Homemade hand-braided brioche bread
So, what in the world is hand-braided Brioche bread? It's a delicious loaf of French bread, that's a combination between a pastry and bread. This bread is so soft, has a fluffy texture, and it's to die for. Nope, I'm not kidding! It's deliciously appetizing and happens to be my favorite bread.
Homemade Hand-braided Brioche
- ½ cup warm Unsweetened Coconut Dream, or milk
- 2 ¼ teaspoons of active dry yeast (This is the equivalent to one package of active dry yeast.)
- 2 teaspoons of pure honey
- 4-5 large eggs
- 1 egg yolk from a large egg.
- 2 teaspoon of pure vanilla extract
- 5 tablespoons granulated Splenda, or granulated sugar
- 4 cups of All-Purpose flour, plus 2 tablespoons extra
- 1 ½ teaspoon of salt
- 1 cup, plus 2 tablespoons of softened butter (divided into four portions)
Instructions for the dough:
Add the Coconut dream, or milk, yeast, and pure honey into a large mixing bowl and combine well. Set aside to allow the yeast to proof for about ten minutes.
Next, add the eggs and the extra egg yolk in and whisk gently with the yeast mixture. Combine the vanilla, Splenda, or sugar, flour, and salt, and mix into a dough.
Now, knead the dough with a dough hook, with your mixer on speed three for five minutes. After the dough has been kneaded for five minutes, add in the first piece of butter, we will do this step in increments until all the butter is incorporated well. Knead the dough for a few minutes, letting the butter be blended adequately into the dough. Do this step, until all the portions of the butter are well incorporated into the dough. Making sure to knead the dough after each additional piece of butter is added. This will take about ten minutes of kneading time.
Once the butter has been added in, scrape the dough down off the sides of the bowl, and knead it again at a higher speed for a total of fifteen additional minutes.
Once the dough has reached the point where it is soft and can be picked up without sticking to your hands, flour a clean work surface top, or breadboard and place the dough onto the floured space. At this point, the dough will be easier to work with if you flour the palms of your hands.
Now, press the dough down, fold the edges of it towards the center part of the dough, then press the edges into the dough. Next, flip the dough over, knead with your hands, and then shape it into a firm ball. Once the dough ball is shaped, place it back into the large mixing bowl, cover with plastic wrap. Allowing the dough to rise for one hour, until it is doubled in size.
Now, place the dough onto a lightly floured surface, and gently press down on it. This will help to deflate the dough. Fold the edges towards the center and press the dough in. Flip the dough over. Then bring the dough into a ball with a smooth surface. Place the dough back into the mixing bowl. Now, cover the bowl once again, and place the dough in the refrigerator to chill for ten hours.
After the ten-hour wait, remove the chilled dough from the refrigerator. In two standard size bread pans, spray all sides of the pans with a buttery cooking spray then dust with flour lightly.
Place the dough back out onto a lightly floured countertop. Flatten the dough lightly. Divide the dough with a dough cutter into two equal amounts of dough.
It's time to braid the brioche loaves:
Each portion of dough will now be cut into three parts. So you will have a total of six equal dough pieces. (Three for each braided brioche loaf.)
Flatten then tightly roll up each of these sections of dough to form into a 15-inch rope. Do this by using the palms of your hands, by rolling the dough in a back and forth motion. Apply faint but even tension to get a bread rope that's an even width.
Repeat with the other portions.
Now, you have six 15-inch long dough ropes.
Place three of the dough ropes in front of you, pinch the ends of the three ropes together to seal. Braid the dough, just as you would braid your hair. Once completely braided, pinch the ends that you just braided, and tuck both sides of the ends of the braided dough underneath. The brioche bread should be roughly about 10 inches in length now. Repeat the same technique for the last three dough ropes.
Next, pick up the brioche loaves and place them in the prepared bread pans. Cover the pans with plastic wrap. Allow the dough to proof for one more (last) hour. Preheat the oven to 375° F. Bake for thirty minutes. The top of the bread should be a beautiful golden brown color when fully baked.
Take the brioche out of the oven, allowing it to completely cool on a wire rack. Cut into thick slices. Keep the loaf of bread in an airtight container.
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