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When it comes to bread, homemade is the best! There’s nothing better than a nice loaf baking in the oven… the aroma floating through the air is incredible! After it comes out all puffy and warm, it takes all my willpower to not start slicing half of the loaf and spreading some butter on it. Although it’s mentally challenging (in a delicious way), I love making bread from scratch like Baguettes, Roti, Hot Dog Buns, Bannock, Focaccia, Pita, Bagels, Pandoro, Dinner Rolls, etc.
There’s a Jewish bread that I’ve been making for years called Challah as well as its French counterpart which is Brioche Bread! The taste of it is absolutely amazing! With a nice buttery flavor, this rich bread is incredible! Surprisingly, making this bread is easier than you think – if I can do it so can you!
What’s the difference between Brioche Bread and Challah? They are both sweet but the French one is made with butter and lots of it (are you shocked?) while the other is made with oil. They are both perfect for French Toast, sandwiches, buns for burgers or simply to serve along with your meal. They are great to make for the Holidays as well as during Easter.
Made with butter and eggs but mostly butter just like a flaky croissant, it’s important that your ingredients are at room temperature especially the butter. When I filmed the video in the middle of winter, I should’ve left it out a little longer on the counter. If your butter is still a little too hard like mine, simply put the bowl in the microwave for a few seconds (10 seconds) to soften it but make sure to not overdo it as we want some texture from it.
When the dough is made and we form a ball with it (the texture will feel like a slinky toy in “dough form”), we’ll be transferring it to a bowl “lightly” greased. There’s enough butter in it to not stick but by precaution, a little flavorless oil like grapeseed to coat the bowl won’t hurt.
After the rise, punching it and forming a ball with it, I cover and transfer the dough to the fridge for 8 to 24 hours. Many let it chill for 2 hours. I find it works better when the dough is left in the fridge longer. When taking it out, it will be hard and that’s okay, just let it get to room temperature until it softens. Now if you want to form balls or braid it like I showed you for the Challah, weigh it while it’s still hard… it makes the task easier.
There will also be a thin crust on it. I did the test by covering the dough with plastic wrap and then a clean dish towel as well as no cling film and only a dish towel. There’s no drastic difference between the two.
The proofing time is usually a couple hours or until it doubles in size. In the video, I totally forgot about my bread because I was doing other things and I let it proof longer (it tripled in size), ending up with a very big loaf… actually a humongous Brioche Bread! Visually it was a little deformed but it tasted lovely!
Enriched with butter and eggs, this Brioche Bread is so tasty! Unless you know a boulangerie who makes them like the way it should be, you’ll be amazed how delicious it actually is! Save some money and enjoy this lovely buttery bread at home.
Bon Appétit!
Here are more delicious bread recipes for you to try…
– Cheesy Breadsticks
– Arepas with Beef Brisket
– Mediterranean Olive Bread
– Mexican Cornbread
– Popovers
– Cheddar Biscuits
and for even more bread recipes, click on this link… Recipe Category • Bread
For ingredient amounts, directions and much more, visit https://clubfoody.com/cf-recipes/brioche-bread/
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