Brioche Bread
Description
It tastes great with a little butter and jam.
Ingredients
Instructions
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Line two small bread baking pans with parchment paper, allowing the parchment paper to come up over the sides of the pan on the long-ends of the loaves. This makes it easier to remove the baked bread from the pan.
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Butter any exposed pan surfaces on the shorter ends of the pan that might come into contact with the bread dough as it bakes.
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Set the prepared bread baking pans aside for later.
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Heat the milk until it is roughly 105˚F, or a bit warmer than your body temperature. If you don’t have an instant thermometer, the milk should feel gently warm to the touch, but not hot.
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In a stand mixer bowl, combine the Gluten-Free flour mix with 210 grams of warm milk, along with the sunflower seed oil.
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Mix the ingredients together by hand at first, and then turn the stand mixer on to medium speed, and run the mixer for two minutes.
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Add three of the whole eggs one at a time, and mix until combined.
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Add the softened unsalted butter, and mix until combined.
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Add the active yeast, along with the white granulated sugar, and continue mixing.
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Add the Kosher salt, and continue to mix for an additional minute.
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Lightly coat your clean work surface with a dusting of rice flour.
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Remove the (somewhat sticky) dough from the mixing bowl, and transfer the dough to the floured surface.
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Cut the dough in two pieces using a dough scraper.
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Gently form the two pieces of dough into log-shaped balls, and place each log of dough into the parchment-lined baking pans. If you need to add a bit more rice flour to your working surface, do it.
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Cover the pans with the loaves with some plastic wrap, and allow the dough to rise for roughly one hour at room temperature.
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As the dough is rising, preheat the oven to 350˚F.
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When the oven is preheated and the dough has risen, remove the plastic wrap from the bread pans.
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Whisk up one whole egg plus one teaspoon of water for your egg wash.
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Lightly spread the egg wash over the surface of the loaves in an even layer.
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Bake the brioche loaves in the oven at 350˚F for roughly 30-35 minutes.
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When the loaves are fully baked, remove them from the oven and allow them to cool down at room temperature for 20 minutes.
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When the loaves are cool enough to handle, carefully use a paring knife to ensure the edges of the loaves aren’t stuck to any exposed sides of the pans.
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Remove the loaves from the pans, and allow them to cool fully on a wire rack.
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Serve with some extra softened butter, and maybe some of your favorite jelly or jam.
Note
This gluten-free Brioche recipe is an homage to my high school buddy Christian, who was diagnosed with celiac disease in his early teens. He doesn’t eat gluten, but would probably tell me that this recipe isn’t quite as tasty compared to the gluten-filled version from his youth—alas, we move forwards.
I love making brioche bread in the traditional manner with high-protein bread flour, and running the mixture through the stand mixer with the hook attachment as you slowly add the eggs and softened butter. If you are trying to create a version of Brioche bread dough that is Gluten-Free, check out the following recipe.
I finish the two small gluten-free Brioche bread loaves described below with a light egg wash layer before placing the loaves in the oven to bake for about thirty minutes at 350˚F. If you are using a larger bread pan, you can make this recipe in one single larger-sized loaf, and proceed to increase the baking time by about 12-16 minutes.
You can use this base dough to try to make gluten-free Brioche burger buns, although note that shaping the loaves is a bit more difficult than with a normal Brioche dough, given the lack of gluten that provides the normal elasticity in the dough. A little rice flour sprinkled gingerly over your working surface will aid you immensely (I use a fine mesh tea strainer to sprinkle rice flour over my working surface or bread doughs). This particular recipe is meant for two small bread pans.
I like to shape the Brioche loaves after letting them rest for ten minutes in the stand mixer, using a bit of rice flour to avoid the dough from sticking. I then place the loaves gingerly (with confidence!) in the bread baking tins with some parchment paper to ensure easy removal.
You can use the sliced brioche to make French Toast for breakfast, which is a nice way to treat yourself to something special. Try this out and let us know what you think!
User Reviews
I love the idea of using this for French toast!