Wow, I had no idea you could make bread with just 2 ingredients!

Wow, I had no idea you could make bread with just 2 ingredients!

Introduction and Origin

Brioche is a rich, tender bread that originated in France and is characterized by its high butter and egg content. Its origins date back to the 15th century, where it was considered a luxurious bread reserved for royalty and the upper class.

Today, brioche is loved worldwide for its buttery flavor and soft, airy texture, making it perfect for both sweet and savory dishes.

Cultural Significance

Brioche holds a special place in French cuisine, often served during celebrations and holidays. It is versatile, used in dishes like French toast, bread pudding, or even as a base for gourmet burgers.

Its rich flavor represents indulgence, and its golden crust symbolizes warmth and tradition.

Ingredients and Quantities

• Flour: 3 1/2 cups (440 g)
• Granulated Sugar: 1/4 cup (50 g)
• Salt: 1 teaspoon
• Instant Yeast: 2 1/4 teaspoons
• Whole Milk: 1/3 cup (80 ml), warmed
• Large Eggs: 4, room temperature
• Unsalted Butter: 1/2 cup (113 g), softened and cubed

Optional Additions

• Sweet Additions: Chocolate chips, dried fruits, or a swirl of cinnamon sugar.
• Savory Additions: Shredded cheese, herbs, or garlic.
• Toppings: Sesame seeds, pearl sugar, or a honey glaze.

Tips for Success

1. Room Temperature Ingredients: Ensure eggs and butter are at room temperature for smooth incorporation.
2. Proper Kneading: Knead the dough until it is smooth and elastic, about 8-10 minutes with a stand mixer.
3. First Rise: Let the dough rise in a warm place until doubled in size for a light texture.
4. Chill Overnight (Optional): Chilling the dough overnight enhances flavor and makes it easier to handle.
5. Egg Wash: Brush with an egg wash before baking to achieve the signature golden crust.

Instructions

1. Prepare Dough: In a large mixing bowl, combine flour, sugar, salt, and yeast. Add warm milk and eggs, mixing until a dough forms.
2. Incorporate Butter: Gradually add the butter, one piece at a time, kneading until fully incorporated.
3. First Rise: Place the dough in a greased bowl, cover, and let rise for 1-2 hours or until doubled in size.
4. Shape the Dough: Punch down the dough, shape it into a loaf, and place it in a greased loaf pan.
5. Second Rise: Cover and let rise again for 45 minutes to 1 hour.
6. Egg Wash: Preheat oven to 375°F (190°C). Brush the dough with an egg wash (1 egg + 1 tablespoon water).
7. Bake: Bake for 25-30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
8. Cool: Let cool before slicing and serving.

Description

CONTINUE READING ON THE NEXT PAGE