Brioche Bread

We have been having so much fun playing with different recipes and our Bread Flour. It’s opened so many incredible opportunities for amazing recipes! This one is exactly that. The coveted Brioche bread is in your grasp. A delicious and easy sweet bread that would pair beautifully with the long Thanksgiving weekend ahead, or simply anytime on it’s own.

Inspired from our commercial accounts that we have the privilege of working with, we loved the idea of keeping the loaves mini. You’re welcome to bake them using a full size bread loaf pan (ie. 4″X8″) but both our families liked the smaller version for slicing!

Brioche bread dates back originally to French culture. Many of us think of croissants or baquette’s in French cuisine, however, there’s another bread that competes for the title of most-ubiquitous-yeast-based-delight in France: the humble brioche. It’s high egg and butter content make it a rich, yet subtly sweet bread. It’s taste familiar to a croissant, we often describe this incredible bread to be similar like cake, a bit like a loaf and yet it’s crumb slices to that consistent of bread.

The egg, sugar, and butter-enriched bread approaches the territory of viennoiserie: the French term for croissants, pain au chocolat, and other pastry-like breads. But unlike these other viennoiseries (which, believe it or not, most French people consider as morning treats rather than daily staples), brioche is consumed throughout the day, including as part of lunch or dinner.

We agree! We could devour this bread any time throughout the day-breakfast, lunch or dinner.

This simple recipe will become a staple we’re sure for a delicious treat. In fact, with a Thanksgiving long weekend around the corner, it would pair beautifully on a table alongside turkey. Or whipped up for a gourmet french toast breakfast; paired with a warm soup or chili. It’s versatility and pairing creates a list that’s endless.

Let’s get baking!

Pull out the electric mixer and you’ll have this dough proofing in pans within minutes. Measure out the dry ingredients, cut the butter and whisk the eggs. Once everything is combined in the mixing bowl, measure the batter out to loaf pans and get proofing. It’s that easy! A very simple recipe to make alongside the main course.

When the dough has proofed, and the loaves have risen to a nice rounded shape, they’re ready to bake. Mix the egg wash and brush it lightly over the loaves, covering all surfaces. Then go ahead an using a sharp knife, draw a shallow line down the middle. This is the mark of a traditional brioche bread- you don’t have too do this step, but we love foods steeped in tradition!

Once your loaves are proofed, egg washed and cut, they’re ready to bake. If you’ve followed this recipe and are making mini loaves, they’ll only need about 17 minutes to bake. If you’ve decided to make a full size loaf, you’ll need to probably at least double your baking time. Use the “toothpick” trick to ensure your loaf is fully baked before removing it from the oven. Insert the toothpick and if it comes out clean then the Brioche is ready.

We hope you enjoy your brioche and that it becomes a favourite bread to pair with your next meal or simply enjoy on it’s own!

Brioche Bread-Mini Loaves

Recipe by cutcookingCuisine: FrenchDifficulty: Easy

Servings

5

mini loaves

Prep time

20

minutes

Baking time

17

minutes

Proofing Time

1.5

hours

The humble Brioche. It’s high egg and butter content make it a rich, yet subtly sweet bread. It’s taste familiar to a croissant, we often describe this incredible bread to be similar like cake, a bit like a loaf and yet it’s crumb slices to that consistent of bread. Absolutely delicious. Perfect to pair with any main course or simply enjoy on it’s own.

Ingredients

• Dry Ingredients

• 2 Cups (350g) CUT Cooking Bread Flour

• ½ cup white sugar

• 1 ½ tsp quick rise yeast  

• 1 tsp cream of tartar
  

• Wet Ingredients

• 2/3 cup (140g) salted butter, room temperature

• 6 large eggs room temp, whisked. (Reserve 1 tbsp. whisked egg for wash.)

• ¾ tsp. apple cider vinegar

• ½ cup warmed milk (45°C)
  
  

• Egg Wash

• 1 tbsp. reserved whisked egg

• 2 tsp. warm water

Directions

• Combine CUT Cooking Bread Flour, sugar, yeast and cream or tartar in mixing bowl. Whisk well.
• Cut room temp butter in large chunks, adding with dry ingredients in mixing bowl.
• In a separate bowl whisk eggs. Measure out 1 tbsp. of whisked egg and reserve in smaller bowl for egg wash later.
  
• Add apple cider vinegar to the larger amount of whisked eggs. Stir to combine with dry ingredients and butter in mixing bowl.
  
• Measure milk, ensure it’s warmed to approximately 43°C-45°C and add to mixing bowl.
• Using paddle attachment, mix batter on medium low for about 30 seconds, increase the speed to medium high and mix for another 30 seconds.
  
• Scrap the sides of the bowl and mix dough on high speed for another 2 minutes.
• If using a glass or metal pan, line bottom with parchment paper and lightly ‘grease’ the sides with butter or baking spray. (If using silicon pans, no pan preparation should be needed.)
• Transfer dough to prepared loaf pan, pressing dough firmly into the corners and smoothing the top with a spatula. (Moistened spatula with warm water if needed).
    
• Let proof in pan for approx. 1.5 hours. You can use an oven at 100°F or simply a closed space.  We find even under a large container or in the microwave works amazing! Depending on location of proofing may either increase or decrease proofing time. When you see the loaves nicely risen and how you’d generally like them to look once baked, they’re ready to get in the oven!
• Preheat oven to 375°F.
• Once proofed, the loaves are ready for egg wash.  Combine about 2 tsp. water to the reserved whisked eggs and stir well.  Brush egg wash lightly over surface of each loaf.
• Bake in preheated 375°F oven for 17 minutes. 
   
• Let loaves cool slightly before removing from loaf pan. Let fully cool on wire rack.
• “Nous espérons que vous apprécierez!” – Stacey and Meg

“Nous espérons que vous apprécierez!”