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:
covered percent of daily need
