How to make the best soft and fluffy Brioche Bread without a stand mixer, for perfect Breakfast and amazing French Toast recipes!This recipe isn't too sweet so it's perfect both with sweet and savory stuffs. I love it for simple cheese and ham sandwiches or just with some fruit jam or chocolate spread on top!I use this Brioche Bread recipe for making French Toast, it's simply perfect! You can find my Nutella French Toast recipe video on my YouTube channel (I also leave you a picture of it down below), this bread make the difference in that recipe!I've used plain all purpose flour that works perfect for a fast rising like this bread (about 2 hours). If you prefer a bread flour or a high protein strong flour, consider to add more milk because this kind of flour usually absorbs more liquid and let the dough rise for more hours; you can also let it rise in the fridge overnight. Yeast is slightly different in every Country, I've used an active dry yeast that doesn't need to be activated so in the recipe I've written Instant Dry Yeast; if you use a standard active dry yeast, activate it if necessary, just following the instructions written on your yeast packaging.You can slice it and store the slices in freezer, so you can defrost just a portion when you need it!
45 g(3 tbsp)whole milkor any other milk (skimmed, vegetable...)
70 g(1/3 cup)unsalted butterroom temperature
Instructions
In a very large bowl, mix together flour and salt.
Add sugar, yeast and mix until well combined.
Add the beaten eggs, milk and mix with a spatula.
Incorporate butter in three times and mix with a spatula until well combined: you'll reach a very soft dough, just little sticky.
Knead the dough onto a slighlty floured surface until become smooth, elastic and you can see through a small edge of dough if you stretch it, without break it. You'll need to knead by hands about 15 minutes. You can also use a stand mixer if you have it.
Form into a ball and let it rise in a greased large bowl, covered with plastic wrap, in a warm place until double in size (about 1 hour).
Roll the dough wit a rolling pin, fold in three; then roll it in a rectangle, roll it up on the short side until get a log 22cm-9inch long.
Place the bread log into a greased and floured (or lined) 22cm-9inch pound cake pan, cover with plastic wrap and let it rise in a warm place until exceed a bit the sides (about 30 minutes-1 hour).
Brush the top with egg-milk mix.
Bake in preheated oven (no fan, upper and lower heat) at 175°-350°F for 23-25 minutes.
Cool down into the pan for about 15 minutes, then remove from the pan and cool down completely on a wire rack before serve it.
Video
Notes
You can store in a kitchen cabined at room temperature wrapped in plastic wrap, closed into a plastic bag, for about 5 days.You can also store in freezer for up to 3 months.