Brioche Bread Recipe

This Brioche Bread, Braided Egg Bread, is a delicious French egg bread that will remind you more of a pastry.  Especially great for making French toast.  Broiche Bread is a traditional Easter bread served in France.

 

Brioche Bread

 

Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.

More great Bread Recipes, Sourdough Bread Recipes and Quick Bread Recipes for all your bread making.

 

Brioche Bread – Braided Egg Bread Recipe:

Brioche Bread Recipe

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 1 large loaf

Ingredients:

1/3 cup warm water (110 degrees F.)
2 large eggs, room temperature
2 egg yolks, room temperature
1/2 cup olive oil or vegetable oil
1 teaspoon pure vanilla extract
3 tablespoons sweetened condensed milk
1/2 cup raisins
1/4 cup slivered almonds
1/2 teaspoon salt
2 1/2 cups bread flour
3 teaspoons Instant Active Dry Yeast
Egg Glaze (see recipe below)
Toppings (optional): Seeds, Nuts, Oats, etc.

 

Instructions:

Different bread making techniques:


Bread Machine Recipe:
Place all ingredients except Egg Glaze in bread pan of your bread machine. Process according to manufacturer's instructions for a dough setting.  Do not be afraid to open the lid and check the dough.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

If you can not judge your dough by looking, stick your finger in and feel the dough.  It should be slightly tacky to the touch.  When the bread machine has completed the dough cycle, remove the dough from the pan to a lightly floured surface.  Knead the dough several times and form the dough into an oval; cover with plastic wrap and let rest for 10 to 15 minutes.


Stand Up Mixer Recipe:

In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients except the Egg Glaze.  Using a dough hook, mix all the ingredients together into a uniform dough.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

Turn the dough out onto a floured surface and knead until elastic, about 15 minutes.  Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.

After resting, turn dough bottom side up and press to flatten.  For a three-strand braid, divide the dough into three pieces.  Roll out the pieces into long strands and attach them at the top.  To braid, take the right strand and bring it over the middle one.  Then, take the left strand and bring that over the middle.  Continue to do this, outside over middle, until you reach the end.  Bring the strands together and tuck them under.  Place on a jelly roll pan dusted with cornmeal.  Cover and place in a warm spot to rise, approximately 30 minutes.

Place on a baking sheet dusted with cornmeal or covered with a silpad; cover and place in a warm spot to rise for approximately 20 minutes.  Preheat oven to 350 degrees F.

Oven Rising:  Sometimes I use my oven for the rising.  Turn the oven on for a minute or so, then turn it off again.  This will warm the oven and make it a great environment for rising bread.  If you can nott comfortably press your hand against the inside of the oven door, the oven is too hot.  Let it stand open to cool a bit.

Cool or Refrigerator Rise:  If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise.  A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours.  I usually do this after the first rise and the dough has been shaped into a loaf.

After rising, brush the top of the dough with the Egg Glaze.  Top with your topping choices (if desired).

Bake for 30 to 35 minutes or until nicely browned.  A good check is to use an instant digital thermometer to test your bread.  The internal temperature should be between 200 and 210 degrees F.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven and let cool on a wire rack.

Makes 1 large braided loaf.

 

Egg Glaze:
1 egg yolk, beaten
1 tablespoons water

In a small bowl, combine egg yolk and water until combined.

 

https://whatscookingamerica.net/Bread/Brioche.htm

Source:  Photo from Poupart Bakery in Lafayette, LA.

Categories:

Breakfast Breads    French    French Toast    Sweet Yeast Breads   

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