This brioche bread is buttery, light and airy. It produces a beautiful crumb and toasts beautifully for your morning breakfast.
Sometimes things work in reverse.
You come up with something only after you've experienced it a different way.
That probably doesn't make much sense, so I will explain.
After craving homemade burgers last week (recipe coming soon), I wanted to go "all the way" and make my own burger buns. After stumbling on Deb's fantastic recipe, I fell in love with these little brioche burger buns.
I had a few leftover, so I happily munched on these, toasted every morning, slathered with lashings of butter and jam.
That's when the bright idea came to my head to turn these buns into a full-sized loaf of brioche bread.
Light Brioche bread recipe
To clarify, this is a "light" brioche bread recipe. It's similar to the pan de Leche made last year but better! I'm totally in love with this it and the bread it produces!
It's light and airy and my preferred way of eating this is toasted. It really takes on a new dimension when it is cooked this way.
Keep the brioche bread stored in an airtight container and slice up a piece or two every morning. It "might" just last 4-5 days this way.
I know some of you may shun this because it uses processed white flour, butter and full-fat milk. But there is no other way to make this. And as you're all aware by now, my philosophy is about balance. I made this as a treat for my morning breakfast and ate salad for the rest of the day! LOL!
Have you ever made brioche bread? Do you prefer it to regular kind? Let me know in the comments.
- 250 ml water, lukewarm
- 50 ml milk, lukewarm
- 8 g dried yeast
- 40 g sugar, superfine
- 2 eggs
- 500 g flour, all purpose
- 40 g butter, cut into even sized cubes
- 10 g salt
- 15 g sesame seeds, to decorate
- In a large cup combine the water, milk, yeast and sugar. Stir and set aside till it becomes foamy.
- In a large bowl combine the flour, butter and salt. Rub the butter into the flour until it resembles fine breadcrumbs. Add the foamy yeast mixture and one egg and mix with your hands.
- Once you have formed a dough, lay it on a floured surface and knead for 5 mins. Adjust with extra flour as needed (1 tablespoon at a time is a safe measure) if you find the dough is too sticky. Knead until the dough becomes elastic, shape into a ball and place back in the bowl. Let it rise until it doubles in size (mine took 1 hour).
- Once the dough has proved, knead a few more times and shape it to fit into a baking tin measuring 9" x 5". Cover again with kitchen towel and let it prove a scond time till it doubles in size - mine took another hour.
- Preheat your oven to 180 deg C and brush the top of the loaf with a little beaten egg. Sprinkle over the sesame seeds and bake in the oven for 30-35 minutes. The brioche bread is ready when it has browned and tapping it should make a hollow noise.
- Remove from the baking tin and place on a rack until completely cooled.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Souvlaki For the Soul