Get step-by-step photos and instructions on how to make the perfect brioche dough recipe and create a lovely loaf of bread.
Hi Bold Bakers!
I’m sure you know by now that bread making is a passion of mine. I adore working with yeast and doughs. I actually moved to the US in 2008 to work in a bakery as their bread baker so I could specialize in the art of bread making and round out my training and skills as a pastry chef.
One technique I have been using in bread making for a few years is the “No Knead” method. It simply means you do not need a machine to knead your dough, what you use is time. It is an incredibly easy way to make beautiful, artisan style bread with all of the lovely texture and flavor you get from a bread you would get in a bakery, but it was homemade.
To shape your finished dough into a loaf, roll your dough into a ball on a well floured surface.
Divide your dough in half and roll out the dough to create two long “sausage” shapes. Pinch the two pieces together at the top and start to braid your dough.
Continue the whole way down to the bottom. Then pinch the two end pieces together. You can tuck those pieces underneath the loaf
Place the dough in a butter loaf tin to proof until the dough at least doubles in size. This can take up to 2 hours.
Use your brioche dough to make a lovely Dessert Pizza!
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Get step-by-step photos and instructions on how to make the perfect brioche dough recipe and create a lovely loaf of bread or even my dessert pizza crust.
- 2 Cups (250g/9oz) all purpose flour / plain flour
- 7 tblsp (100g/3 ½ oz) dairy butter, melted
- ⅓ cup (5 tablespoons/70g/2 ½ floz) milk at room temperature
- 2 eggs
- 2 ½ tablespoons (50g/2 oz) honey (you can also use sugar)
- 1 tsp salt
- 1 tsp instant dried yeast
In a large mixing bowl, add in the flour, instant yeast and salt and stir together.
Combine eggs, honey, milk, salt and melted butter and whisk together well.
Add the wet ingredients to the dry and with enthusiasm, mix for 30 seconds until your dough looks smooth and no lumps. Cover your bowl and let the dough rest for two hours at room temperature.
After the 2 hours, use a spatula to knock the air out of the dough in the dough. You do the to strengthen the gluten in the flour. Cover again and place in the refrigerator over, or for a minimum 12 hours, but preferable overnight. It can stay in the fridge for up to 48 hours. This step cannot be skipped.
When you are ready to bake your brioche take the dough out of the fridge.I like to let it sit and come to room temperature before I use it as this helps it proof faster.
To shape your dough You can choose any shape you want but I like to braid it and bake it in a loaf tin. (see pictures above)
Cover again with cling wrap and leave to proof for 2 to 3 hours, depending on the temperature of the dough and of the room. You just want it to double in size.
Careful brush the soft brioche with some egg wash before you put it in the oven
Bake at 190ºC / 375ºF for 25-30 minutes or until golden brown all over.
The brioche keeps very well for a few days in container or bag, and also can be frozen.
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