. Mix with a wooden spoon or in a stand mixer on low speed until a shaggy dough forms.

5. Incorporate Butter

1. Gradually add the softened butter, one cube at a time, ensuring it is fully mixed before adding the next.
2. Knead the dough for about 8-10 minutes by hand or 5-6 minutes in a stand mixer with the dough hook.
   • The dough should be smooth, elastic, and slightly sticky.

6. First Rise

1. Lightly oil a large bowl and place the dough inside.
2. Cover with a damp kitchen towel or plastic wrap.
3. Let rise in a warm place for 1-2 hours, or until the dough has doubled in size.

7. Shape the Dough

1. Punch down the risen dough to release air.
2. Turn it onto a floured surface and shape as desired:
   • For a loaf: Form the dough into a rectangle and roll it tightly into a log. Place in a greased loaf pan.
   • For rolls: Divide into 12 equal pieces, shape into balls, and place them in a greased baking dish.

8. Second Rise

1. Cover the shaped dough with a towel and let rise for another 30-45 minutes until puffy.

9. Preheat the Oven

1. Preheat your oven to 375°F (190°C).
2. Position a rack in the center.

10. Apply Egg Wash

1. Whisk together the egg and milk for the egg wash.
2. Gently brush the tops of the dough with the egg wash for a shiny, golden crust.

11. Bake the Brioche

1. Bake for 25-30 minutes (rolls) or 35-40 minutes (loaf), until the tops are deep golden brown.
2. If the tops brown too quickly, tent with foil for the last 10 minutes.

12. Cool and Serve

1. Remove the brioche from the oven and let cool in the pan for 10 minutes.
2. Transfer to a wire rack to cool completely before slicing or serving.

Tips for Success

• Warm Environment for Rising: If your kitchen is cool, let the dough rise in a turned-off oven with the light on.
• Soft Butter: Ensure the butter is at room temperature for easy incorporation.
• Kneading Check: The dough should pass the “windowpane test” — stretch it gently; it should form a thin, translucent sheet without tearing.

Storage and Serving Suggestions

• Storage: Wrap brioche tightly in plastic wrap and store at room temperature for up to 3 days.
• Freezing: Freeze in an airtight bag for up to 2 months.
• Serving: Enjoy plain, with butter and jam, or use it to make French toast or bread pudding.

Enjoy your soft, spongy sweet brioche bread with its melt-in-your-mouth goodness!