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Brioche Bread Recipe

This document provides a recipe for challah bread with instructions to make a sponge, dough, and egg wash. The sponge is made from flour, yeast, and milk and allowed to rise for 45 minutes. The dough is then made by mixing the sponge, eggs, flour, sugar, salt, and softened butter until elastic. The dough proofs for 1 hour before shaping into logs, placing in pans, proofing again, and baking at 375°F until deeply golden brown.

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Lynn Canre
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161 views1 page

Brioche Bread Recipe

This document provides a recipe for challah bread with instructions to make a sponge, dough, and egg wash. The sponge is made from flour, yeast, and milk and allowed to rise for 45 minutes. The dough is then made by mixing the sponge, eggs, flour, sugar, salt, and softened butter until elastic. The dough proofs for 1 hour before shaping into logs, placing in pans, proofing again, and baking at 375°F until deeply golden brown.

Uploaded by

Lynn Canre
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as TXT, PDF, TXT or read online on Scribd
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INGREDIENTS

FOR THE SPONGE


1 c. all-purpose flour
1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast
1/2 c. milk, lukewarm

FOR THE DOUGH


6 large eggs, room temperature
3 c. all-purpose flour
1/2 c. granulated sugar
2 tsp. kosher salt
1 c. (2 sticks) butter, softened, plus more for pans

FOR THE EGG WASH


1 large egg
1 tbsp. water
Kosher or sea salt, for sprinkling

DIRECTIONS

Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add
1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover
with plastic wrap and let sit for 45 minutes.

Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour,
sugar, and salt. Mix on medium speed until well combined, then gradually increase
to medium-high speed and continue mixing until dough pulls away from the sides of
the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10
to 13 minutes.

With the mixer running, add in butter gradually, 1 tablespoon at a time, letting
each tablespoon fully incorporate into the dough before adding the next, 13 to 15
minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough
passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour
or doubled in size.

To bake next day: Once dough has doubled in size, punch down to deflate dough
completely, then re-cover with plastic wrap. Refrigerate overnight until you are
ready to bake the next day. Follow instructions in the next step, letting dough
proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.

To bake same day: Once dough has doubled in size, turn out onto a floured surface
and punch down dough. Divide in half using a bench scraper. Cut each half into six
equal pieces. Flatten each piece into a rectangle, then fold short ends in towards
each other as if folding a letter. Flatten again and tightly roll into a log
starting with the short end. Repeat with all pieces.

Grease 8”-x-5” loaf pans with butter. Place 6 pieces of dough seam-side down in one
straight row into each prepared pan. Cover with plastic wrap.

Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1
hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg
wash on top of loaf and sprinkle lightly with salt.
Bake until deeply golden on top and the center of the loaf registers between 190°
and 205°, about 30 minutes.

Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

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