Buttery French Brioche Bread

Method

1. 1. Activate the Yeast:
      In a small bowl, dissolve the fresh yeast in warm water (around 25°C) with a pinch of sugar. Let it sit for 5-10 minutes until frothy.
   2. Mix Dry Ingredients:
      In a large mixing bowl, combine the flour, white sugar, brown sugar, and salt.
   3. Combine Wet Ingredients:
      Make a well in the center of the dry ingredients. Add one beaten egg and the activated yeast mixture. Mix slowly until the dough starts to come together.
   4. Knead the Dough:
      Transfer the dough onto a floured surface and knead for about 10 minutes or until it becomes smooth and elastic.
   5. Incorporate Butter:
      Gradually incorporate the softened butter into the dough, kneading continuously. It might seem a bit messy at first, but keep kneading until the dough absorbs all the butter and becomes glossy and smooth.
   6. First Rise:
      Place the dough back into the bowl, cover it with a clean cloth, and let it rise in a warm, draft-free place for about 1.5 to 2 hours, or until it doubles in size.
   7. Shape the Dough:
      After the first rise, gently deflate the dough and shape it into a loaf or divide it into smaller portions for brioche buns. Place the shaped dough onto a baking tray lined with parchment paper.
   8. Second Rise:
      Cover the shaped dough with a cloth and let it rise for another 1 to 1.5 hours, or until it puffs up noticeably.
   9. Preheat the Oven:
      Preheat your oven to 180°C.
   10. Egg Wash:
       Beat the remaining egg and brush it gently over the surface of the dough. This will give the brioche a beautiful golden color when baked.
   11. Bake: Bake the brioche in the preheated oven at 180°C for 20 minutes. Then, reduce the temperature to 160°C and bake for an additional 5-10 minutes or until the top is deep golden brown, and the bread sounds hollow when tapped on the bottom.
   12. Cool and Enjoy:
       Allow the brioche to cool on a wire rack before slicing. Enjoy your freshly baked, soft, and buttery brioche bread!

   Pro Tips

   • Ensure the butter is softened to room temperature for easy incorporation into the dough.
   • Use a warm, draft-free area for optimal rising, allowing the dough to double in size.
   • Brush the loaf with the egg wash gently to achieve a glossy, golden finish.
   • For added creativity, shape the dough into individual buns for delightful brioche rolls.
   • Serve slightly warm, perhaps with a dollop of jam, to experience the brioche at its best.

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