This is the easiest recipe for brioche bread that I have tried and that always goes well. You can make it in the Thermomix, conventional blender or by hand and you will be so easy to do it constantly. I do it as me as the toast bread and bread for breakfast on weekends, and I assure you that it is a pleasure.
When you make bread brioche at home, the kitchen smells like glory because the smell of the butter with the flour baking is a pleasure.
To my transports me to my childhood, when in family snacks my mother spent the afternoon baking breads buns that we drank with French butter and homemade jams of different flavors that she prepared with fruits and by which all played the palms. And as I have said before, you can do it in a foot, hand or thermomix blender.
They are recipes of life which in my house are not lost and that Easter always take to bake and then prepare French toast, so if you like this, I bring back from the toast I've done this year with this super bread brioche that is so rich. Let's go for it!
- 90 g milk
- 30 g fresh yeast bakery
- 4 eggs
- 520 g flour strength
- 85 g sugar
- 7 g salt
- 100 g butter at room temperature
Grease well a rectangular of about 30-32 cm long. Book.
Tuning the milk. Dissolve yeast crumbled in the milk with the help of your hands and mix well.
In an electric mixer bowl or thermomix, add the mixture, eggs, flour, sugar and salt and whisk medium-low with the hook attachment until the mixture is even. You can also mix by hand in a large bowl. Knead with the hook for 5 minutes. Stop for 2 minutes and knead for 5 minutes.
If done in the thermomix, set 30 seconds at speed 6. Then, schedule 3 minutes in closed vessel function and speed herring bone.
To do it by hand, kneading until the dough does not stick, 15 minutes making stops every 5 minutes to rest the dough for a minute.
If you do this in an electric mixer, with the mixer running, start adding the butter at room temperature to the dough and continue whisking until all the butter is integrated, remove the hook and cover the bowl with a cloth. Let stand for an hour in a warm place (the best inside the oven off). After this time, reposition the hook and knead for a couple of minutes at medium-low speed to deflate the dough.
If you do it in the thermomix, schedule 2 minutes in closed vessel and speed herring bone, and add the butter by the bocal. Leave the dough in the bowl for 1 hour. Once passed this time, get dough with spatula and knead 1 minute, closed vessel, speed herring bone.
To do this by hand, flip the dough over the countertop and start adding the butter by kneading each time before adding more butter. It's easy but a more elaborate process. Form a ball and let it rest for an hour in a greased bowl and covered with a cloth.
After an hour, remove the dough from the bowl or thermomix, and spread with your hands forming a rectangle. Now fold the dough with 3 folds: the top to the center and the bottom equal, so that we have a rectangle of three layers.
Place dough inside rectangular pan and let stand an hour or an hour and a half until it has doubled in volume. There will be inflation and will have a beautiful hump. Let it rest in a place without streams and if weather is better. I put it in the oven off and closed that it is where I always leave stand for my mass and works very well
Passed this time. Turn on the oven to 200 degrees.
Using a kitchen brush, paint the surface of the pan, which will be very inflated, with beaten egg, but carefully so that the dough is not lower. Bake for 30 minutes. After the first 20 minutes, if bread Browns too, put a foil on top and continue baking.
Leave to cool in the mould and enjoy!
- Well hold a day for another well wrapped in plastic wrap
- Serve with butter and jam or use it in your French toast
- Difficulty: easy
- Preparation time: 3 hours
- Servings: 13-15 slices