If you’re put off by the daunting concept of baking bread then this is a recipe created with you in mind. This simple twist on a delicious brioche loaf is fast, easy to throw together and ridiculously yummy! Great on it’s own, toasted with a smidge of butter and topped with cinnamon, the options are endless!
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– 157ml warm whole milk
– 2 1/4 teaspoons instant yeast
– 60ml honey
– 5 eggs
– 480g all purpose flour
– 1 tsp kosher salt
– 4 tbsp salted butter (room temp)
– 170g cold butter (sliced into thin pieces)
- In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.
- Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
- Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12×18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere.
- Fold the other half of the dough over butter, covering it completely. Roll the dough out into a large rectangle, roughly 12×18 inches. Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled. Alternately, you can chill the dough in the fridge for 1 hour or overnight.
- Meanwhile, butter two (9×5 inch) bread pans.
- Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 12×18 inches). Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
- Cut the dough in half and place seam side down in prepared pans. Cover and let rise 45 minutes to 1 hour.
- Preheat the oven to 350 degrees F or 170 degrees C. Place the bread pans on a rimmed baking sheet and brush with the beaten egg. Transfer to the oven and bake 30-35 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or cold.