butter bread

Recipe video above. Rich and buttery, yet amazingly light and elegant, making delicious, boulangerie (French bakery) quality brioche at home is actually far easier than you&#039;d think! Store bought are pricey and poor imitations of what truly great brioche should be, skimping on butter and using shortcut methods.This is a traditional recipe for French brioche that was created with the assistance of a classically trained French Chef, Jean-Baptiste Alexandre. Meet Chef JB!No stand mixer? See Note 16 for a 5 minute food processor method!Want to bake it later? No problems, refrigerate the dough for a day or two! See Note 17.

Brioche

tsp instant/rapid rise dried yeast ((other yeasts see Note 1))

tbsp milk (, warm, full fat (Note 2))

plain/all purpose flour ((not bread flour, Note 3))

tbsp caster/superfine sugar ((Note 4))

eggs (2 1/2 eggs) (, lightly whisked, at room temperature (Note 5))

salt ((cooking/kosher salt, not table salt Note 6))

Oil spray (, anything neutral flavoured (canola, vegetable, not olive oil))

egg egg

Bloom yeast (Note 1): In a small bowl, mix 1 tsp sugar, yeast and milk together. Cover with cling wrap and set aside in a warm place for 10 minutes until foamy.

Dough making methods: Base recipe method uses a Stand Mixer. See Note 5 for faster food processor method.

Make dough: In the bowl of a stand mixer fitted with a dough hook, add the flour, eggs, salt, rest of the sugar and the foamy yeast. Mix on Speed 1 until ingredients are combined.

Mixing Part 1: After the ingredients are combined, then mix on Speed 1 for 5 minutes then on Speed 2 for 10 minutes, (Yes really, 15 minutes, see Note 8!)

Slow add butter: With the stand mixer still on Speed 2, drop butter cubes in gradually, over about 90 seconds to 2 minutes, giving the dough a chance to mix most of the butter in. (Note 9)

Incorporate butter: Keep mixing until the butter is fully incorporated-  about 1 minute. Dough will be pasty and sticky!

Mixing Part 2: Then mix on Speed 2 for 20 minutes, scraping down the sides of the bowl every now and then.

Dough goals (Note 8): At first the mixture it will be very pasty and stuck to the sides of the bowl. By the end, the dough should come together, caught up in the dough hook, and not be stuck on the sides of the bowl. Very soft, but able to pick it up. You should be able to do the &quot;window pane&quot; test using a walnut size piece (Note 10). If not, keep kneading! (Note 11 trouble shooting)

Dough:

Rise #1 (2 hrs): Shape the dough into a ball, put it back into the stand mixer bowl. Cover with cling wrap and put it in a warm place for 2 hours until it has doubled in size.

Cut into 3: Punch the dough dough to release all the air. Scrape out onto a lightly floured work surface. Fold the outside of the dough in 6 times. Shape into a log then cut into 3 equal portions and shape into a ball (~225g/7.9oz per piece).

Fridge (1.5 hrs): Line a deep container or roasting pan with baking/parchment paper lightly sprayed with oil. Place dough on paper, cover with cling wrap/lid and refrigerate for 1.5 hours (Note 12).

Braid: Remove dough from fridge. Place on a lightly floured work surface and roll each piece into a 35cm/14&quot; logs. Braid the logs, and tuck the ends under to make them tidy.

Loaf pan: Spray a 21.5 x11cm (8.5 x 4.3&quot;) loaf pan well coated with oil spray, then place the dough in. Lightly spray cling wrap with oil, then cover the dough.

Rise #2 (3 hrs): Rise in a warm place for 3 hours or until it is just over double in size. (Note 13)

Rising, Fridge &amp; Shaping:

Preheat oven: Preheat oven to 200°C/390°F (180°C fan) when dough is almost ready.

Shelf position: Position shelf so loaf will sit in the lowest 1/3 of the oven.

Egg wash: Brush the brioche surface very gently with whisked egg.

Bake uncovered 15 min: Bake brioche for 15 minutes, uncovered, until a beautiful deep golden.

Bake covered 20 min: Remove from oven. Loosely cover with foil. Bake for a further 20 minutes or until the internal temperature is 88°C/190°F. (Note 14)

Turn out and cool: Immediately turn brioche out onto a rack. Cool for at least 45 minutes before slicing (or tearing!) to serve (still warm).

Serving: Best served warm, with butter and lovely jams, the French way! Either slice warm loaf, or toast slices. (Note 16) See in post for more serving ideas - savoury, sweet, breakfast, lunch, dessert!

Baking:

The crust will be delicately crusty and flake gently when you slice it. It will be ultra soft inside, much softer than usual breads, with a pale yellow colour from the butter and eggs. Though traditionally sliced to serve, a unique characteristic is that if you tear the bread, it shreds like cotton candy. This is the sign off a well made traditional French brioche that you will not find in run-of-the-mill grocery store cheap brioche! Subtly sweet with a beautiful butter flavour (another thing store bought lacks!).

What the finished brioche should be like:

This bread machine butter bread recipe creates a delicious bread that tastes sort of like a buttery croissant. My boys love butter bread as a sandwich bread. I like it for breakfast… as I don’t have to spread any butter on top! This butter bread recipe uses a bread machine to create a 2 lb bread loaf. For more great bread machine recipes, please visit Bread Dad (BreadDad.com).

Bread Machine - Butter Bread Recipe

Milk ((lukewarm))

Tablespoons Unsalted Butter ((sliced & softened))

Cups Bread Flour

Tablespoons White Granulated Sugar

Teaspoons Salt

Teaspoons Bread Machine Yeast (- Not active dry yeast)

Bread Machine settings – 2 pound loaf, light color and ”basic” bread setting.

Unplug bread machine &amp; remove bread pan.

Add all ingredients starting with the milk into the bread machine “bucket” (bread pan). Then place bread pan into the bread machine.

Plug in bread machine. Enter the correct settings (2 lb, light color &amp; basic bread) and press the “start” button.

When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread pan from the bread machine. Then remove the bread from the bread pan and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!

After removing the bread, don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.

In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread at the light color &amp; basic bread settings. However, some machines can differ and you don’t want to be away from home when the bread machine “finished” alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen to remove the bread.

Before using your bread machine, you should read the bread machine manufacturer's&nbsp; instructions in order to use the bread machine effectively and safely.

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Bread Machine - Butter Bread Recipe

Top 2 butter bread recipes from across the web

The most viewed butter bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Brioche

Bread Machine - Butter Bread Recipe

The most viewed butter bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine