Brioche Bread

1. 01 Introduction: Thank you for taking this class. In this class, we learned how to make this delicious sweet bread. I like to use red for French toast. First, I will teach you how to make the dough. I will teach you how to prepare the dough. The first rise, and then we will let it rise. After the first rise, we will punch the dove down and then form the loaves and let them rise again after the loves have risen again. I will show you how to make and use an egg wash. And then we will pick the bread. After the bread has paid, we will let the loaves cool, and then I will show you how to slice the Los to get evenly sliced bread. I am a self taught Baker and cake decorator. Many years ago, I decided I wanted to open up my own business. So I took some classes, read a lot of books, watch some videos, and of course, did a lot of practice and baking to improve my skills. What I felt like I was at the level that I could beg and decorate beautiful, stunning cakes for special occasions, yummy tasty desserts and brands. I open up our own business. How did this business was to go to farmers markets and festivals. Artisan breads like this are excellent things to sell at farmer's market. I had this business for several years until my husband got a job offer in New York City. We felt like this was a good move for us. And so I closed down my business and we moved across the country to New York City. Now here in New York City, I do not want to go through the steps to open up another home business, but I still love baking. And as a retired teacher, I love THE so I have decided to share my skills with you on Skillshare. This class is further Baker. They would like to learn how to make delicious yeast breads. I am excited to teach you the skills in this class. Let's move on to lesson number one, making the dough. 2. 02 Making The Dough: We're ready to make the dough in the microwave. I have the milk heating up. I turned it on for 1 min and not to make it quite warm, but not enough to bring it to a boil and make it too hot. When the microwave deans will take it out and move on with our lesson. Here are some milk. It's kinda steaming, so I'm going to let it sit for a minute. You might only want to do yours for 45 s while it's cooling for a minute. I'm gonna go ahead and I'm going to put my butter in the microwave because it needs to be melted. Now with the butter, I wanted to 50% power. And I'm going to do it for about a half a minute first, then stirred and see if it needs another half a minute. Here is my better half a minute. I can tell it's not melted enough, so I'm gonna give it another half a minute. You will notice that I can fit into one tablespoon increments before I put it into melt. Because that way if melts faster, but I am going to give this another half a minute. Here's our butter. After the other half minutes, I'm now going to just gently stir it. So the rest of the powder can melt. The butter should be hot enough that the rest of the butter will melt. If not, I can always microwave it. Again, but I don't think I'm going to need to. There, the butter is melted. We've left this cool back down to the right temperature. As I said, you do yours, you probably only want at 45 s. Now, to this, what Minister in one teaspoon of our one-half cup sugar and one tablespoon of these. We want to make sure the US gets completely sturdy. Means I want to get off the Spirit into the milk. And now we're going to let this sit. It's called proofing for 10 min so that the yeast can interact with the sugar in the water and start looming. We'll be back in 10 min once this is ready. As you can see, my yeast has bloomed and so it is done Proofing. We're ready to move on with making our prep. This bowl. I'm going to put three eggs. My melted butter, which is cool. The rest of my sugar. One teaspoon of salt. I'm just going to put in my yeast and water and heat. Hello. My survival rate. I'm going to start adding my flower. Basically one company. It doesn't have to be exact. I continue doing this until I have a flower. Now. You can see john Doe to form. My palm is also good. There's not a whole lot. It's not just going to turn this off for just a minute. I want to get this part that's sticking up there. Scraped off, get mixed in. Now I'm going to turn to speed up. This is feeling just a little bit dry. I'm going to add just a little bit more milk, not a whole lot. I probably should have not going to flower to add moisture to bring it back to that little dry, really moist parts here. And this is really dry parts. So I'm going to get some of that dry part mixed in with the voice part. C. If we can now get this to form a bolus, we need it to cover on this point because I want to turn it up high to see if I can get that to form together or see if I need to add more milk. Let's see that off. Still really dry. I am going to add just a little bit more milk, not a whole lot. That lid back on. Now as you're looking at it, you see that's forming a nice job. Now we want to continue to meet it on a fairly high-speed eight to 10 min. 3. 03 First Rise: This has been needing for about 10 min. You take the cover off. In C, we have a nice dough. The dough hook out. And I have a bowl here that I'm going to let the dough rise. I want to spray the ball down. The dough does not stick. And then I'm just going to lift my dog out, put it in the bowl. I want to just quickly spread the top of my graph and then cover this with the Tao. And the type of tail I'm using is a flower set type towel. And we're now going to let this sit and rise till at least double in bulk, which is gonna be an hour-and-a-half to 2 h. Our next lesson will be on what we do after this, this reason. And it will show you how to form our 4. 