How To Make Brioche Bread Better !
Fluffy, Buttery and Golden Brioche Bread is easy to make. That Lovely Brioche will feeds you belly, friends and family and make people happy :)
Ingredients for a BIG BRIOCHE BREAD ( 12 thick slices )
-----------------------------------------------------------------------------------------
- 500g Baking Flour (strong flour, refined one)
- 2 eggs
- 50g sugar =2 heaped tbsp
- 8-10g salt = 1 tsp
- 10g dry yeast (it's often mentioned on packages how many grams there are in em)
- or 20g fresh yeast
- 100g butter (again look at the grams on packages)
- 200g (ml) milk ( small glass )
Instructions
---------------------------
- Stand mixer, beat flour eggs, milk and yeast until combined.
- Add butter, sugar, salt, then mix thoroughly until smooth and elastic.
- Proof the brioche dough in a covered bowl for 1 - 2 hours, until it did double in size.
- Push down, divide in three, make sausages.
- Braid it in a compact way.
- Place brioche dough in cake tin for the record my cake tin is 30cm or 12in X 13cm or 5in X 8cm or 3in.
- Proof again until risen but not too much ( 20 min or so )
- Temperature is key, warm place to proof is much better.
- Brush with eggwash = 1 egg and 2tbsp milk
- Bake in preheated oven @200°C or 390°F for about 25min or until golden brown.
- Cool down and enjoy.
---------------------------
Great tune by : CLOZINGER - QUADRICOLOR
https://soundcloud.com/clozinger/clozinger-quadricolor
---------------------------
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
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You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex
Ingredients for a BIG BRIOCHE BREAD ( 12 thick slices )
-----------------------------------------------------------------------------------------
- 500g Baking Flour (strong flour, refined one)
- 2 eggs
- 50g sugar =2 heaped tbsp
- 8-10g salt = 1 tsp
- 10g dry yeast (it's often mentioned on packages how many grams there are in em)
- or 20g fresh yeast
- 100g butter (again look at the grams on packages)
- 200g (ml) milk ( small glass )
Instructions
---------------------------
- Stand mixer, beat flour eggs, milk and yeast until combined.
- Add butter, sugar, salt, then mix thoroughly until smooth and elastic.
- Proof the brioche dough in a covered bowl for 1 - 2 hours, until it did double in size.
- Push down, divide in three, make sausages.
- Braid it in a compact way.
- Place brioche dough in cake tin for the record my cake tin is 30cm or 12in X 13cm or 5in X 8cm or 3in.
- Proof again until risen but not too much ( 20 min or so )
- Temperature is key, warm place to proof is much better.
- Brush with eggwash = 1 egg and 2tbsp milk
- Bake in preheated oven @200°C or 390°F for about 25min or until golden brown.
- Cool down and enjoy.
---------------------------
Great tune by : CLOZINGER - QUADRICOLOR
https://soundcloud.com/clozinger/clozinger-quadricolor
---------------------------
***********************
* LOVE & SUPPORT *
***********************
Support my work on : https://www.patreon.com/frenchguycooking
--
Patreon is a cool way for creators to achieve a sustainable income by being financially supported by their lovely community ! You get to do something GOOD and, icing on cake, you also get different types of rewards !
****************
* SUBTITLES *
****************
You want to Help everyone understand that F* French ??
Submit your own subtitle in any language here : http://www.youtube.com/timedtext_cs_panel?tab=2&c=UCPzFLpOblZEaIx2lpym1l1A
***************
* MERCH *
***************
I have my own BRAND ! Stickers, posters and Pizza Shirt and Power-drill guns in the kitchen :) Buy them and support the French Guy's adventures on : http://www.dftba.com/frenchguycooking
***************
* FACEBOOK *
***************
http://www.facebook.com/frenchguycooking for mouth watering photos and good discussions ;)
*****************
* INSTAGRAM *
*****************
http://instagram.com/frenchguycooking
*************
* TWITTER *
*************
http://www.twitter.com/frenchguycookin
**************************
* COOKBOOK PROJECT *
**************************
I am thinking of making an über cool cookbook, so if you are interested, drop me a line there : http://www.frenchguycooking.com/the-cookbook-project
Lots of love,
Alex
- Category
- Cooking
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