Simple easy Brioche
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 164.5
- Total Fat: 7.3 g
- Cholesterol: 47.5 mg
- Sodium: 211.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 0.7 g
- Protein: 4.4 g
View full nutritional breakdown of Simple easy Brioche calories by ingredient
Introduction
Easy brioche, lighter than most as only two eggs. I make this in my food processor, since I don't have a stand mixer. Easy brioche, lighter than most as only two eggs. I make this in my food processor, since I don't have a stand mixer.Number of Servings: 12
Ingredients
-
.5 cup Milk, 3.25%
1 ounce Yeast, bakers
2 cup Wheat flour, white, bread, enriched
1 tsp Salt
2 tbsp Honey
2 large Egg, fresh, whole, raw
85 grams Butter, unsalted
Directions
1. Combine the milk and yeast together. Set aside to activate the yeast until foamy and increased in volume, about 5 minutes.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, honey, egg, and yolk. Pour in the yeast mixture and mix until a stiff ball of dough forms.
3. With the mixer on low, add 1 tablespoon butter at a time, mixing until completely incorporated before adding the next piece. Scrape down the sides of the bowl if needed. This can take up to 10 minutes. Once all the butter is added, switch to the dough hook and knead the brioche dough on medium for 5 minutes. It should form a soft, smooth ball of dough that passes the windowpane test.
4. Shape the dough into a ball in your hands, so that a gluten skin forms. Place in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Set aside to rise in a warm place until doubled in size, 1 1/2 – 2 hours.
5. Punch down vigourously and and then place in greased loaf pan. Allow to rise for 30 minutes (should be a nice full loaf)
6. Meanwhile, preheat the oven to 350ºF. If forced fan, then lower temperature to 325.
7. Bake 35-40 minutes till nicely browned. If you have a meat thermometer, the internal temperature should be 195 to 200 degrees.
8. Let cool before slicing.
Serving Size: Makes 12 slices, 1/2 inch wide
Number of Servings: 12
Recipe submitted by SparkPeople user SAL_SLIM.
2. In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, salt, honey, egg, and yolk. Pour in the yeast mixture and mix until a stiff ball of dough forms.
3. With the mixer on low, add 1 tablespoon butter at a time, mixing until completely incorporated before adding the next piece. Scrape down the sides of the bowl if needed. This can take up to 10 minutes. Once all the butter is added, switch to the dough hook and knead the brioche dough on medium for 5 minutes. It should form a soft, smooth ball of dough that passes the windowpane test.
4. Shape the dough into a ball in your hands, so that a gluten skin forms. Place in a lightly oiled bowl, turn to coat, and cover with plastic wrap. Set aside to rise in a warm place until doubled in size, 1 1/2 – 2 hours.
5. Punch down vigourously and and then place in greased loaf pan. Allow to rise for 30 minutes (should be a nice full loaf)
6. Meanwhile, preheat the oven to 350ºF. If forced fan, then lower temperature to 325.
7. Bake 35-40 minutes till nicely browned. If you have a meat thermometer, the internal temperature should be 195 to 200 degrees.
8. Let cool before slicing.
Serving Size: Makes 12 slices, 1/2 inch wide
Number of Servings: 12
Recipe submitted by SparkPeople user SAL_SLIM.