04 Forming The Loaves: Letter dough rise for about 2 h. You can see it's much higher up in the bowl. I'm now going to punch the bread down. Remember, it was not very smooth when I put it in the bowl. And we're ready to form the lot. So I wanted to start by breaking the dough into two. And the reason I'm doing that is because we're going to have two loaves of bread. I like actually faking it in these bread pans once I break it, it so that I can slice it and have it conformed more to the shape I want. So I am going to take these bedpans and quickly spray them down so that I have a pan, cut the bread dough, and once I'm done. So here's my first love. And this one, I want to divide into three equal parts. That's not very equal. This one looks smaller. I do want to get them to be about equal. Once I have them into three equal parts, I want to roll this out into three logs that are about the length of these bread pans. I am not adding any flower here because I actually had too much flour in the bread. I certainly don't want to add more flour to it. I'm just pulling these out. And I don't want to use a rolling pin because I want them to be round like this when I breed them. And if it's, if I use a rolling pin, they become flat. So as you say, that's about the same length as this. So now I'm going to just set that one aside and roll the next one. So here's my next one. Just kinda roll this out. We've got the same length as the other one. And you can see that one is about the same length. I'm gonna do the same with this last one. So first I want to form kind of a log shape and then roll it out so it's somewhat smooth and it becomes the same length as the other two. Now some people like to have the nice lung approach bred, in which case you could do the whole loaf and do it about 18 " instead of the nine or so that I have it and put it on a cookie sheet instead of using the pants. So you cannot assign quickly, just really rolling them again. I put them all on here. Now I have my three braids. And I'm going to pinch this end. Then I want to start prayed in it. So I felt that one over there. And this one over their shirts, pants, nice. And I just keep going. That one. This one there. Then in the end, I pinch this again so that I have a braided leg. I'm then going to this in my pan like that. I'm going to do the other one just like I did this one. And then we'll let them raise again. Here's our two loaves of bread. Now just going to spray for top-down. Make sure these are still silt up. And then I'm going to cover them again and let them rise till double and bulk another hour to an hour-and-a-half. 5. 05 Egg Wash And Bake: Do has risen. As you can see, they're doubling. We now want to make the egg wash that we're going to spread on top. We're just going to put this in the bowl. And to that, we want to add just one teaspoon of water. And then we're going to break up the egg in the water because we want this to be thinner than what the egg would be otherwise. So we're just going to mix this up. Then I'm going to use this pastry brush. And I'm just going to brush the ink wash over the top of our loaf of bread. I have enough for both. Now, we're ready to put these in the oven to bake. We have the rock in the middle position and we're just filling in the middle. And then we're going to kick this for 25 to 30 min. So we'll start at 25. Will be back to check on our grid. When the timer goes off in 25. 6. 06 Finishing Up: Our oven just beat. I checked it just a couple of seconds ago and it looks ready, so we're going to take it out of the oven. Lesson brand now. We're now going to let them cool for about 10 min in the pan. And then we'll take it out of the pan and let it cool completely. Before we slice them are brand has cooled and the PAM for about 10 min. So we're now ready to put it on the cooling rack. We're just going to dump the bread. It is still hot. And we're now going to let this completely cool. Our bread has completely cooled. And here we have our two loaves of bread. This one has a little bit smaller than this one, but they both turned out the way they should have. Now, I like to use this bread for French toast. To make French toast, I need to slice it. I want all my slices to be about the same size. I like to use this bread slice. And all I do is I could do bred into my bread slicer and I want to keep the pressure on it as I'm cutting. And I want to cut from this end and move up. Because I want this for French toast. I want each slice to be just a little bit thicker, but I do want to slice this first one really thin because I'm not going to use the crust. So I just wanted to kind of cut across from this point on. I'm gonna go to one before slicing. And that way I can get just a little bit thicker slice. My French toast. One. I just keep going until I'm done. So there's this one. Now go to my slice and slice again. Now, if you feel like this, you would need to do is instead of going to go everyone and slice, it really is going to be up to you. 7. 07 Final Thoughts: Thank you for taking this class. We had fun. Sweet bread, which I like to use for French toast. We first learned how to make the dough. I showed you how to get the dough ready. And we let it have the first rise. After the first rise, we shed the dough into our two graded loaves, put them in the bread pan, and then let them rise again. After the second rise, I showed you how to make an egg wash. We put it on top of our loaves of bread so that it wouldn't have that nice brown color when it was done. Thank you. I hope your grid turned out the way that she wanted it to. The recipe for this class is in the project. Your project for this class is to make this bread. Make sure you take a picture of it and posted on the project page and tell us how it went. I look forward to hearing from from my kitchen to your kitchen, had people.