{"id":3137,"date":"2024-10-19T14:32:39","date_gmt":"2024-10-19T14:32:39","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3137"},"modified":"2024-10-19T14:32:39","modified_gmt":"2024-10-19T14:32:39","slug":"brioche-loaf","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/brioche-loaf\/","title":{"rendered":"Brioche Loaf"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">This is the brioche loaf that I most often bake at home. It tastes and smells miles apart from the overly sweet and soft brioche readily available in shops (except from great independent bakeries that are not always near). <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">I just love it either freshly baked, still warm and soft, topped with some butter (slightly salted butter for me) which starts to soften, but it\u2019s equally a dream to enjoy the next and following days, toasted and immediately smothered with butter and a good quality bitter orange marmalade.It\u2019s been our recent irresistible breakfast treat.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The brioche has already appeared on my Instagram on several occasions and since I\u2019ve received a few questions about it I\u2019m happy to share it with you here &#8211; on my blog. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Over the course of baking this brioche loaf I\u2019ve settled on the \u201c0\u201d type Italian flour, but a brioche can be also baked with \u201c00\u201d flour, plain or strong bread flour.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Enjoy xx<\/span><\/p>\n<p>&nbsp;<\/p>\n<p class=\"p1\"><em><span class=\"s1\">For one loaf:<\/span><\/em><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">300 g of Italian<span class=\"Apple-converted-space\">\u00a0 <\/span>\u201c0\u201d flour, sifted (plus extra for dusting)<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">18 g of fresh yeast<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">40 g of caster sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">2 medium eggs<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">115 g of butter, softened or at room temperature <\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">50 g of milk, tepid<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">45 ml of water<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">half a teaspoon of salt<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">1 egg yolk beaten with 1 teaspoon of milk for glazing<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">First step is to check the fresh yeast:<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">In a small bowl mix crumbled yeast with about half the quantity of of the sugar. Pour in the milk and stir. The yeast doesn&#8217;t have to dissolve fully. Sprinkle with some sifted flour, cover and leave for 10 minutes.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">By now the yeast mixture should start to foam and show some bubbles, which means that yeast is active and you can proceed.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Mix the flour and the remaining sugar in the bowl of a standing electric mixer fitted with a dough hook.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Make a well and pour in the the yeast mixture. Work the ingredients on a lower speed for a minute or so. Add the eggs, one at the time.<span class=\"Apple-converted-space\">\u00a0 <\/span>Once the flour, yeast and eggs are well combined pour in the water and add the salt (mixing everything all the time).\u00a0<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Work the dough on a low-to medium speed for about 5 minutes, until it turns shiny and elastic.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now gradually start adding the butter, waiting for the next portion once the previous one has been fully mixed in. Once you\u2019ve used all the butter carry on working the dough for further 5-8 minutes. The dough should be smooth and elastic as well as to come off cleanly from the sides. (If the dough appears too wet, mix in a little bit more of the flour, about a teaspoon at the time).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cover the bowl with cling film and leave the dough to rise, it should almost treble in size (allow 2-3 hours, depending on the room temperature).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Lightly grease a loaf tin, 26 x 12 cm in dimension, and line it with baking parchment.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Tip the risen dough onto a floured work surface.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Dust the dough with some flour and divide it into three equal parts.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Gently flatten and fold 2-3 times each part, turning the dough by 90 degrees each time you fold it. Shape each part into a round bowl and place them neatly inside the prepared tin.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Cover the tin with some some cling film and let the brioche rise, until it reaches the level of the sheet of cling film. Take the foil off and delicately brush the top of the brioche loaf with the egg wash.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Heat up your oven to 210 C\/ 190 C Fan.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Once the oven is ready, bake the brioche for 25 minutes, covering the top loosely with a sheet of aluminium foil if it starts to brown too quickly (in my current oven it I have to cover it after 7-10 minutes).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">After 25 minutes the brioche should be well risen with a dark brown shiny top. Switch the oven off and leave the oven door half-open.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">After about 20 minutes take the tin out of the oven and leave to cool down for further 20 minutes, before taking the brioche loaf out of the tin. This way I make sure that the centre of the dough is cooked through.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Leave the loaf on a wired rack for a moment before having the first slice of a very soft and fragrant<span class=\"Apple-converted-space\">\u00a0 <\/span>brioche.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The brioche keeps very well covered for 2-3 days and it\u2019s just wonderful sliced and toasted.<\/span><\/p>\n<p class=\"p2\">\n","protected":false},"excerpt":{"rendered":"<p>This is the brioche loaf that I most often bake at home. It tastes and smells miles apart from the overly sweet and soft brioche readily available in shops (except from great independent bakeries that are not always near). I just love it either freshly baked, still warm and soft, topped with some butter (slightly &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/brioche-loaf\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Brioche Loaf&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3139,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[465,466,467,468],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3137"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3137"}],"version-history":[{"count":3,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3137\/revisions"}],"predecessor-version":[{"id":3142,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3137\/revisions\/3142"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3139"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3137"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3137"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3137"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}