Directions: |
Directions:Day 1:
1. Measure all the dry ingredients and have them ready.
2. Add the milk, yeast and honey into the mixing bowl and whisk gently to combine. Set aside for 10 minutes to allow the yeast to activate.
3. Add the eggs and yolk, and whisk gently to break the egg yolks.
4. Add the vanilla, sugar, flour and sea salt, and mix to form a scraggly dough.
5. Knead the dough for 3-5 minutes on a lightly floured surface.
6. Divide the butter into roughly 4 portions. Add the first portion of butter in increments, after the first 5 minutes of kneading. Allow the butter to be mixed well into the dough. This should take 2-5 minutes.
7. Repeat with the other 3 portions of butter, kneading the dough for about 2-3 minutes after each addition. All the butter should be incorporated within 9-15 minutes of kneading.
8. Once all the butter is incorporated, knead the dough for a further for 5-15 minutes.
9. The dough will have been kneaded enough when it can be lifted fairly cleanly off the countertop, it will be very soft and tacky to the tough, but shouldn't stick to your fingertips.
10. Re-flour the work surface, the dough, and lightly flour your hands to prevent the dough from sticking to your hands.
11. Fold the edges of the dough towards the middle and gently press them into the dough. Carefully flip the dough over and then with the heel of your palms, shape the dough to form a tight ball.
12. Carefully pick up the dough ball and place it in a bowl, let rise until it has doubled in size in a warm place for about an hour.
13. Turn the dough out onto a lightly floured surface, and press down gently to deflate the dough with your hands. Fold in the edges again as before, flip over and form a tight ball with a smooth taut surface. Transfer dough to the bowl again, cover and let chill in the fridge for at least 8 hours or up to 24 hours.
Day 2:
1. Remove the chilled dough from the fridge, the dough will be much easier to work with now.
2. Butter and dust two 8.5" x 4" standard loaf pans with flour.
3. Keep a bowl of flour, a pastry brush and a dough scraper/cutter ready.
4. turn the dough out onto a lightly floured surface. Deflate the dough by flattening it lightly. Measure the weight of the dough, and then divide it into two EQUAL portions using the dough cutter or a sharp knife.
Shaping the Loaves
1. Weigh one portion of the loaf and divide into 8 equal portions.
2. For each portion, fold in the edges towards the middle, carefully flip the dough over, and using a cupped palm, roll the dough on your work surface until you have a smooth dough ball. Repeat with the other 7 dough balls.
3. Place the dough balls in the loaf pan in a zig-zag pattern. This will likely be a fairly snug fit.
4. After arranging the dough balls in the loaf pan, flatten them slightly. Then cover the pan with plastic wrap and set aside. .
Proofing the bread before baking
1. Proof the bread in the covered loaf pans for about 2 hours at room temperature, or until doubled in size. Preheat oven to 325ºF.
2. Once double, brush the tops with an egg wash and sprinkle with sugar for a sweet crunch.
3. Bake in a preheated oven until gold brown on top with an internal temperature of 190ºF. This can take about 35-45 minutes.
4. Remove from the oven and let the bread cool slightly. Carefully flip the bread loaf out of the pan onto a cooling rack to cool completely. |
This recipe for Brioche Bread is from