Homemade Honey Brioche Bread Food

HONEY BRIOCHE

Steps:

• Prepare the sponge
• In the bowl of the heavy-duty mixer, combine the milk, yeast (see note if using instant yeast), and honey and stir to blend. Let stand until foamy, about 5 minutes. Add the egg and half the flour and stir to blend. The sponge will be soft and sticky. Sprinkle with the remaining flour, to cover the sponge dough, but don't mix it in. Set aside to rest, uncovered, for 30 minutes. The sponge should erupt slightly, cracking the layer of flour. This indicates that the yeast is live and doing its job.
• Prepare the dough
• Add the honey, salt, eggs, and flour to the sponge. Mix at low speed just until the ingredients come together, about 1 minute. Increase the mixer speed to medium and beat for 5 minutes.
• When the butter is incorporated, it should be the same consistency as the dough. To prepare the butter, place it on a flat work surface, and with the pastry scraper, smear it bit by bit across the surface. (If you do not have a pastry scraper, use the back of a large metal spoon.) When it is ready, the butter should be smooth, soft, but still cool-not warm, oily, or greasy.
• With the mixer on medium-low speed, add the butter a few tablespoons at a time. When all the butter has been added, increase the mixer speed to medium-high for 1 minute, then reduce the speed to medium and continue to beat for 5 minutes more. The dough will be soft and pliable but shouldn't stick to your hands.
• First rise
• Cover the bowl tightly with plastic wrap. Let the dough rise at room temperature until doubled in bulk, about 2 hours.
• Chilling and second rise
• Punch down the dough. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 4 hours, during which time it should double in size again.
• Form the brioche
• Divide the dough into 12 equal pieces, each weighing about 2 1/2 ounces. Roll each piece of dough tightly into a ball and place 6 pieces in each bread pan, staggering them in two rows of 3; there will be some space left at either end of the loaf but it will fill up when the dough rises again. Cover the pans with a clean cloth and let the dough rise at room temperature until doubled in bulk, 1 to 1 1/2 hours.
• Center a rack in the oven. Preheat the oven to 375°F.
• Lightly brush the dough with the beaten egg. Working quickly, using the tip of a pair of sharp scissors, snip a cross on the top of each ball of dough; this will help the brioche rise evenly as it bakes. Bake until the loaves are puffed and deeply golden, 30 to 35 minutes. Place the pans on the baking rack to cool. Turn the loaves out after they have cooled.
• Notes
• When using instant yeast, there is no need to let the yeast proof in warm milk; it can be added directly to the flour. Don't omit the milk, however, as this will change the balance of liquid to dry ingredients in the recipe. Instant yeast and active dry yeast can be used interchangeably in the same quantities.
• Honey both enriches the flavor of this brioche and helps keep it moist. Top quality honey makes all the difference here.
• The brioche is best eaten the day it is baked, although it can be tightly wrapped and stored for a day or two or frozen for up to 1 month. Thaw, still wrapped, at room temperature.

BRIOCHE LOAF ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients into bread machine pan in the order suggested by manufacturer.
• Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.
• Remove bread from pan; cool on wire rack.

BRIOCHE

Steps:

• Put the flour in a bowl of a stand mixer with a dough hook. Add the salt to one side and sugar to the other. Pour in the yeast to the side with the sugar. Mix each side into the flour with your hands, then mix it all together with the dough hook.
• Heat the milk until warm to the touch, but not hot. Mix into the flour mix until combined. With the dough hook on medium, gradually add the eggs and mix for 10 mins.
• Gradually add the softened butter, one or two cubes at a time, until combined. This will take 5-8 mins. Scrape down the sides, the dough will be very soft.
• Scrape the dough into a large bowl, cover with a tea towel and leave for 1 hr 30 mins-2 hrs until doubled in size and well-risen. Once risen, put in the fridge for 1 hr.
• Line the bottom and sides of a 900g loaf tin with baking parchment. Portion the dough into seven equal pieces (the easiest way to do this accurately is to weigh it). Lightly dust a work surface with flour, take a piece of dough and pull each corner into the middle to form a circular shape. With a bit of pressure, push down and roll into ball. Repeat with the six remaining pieces.
• Put the balls into the tin, four on one side and three in the gaps on the other side. Cover with a tea towel and leave to prove for 30-35 mins until almost doubled in size. Heat the oven to 180C/160C fan/gas 4. Lightly brush the dough with the egg wash and bake for 30-35 mins until golden and risen. Leave to cool in the tin for 20 mins, then remove and cool completely.

BREAD MACHINE BRIOCHE

Steps:

• Add all ingredients except the butter to your bread machine in the order suggested by manufacturer and process on the basic bread cycle.
• Cut the butter into tablespoon size pieces.
• About 10 minutes before the end of your first kneading cycle, begin adding the butter, 1 tablespoon each minute.
• Do not rush it.
• Let the machine continue its process.
• After bread is baked and at the end of the entire cycle, let the brioche cool in the OPENED machine about 20 minutes.
• This will keep the sides firm while the center stays moist.

BRIOCHE BUNS

Steps:

• Mix the warm water, yeast, warm milk and sugar in a bowl. Let it stand for 5 mins until it becomes frothy - this is how you know the yeast is working.
• Tip the flour and 1 tsp salt into a large mixing bowl, add the butter and rub together with your fingertips until the mixture resembles fine breadcrumbs.
• Make a well in the centre of the buttery flour and add the warm yeast mixture and the eggs.
• Use your hands to mix it into a sticky dough - don't worry if the mixture feels a little wet at this stage, it will come together when kneading. Tip the dough out onto a floured work surface.
• Knead the dough for 10 mins by stretching it on the work surface - it will still be very sticky at this stage but don't be tempted to add too much flour.
• The dough is ready when it feels soft and bouncy - this means that the gluten strands have developed. Place in an oiled bowl, cover with cling film and set aside to rise for 1-3 hrs or until doubled in size.
• Once the dough has doubled in size, knock the air out and knead again for 2 mins. The dough should be much less sticky now, but add a little flour if it needs it.
• Divide the dough into 12-16 even pieces. Roll into balls and arrange on lined baking trays. Loosely cover with oiled cling film and leave for about 1 hr or until doubled in size again. Heat oven to 200C/180C fan/gas 6 and place a shallow baking tray at the bottom.
• Uncover the trays, brush the buns with egg and sprinkle with sesame seeds. Pour a cup of water into a baking tray at the bottom of the oven to create steam (see Tips for success, left). Bake for 20 mins or until golden, then leave to cool on a wire rack.