This Simple and Easy Bioche Bread is an absolute treat, with sweet flavor and beautiful soft texture! I love eating it on it's own, but it will be delectable with any addition!
Brioche Bread
Ingredients:
3 ½ -4 Cup AP Flour (600g) *check the note
6 Large Eggs (288 g)
1/2 Cup Sugar (115g)
2 tsp Instant Yeast (10g)
2 tsp Salt (15g)
½ Cup Milk (125g)
1 Cup Unsalted Butter (226g)
1 Large Egg (48g)
Flour humidity and measuring spoons vary greatly. Measure the flour in grams to start with and if you feel that the dough needs to be firmer, start by adding extra 1/4 cup at a time.
Make sure to use either a stand mixer or make this bread by hand. Do not try to use handheld mixer, because the motor will not be able to handle the dough.
Preparation:
Start by adding 3 ½ -4 Cups (600 grams) All Purpose Flour into your mixer bow, fitted with a paddle attachment. Add the ½ Cup (115 grams) Sugar, 2 tsp (10 grams) Quick-Rise Instant Yeast and 2 tsp (15 grams) Salt. Make sure that the salt does not touch the yeast directly. Mix everything together and now slowly add ½ Cup (125 grams) of warm milk. Make sure that your milk does not go over 110 -115 °F (43-46 °C) so that it does not kill off the yeast. Even slightly cool milk is better than too hot.
After adding the milk, add all the 6 eggs (288 grams). Now mix on low for about a minute, until everything gets combined. Now remove the paddle attachment and switch it for a dough hook. Let the mixer knead the dough on low for 10 minutes. Occasionally, stop the mixer and scrape the dough back into the mixer. After 10 minutes, start adding 1 Cup (226 grams) Unsalted Butter, at room temperature. Add the butter 1 Tbsp. at a time, until all the butter is incorporated. This process is slow and could take up to 10 minutes. After all of the butter is incorporated, let the mixer knead the dough for another 10 minutes, or until your dough passes the “windowpane test”. That means that you should be able to stretch the dough and sort of see through it, without the dough breaking apart. Depending on few factors, this can take extra 10 or 20 minutes, until the gluten is properly developed.
Once the dough is ready, place it in an oiled bowl and cover tightly with a plastic wrap. Place it in a draft free place, like an oven with the light on only, or even a microwave, and let it rise or proof for 1 hour.
After 1 hour, punch the dough down and cover it again with a plastic wrap and now place in the fridge for 4 hours or even overnight for second proof.
After the second proof, take the dough out onto a floured surface and separate it into portions. Separate the dough in half for 2 loaves and then split each half in another 6 pieces, for 12 pieces in total. Shape the pieces into small squares and then roll them or shape into buns. Place seam side down, into the oiled loaf pans. Cover lightly with a plastic wrap and let the loaves rise for 2.5 hours. At 2.5 hours, preheat your oven to 350 F (175 C) and let the bread rise for another 30 minutes. After 3 hours in total, brush the loaves with egg wash, made with 1 egg and 1 Tbsp Water. You can now also add sesame seeds or peartsugar. Bake the bread for 30 minutes. After 30 minutes, let them rest in the pan for about 5 minutes, in the pan and then using an offset spatula or a knife remove them from the pans and let them cool down some more. Store the leftover bread at room temperature in an airtight container or plastic bag.
Enjoy!
Thank you for watching :-)

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