I don’t think I’ve ever actually made homemade bread..well actually my parents used to way back in the day when we bought this toaster oven that was also a bread maker (yes, very clever invention). Other than that I usually buy my bread from a bakery or regular supermarket- I’m a little too lazy to sit there kneading dough and all that. But I was in DESPERATE need for a loaf of Brioche for my Herbed Fig & Walnut Brioche Stuffing, but apparently all the Italians on Staten Island (nor the Panera) don’t make Brioche!! I searched in multiple supermarkets, called various bakeries and stalked the Panera website to see if they have a loaf similar to brioche. But everything was either too complicated and fruity or it simply wasn’t available!
My mother was trying to persuade me to make another kind of stuffing, but I was too set on making this yummy Brioche stuffing to give up on my main ingredient! Then I decided, wait I cook, I bake, why don’t I just MAKE a loaf of Brioche? To my surprise, the recipe is SUPER simple, and literally contains ingredients that are staples in a household. Butter, milk, sugar and eggs (I had to buy the yeast, but no biggy!). It’s simple and really delicious- so good that I was tempted to eat it right then and there instead of making my stuffing with it! So, here we go!
Simple Brioche Recipe:
- 1 2/3 cup All Purpose Flour
- 1 tbsp wet yeast, crumbled (or dry-bakers yeast is fine) I used wet because that’s all my deli had!
- 6 tbsp unsalted butter, room temp cut into pieces (yes, this obviously is not one of my healthy recipes)
- 2 large eggs, room temp
- 1/3 cup warm milk (I used Skim Plus)
- 2 tbsp sugar
- pinch of salt
- 1 egg yolk with a dash of sugar (for the glaze)
- PAM baking flavor
No fancy tools here- I used my hands!! You can use a mixer attached with a dough hook. You DO need a loaf pan though.
1. In a large bowl add flour and yeast and mix well. Create a hole in the middle of the flour mixture.
2. Slowly dribble the warm milk into the middle, while mixing the dough in with your finger tips. It’ll form into rough dough pieces.
3. Add the salt and sugar and combine well. Add the soft butter piece by piece, mixing well after each addition with your fingers. At this point I started to knead the dough to make sure each piece of butter was incorporated well.
4. Once all the butter is incorporated, add each egg ONE AT A TIME, and knead into dough. Mix well before the 2nd egg, making sure all the white and yolk and combined into the dough. Dough will be very sticky and wet. Knead and mix until the dough becomes and elastic and pulls away from your fingers and bowl. Cover bowl tightly with plastic and set in a warm place to rise. I put mine in the oven (it was off obviously), so no drafts hit it.
After 2 hours..
5. By now it should have doubled in size. Mix and knead the dough for 10 minutes. Rip into 4 even sized balls. Spray loaf pan with PAM and place the 4 balls in a row. Cover with plastic wrap and set in a warm place to rise again.
After 1 hour..
6. Preheat oven to 400 degrees.
7. In a small bowl mix together yolk and sugar. Using a pastry brush, gently brush the tops on the rolls. Using a scissor, cut small vents on top of each roll.
8. Bake at 400 degrees for 10 minutes. Turn the temperature down to 350 and bake for another 20-30 minutes until top is golden brown and shiny and an inserted toothpick comes out clean. (I baked mine for 25 minutes). Remove and cool before slicing/serving.
Makes 1 standard size loaf
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