Bread Brioche

A stringy crumb that stretches, a thin golden crust that cracks under the finger. The butter provides a richness that coats the palate, balanced by a hint of salt.

• Prep time: 40 min
• Cook time: 30 min
• Difficulty: Medium
• Calories: 555
• Protein: 12 g
• Carbs: 70 g
• Fat: 25 g

Ingredients

• 333.3 g Wheat flour
• 13.3 g Fresh baker's yeast
• 66.7 ml Whole milk
• 2 piece Egg
• 100 g Minimum butter sweet ( diced )
• 26.7 g White sugar
• 6.7 g Gray sea salt

Instructions

1. Waking the yeast

   In the mixing bowl, pour the lukewarm whole milk. Crumble the fresh baker's yeast into it. Let it bubble for a few minutes.

2. Initial kneading

   Add the wheat flour, white sugar, grey sea salt, and eggs. Knead at low speed until the dough is homogeneous and begins to pull away from the sides.

3. Incorporating butter

   Add the diced butter gradually. Increase speed. The dough should become smooth, elastic, and slap against the bowl. It should no longer stick to your fingers.

4. First rise

   Cover with a cloth. Let rest in a warm place until the dough doubles in size. It should be puffy and supple.

5. Shaping

   Punch down the dough. Divide into regular balls and place them in a buttered mold. Let rise a second time until the balls touch each other.

6. Baking

   Bake at 180°C. The crust should be deep golden. The bread is done when it sounds hollow when tapped on the bottom.

Chef's tips

• Butter should be cold but malleable, do not add it if it's too soft.
• If the dough gets too warm during kneading, let it rest for 5 minutes in the fridge before continuing.

Storage

Store in a clean cloth at room temperature for 2 days or freeze once cooled.