Perfect for preparing canapes or served spread with jam for breakfast, the brioche bread arrives on our tables directly from French pastry shops
Fragrant, soft, with a delicate flavor, the brioche bread it is a typical preparation of French pastry, known since the Middle Ages and much loved, it seems, even by Queen Marie Antoinette. It is one of the most versatile dough in the kitchen: it is perfect for making greedy canapes, french toast for breakfast in the morning or it can be the accompaniment for appetizers to be served before dinner.
With sweet or savory it is always good!
It is a bread that goes perfectly both salty and sweet, due to its almost neutral taste (in fact the quantities of sugar in the dough are very few). If you want to prepare a brioche at home, take some time for yourself, look forward to the pleasure of having flour in your hands, of giving life to a dough and seeing it grow hour after hour. Brioche bread is not a recipe for those who have hurry: it takes time to knead it and wait for it to rise, but the scent that will invade the rooms while it cooks will pay you back for everything.
The recipe for brioche bread
Ingredients
500 g 00 flour – 20 g brewer's yeast – 90 g milk – 150 g butter – 30 g sugar – 50 g water – 10 g salt – 2 eggs – 1 yolk.
Method
Heat 90 g of milk and dissolve the yeast in the sugar. In a bowl, mix 150 g of flour with the yeast and milk and let the dough rest for an hour. After this time, mix the rest of the flour with the butter, 50 g of water, the salt and the eggs. Add the two doughs and knead them for a long time, until they are perfectly blended. Let the new dough rise for another two hours, covered with a cloth. At this point divide it into two parts and put each in a greased plum cake mold and let it rest for another 50 minutes, always covered with a cloth, until you see it grow over the edge of the mold. Brush the surface of the two loaves gently with a beaten egg yolk and then place in a static oven (already heated) at 180 ° for 30-35 minutes.
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