Flour Bakery’s Brioche Dough

Today I am bringing a recipe that continues to give. Today it is bringing you basic bread, but keep watching and it will bring hot dog rolls, cinnamon rolls, maybe more. This bread was so good that K ate more of it and didn’t finish the french fries we also had. And the french fries had been deep fried! Impressive indeed.

These rolls were nice and buttery and fluffy. The loaf I made was good, but I want to make it again and try making it not in a loaf pan.

Directions for Brioche Dough

Slightly adapted from Pastry Love

  • 245 g all-purpose flour
  • 300 g bread flour
  • 2.25 teaspoons (7 grams) active dry yeast
  • 65 g sugar
  • 2.5 teaspoons kosher salt
  • 120 g cold water
  • 4 eggs, room temperature
  • 2 sticks (16 Tablespoons or 1 cup) butter, cut into Tablespoon-sized pieces, room temperature

In a stand mixer with the dough hook attachment, on low speed, mix the AP flour, bread flour, yeast, sugar, water, and eggs. As needed, scrape the sides of the bowl with a spatula.

After the ingredients are combined, mix on medium-low for about 2 minutes. Add the butter on low speed, one piece at a time, mixing until the butter is fully combined into the dough. If you need to, scrape down the sides of the bowl. This will take about 8-10 minutes. Mix on medium speed for another 10-15 minutes until the dough is sticky, soft, and smooth. The dough is ready when you can pull a piece of the dough and it stretches. If it breaks off into pieces, it needs to mix for longer. If it is too loose and batter-like, then add a bit more flour (either kind) and mix more.

When ready, cover the top of the dough with plastic wrap pressed on top of the dough, and more on top of the bowl. Place it in the refrigerator for at least 6 hours and up to overnight.

For baking, you can bake a basic loaf by splitting the dough in half and placing in a loaf pan or on a baking sheet lined with parchment with plastic wrap loosely on top to rise for 1-2 hours until it is puffy and coming to the top of the loaf pan (or just puffy on the baking sheet).

Brush an egg wash (1 egg whisked with 2 teaspoons water) on top then bake at 350 degrees F for about 40 minutes until browned, and if you knock the loaf on the bottom if makes a hollow sound. You can also test it with a thermometer (I look for it to be 190-200 degrees F).

Directions for Brioche Dough (without pictures)

Slightly adapted from Pastry Love

  • 245 g all-purpose flour
  • 300 g bread flour
  • 2.25 teaspoons (7 grams) active dry yeast
  • 65 g sugar
  • 2.5 teaspoons kosher salt
  • 120 g cold water
  • 4 eggs, room temperature
  • 2 sticks (16 Tablespoons or 1 cup) butter, cut into Tablespoon-sized pieces, room temperature

In a stand mixer with the dough hook attachment, on low speed, mix the AP flour, bread flour, yeast, sugar, water, and eggs. As needed, scrape the sides of the bowl with a spatula. After the ingredients are combined, mix on medium-low for about 2 minutes. Add the butter on low speed, one piece at a time, mixing until the butter is fully combined into the dough. If you need to, scrape down the sides of the bowl. This will take about 8-10 minutes. Mix on medium speed for another 10-15 minutes until the dough is sticky, soft, and smooth. The dough is ready when you can pull a piece of the dough and it stretches. If it breaks off into pieces, it needs to mix for longer. If it is too loose and batter-like, then add a bit more flour (either kind) and mix more.

When ready, cover the top of the dough with plastic wrap pressed on top of the dough, and more on top of the bowl. Place it in the refrigerator for at least 6 hours and up to overnight.

For baking, you can bake a basic loaf by splitting the dough in half and placing in a loaf pan or on a baking sheet lined with parchment with plastic wrap loosely on top to rise for 1-2 hours until it is puffy and coming to the top of the loaf pan (or just puffy on the baking sheet). Brush an egg wash (1 egg whisked with 2 teaspoons water) on top then bake at 350 degrees F for about 40 minutes until browned, and if you knock the loaf on the bottom if makes a hollow sound. You can also test it with a thermometer (I look for it to be 190-200 degrees F).

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