John Myers
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Bread: Brioche
The perfect bread: brioche recipe with a picture and simple step-by-step instructions.
Pre-dough:
- 30 g Yeast fresh
- 1 El Sugar
- 6 El Milk lukewarm
- 2 tbsp Flour 550
Main dough:
- 500 g Flour 550
- 4 Eggs
- 3 El Sugar
- 1 Tl Salt
- 250 g Soft butter
- 100 ml Warm water
For painting:
- 1 Egg yolk
- Butter for the mold
- For the pre-dough, mix all the ingredients together and let rise in a warm place for an hour, covered
- Beat the eggs with the sugar. Then add all the ingredients to the pre-dough and knead vigorously with the food processor for 8 minutes until the dough comes off the edge.
- Cover the dough in a buttered tin and put it in the refrigerator overnight.
- Butter the mold. Briefly beat the dough, remove some of the dough and shape it into an elongated ball. Now put the rest of the dough in a brioche pan and make a well in the middle to allow the ball to sit in.
- Cover the dough and let rise for another 2 hours. Preheat the oven to 200 C °. Then brush with egg yolk.
- Place the pan on the 2nd rail from the bottom and bake for 40 minutes at 200 ° C. Circulating air not suitable.
- I baked it with spelled flour because I didn’t have anything else, but normally you do it with wheat flour type 550.
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