Bread in 5’s Brioche Bread

Today I am sharing a “starter” recipe which will allow you to make all kinds of breads, whether ones I share or ones you come up with. I actually found a different bread recipe and used this dough to make my own version. Spoiler, it turned out amazing and will be coming up on here shortly.

I’ve shared my love of the Bread in 5 recipes before and this recipe has been so good. You definitely need to try it and then make whatever you want with it since it is so easy.

Directions for Bread in 5’s Brioche Bread

From Artisan Bread in 5

  • 1.5 cups lukewarm water
  • 1 Tablespoon yeast
  • 1 Tablespoon kosher salt
  • 6 eggs, room temperature
  • 3 sticks (1.5 cups) butter, melted and slightly cooled
  • 170 g (1/2 cup) honey
  • 990 g all-purpose flour

With your stand mixer and the paddle attachment, mix the water, yeast, salt, eggs, butter, and honey on medium-low speed until the eggs are beaten. Stop the mixer, scrape the bottom and sides, then add the flour. Start the mixer on low speed and increase to medium-low, mixing until the dough is well-combined. It will be quite sticky.

Again, scrape down the sides and bottom of the bowl. Cover the top loosely with plastic wrap and allow the dough to rise for about 2 hours (or until it doubles in size). Then, tightly cover the bowl and refrigerate until ready to use.

If you wish, you can simply pull off amounts of the dough and form them into loaves/rolls/etc., let them rest for 1-2 hours, brush with an egg wash, and then bake. Otherwise, stay tuned for recipes with this dough.

The dough will keep in the refrigerator for 5 days, or can be frozen (thaw it before continuing with the baking process).

Directions for Bread in 5’s Brioche Bread (without pictures)

From Artisan Bread in 5

  • 1.5 cups lukewarm water
  • 1 Tablespoon yeast
  • 1 Tablespoon kosher salt
  • 6 eggs, room temperature
  • 3 sticks (1.5 cups) butter, melted and slightly cooled
  • 170 g (1/2 cup) honey
  • 990 g all-purpose flour

With your stand mixer and the paddle attachment, mix the water, yeast, salt, eggs, butter, and honey on medium-low speed until the eggs are beaten. Stop the mixer, scrape the bottom and sides, then add the flour. Start the mixer on low speed and increase to medium-low, mixing until the dough is well-combined. It will be quite sticky. Again, scrape down the sides and bottom of the bowl. Cover the top loosely with plastic wrap and allow the dough to rise for about 2 hours (or until it doubles in size). Then, tightly cover the bowl and refrigerate until ready to use.

If you wish, you can simply pull off amounts of the dough and form them into loaves/rolls/etc., let them rest for 1-2 hours, brush with an egg wash, and then bake. Otherwise, stay tuned for recipes with this dough.

The dough will keep in the refrigerator for 5 days, or can be frozen (thaw it before continuing with the baking process).

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