Biroche bread is a rich, buttery, and slightly sweet bread that pairs well with savory dishes or can be enjoyed on its own. This recipe creates a soft, fluffy loaf with a golden crust.
Ingredients:
- For the Dough:
- 4 cups (500g) all-purpose flour
- 1/3 cup (65g) granulated sugar
- 1 tsp salt
- 2 1/4 tsp (1 packet) instant yeast
- 4 large eggs
- 1/4 cup (60ml) warm milk
- 1 cup (225g) unsalted butter, softened
- For the Egg Wash:
- 1 large egg
- 1 tbsp milk
Instructions:
- Activate the Yeast:
- In a small bowl, mix warm milk (not too hot) with the yeast. Let it sit for 5-10 minutes until foamy.
- Prepare the Dough:
- In a large mixing bowl, combine flour, sugar, and salt.
- Add eggs and the yeast mixture. Mix until a shaggy dough forms.
- Incorporate Butter:
- Gradually add the softened butter, a few pieces at a time, while kneading. Knead for 8-10 minutes (by hand or with a stand mixer using a dough hook) until the dough is smooth and elastic.
- First Rise:
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place until doubled in size, about 1-2 hours.
- Shape the Dough:
- Punch down the dough and turn it onto a floured surface. Divide it into equal portions and shape as desired (loaf, rolls, or braided). Place in a greased pan or on a baking sheet.
- Second Rise:
- Cover shaped dough with a towel and let it rise again for 45 minutes to 1 hour until puffed.
- Prepare for Baking:
- Preheat oven to 375°F (190°C).
- Mix the egg and milk for the egg wash. Brush it over the risen dough for a shiny, golden crust.
- Bake:
- Bake for 25-30 minutes or until the bread is golden brown and sounds hollow when tapped.
- Cool:
- Let the bread cool on a wire rack before slicing or serving.
Enjoy your homemade biroche bread fresh, or use it for sandwiches, French toast, or as a delightful side!