French Brioche – September SRC

The recipe French Brioche – September SRC is ready in around 8 hours and 35 minutes and is definitely an outstanding lacto ovo vegetarian option for lovers of Mediterranean food. This recipe makes 8 servings with 311 calories, 8g of protein, and 21g of fat each. For 45 cents per serving, this recipe covers 7% of your daily requirements of vitamins and minerals. 1325 people found this recipe to be delicious and satisfying. If you have milk, butter, egg, and a few other ingredients on hand, you can make it. It is brought to you by It Bakes Me Happy. With a spoonacular score of 30%, this dish is not so outstanding. Try Waffled Brioche French Toast, Cinnamon Brioche French Toast, and Balthazar Brioche French Toast for similar recipes.

Servings: 8

Preparation duration: 480 minutes

Cooking duration: 35 minutes

 

Ingredients:

2 tsp dry active yeast

3/4 c butter, softened

1 egg, beaten for egg wash

4 eggs, extra large

2 Tbs milk, warm

1 tsp sea salt

1/2 tsp sugar

2 c unbleached all-purpose flour

Equipment:

stand mixer

bowl

plastic wrap

loaf pan

oven

frying pan

wire rack

Cooking instruction summary:

In the bowl of your stand mixer fitted with the dough hook combine the warm milk, yeast and sugar; let bloom for about 5 minutes, until frothy.Add the eggs, sea salt, flour and butter, mixing on low speed for about 2 minutes, until the mixture begins to come together.Scrape down the sides of the bowl and mix on medium speed for 10 minutes, the dough will become smooth and sticky.Place the dough into a large floured bowl and cover tightly with plastic wrap, let rise at room temperature for 2 hours; until doubled in size.Punch down the dough and recover with plastic wrap, refrigerate for 4 hours or overnight.Remove the dough from the refrigerator and roll it out on a lightly floured surface into an 8"x4" rectangle.Prepare a 9"x5" loaf pan with butter.Place the dough seam side down in the pan and cover tightly with plastic wrap, let rise 1 1/2 - 2 hours until doubled in size.Preheat your oven to 375 F, brush the egg wash over the top of the dough and bake for 30-35 minutes, until golden brown.Remove from the oven and let cool in the pan for 35-40 minutes, transfer to a wire rack and cool completely,Slice and serve, store left over bread in an air tight container for up to 4 days, refrigerate to store for up to 1 week.

 

Step by step:


1. In the bowl of your stand mixer fitted with the dough hook combine the warm milk, yeast and sugar; let bloom for about 5 minutes, until frothy.

2. Add the eggs, sea salt, flour and butter, mixing on low speed for about 2 minutes, until the mixture begins to come together.Scrape down the sides of the bowl and mix on medium speed for 10 minutes, the dough will become smooth and sticky.

3. Place the dough into a large floured bowl and cover tightly with plastic wrap, let rise at room temperature for 2 hours; until doubled in size.Punch down the dough and recover with plastic wrap, refrigerate for 4 hours or overnight.

4. Remove the dough from the refrigerator and roll it out on a lightly floured surface into an 8"x4" rectangle.Prepare a 9"x5" loaf pan with butter.

5. Place the dough seam side down in the pan and cover tightly with plastic wrap, let rise 1 1/2 - 2 hours until doubled in size.Preheat your oven to 375 F, brush the egg wash over the top of the dough and bake for 30-35 minutes, until golden brown.

6. Remove from the oven and let cool in the pan for 35-40 minutes, transfer to a wire rack and cool completely,Slice and serve, store left over bread in an air tight container for up to 4 days, refrigerate to store for up to 1 week.


Nutrition Information:

Quickview
319k Calories
8g Protein
21g Total Fat
23g Carbs
2% Health Score
Limit These
Calories
319k
16%

Fat
21g
33%

  Saturated Fat
12g
76%

Carbohydrates
23g
8%

  Sugar
0.68g
1%

Cholesterol
170mg
57%

Sodium
492mg
21%

Get Enough Of These
Protein
8g
17%

Selenium
23µg
33%

Vitamin A
719IU
14%

Vitamin B2
0.23mg
13%

Manganese
0.26mg
13%

Folate
50µg
13%

Phosphorus
111mg
11%

Vitamin B1
0.15mg
10%

Vitamin B5
0.82mg
8%

Vitamin D
1µg
7%

Vitamin E
0.97mg
6%

Vitamin B12
0.35µg
6%

Zinc
0.81mg
5%

Iron
0.9mg
5%

Copper
0.09mg
4%

Vitamin B6
0.09mg
4%

Fiber
1g
4%

Vitamin B3
0.75mg
4%

Calcium
33mg
3%

Magnesium
13mg
3%

Potassium
97mg
3%

Vitamin K
1µg
2%

covered percent of daily need
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