Homemade Brioche Loaf recipe, French Brioche Bread Recipe, Hand kneading bread recipe

Today, I made sweet and soft ‘Vanilla Brioche Loaf’! I feel so happy when the baking scent fills the whole house. Please check out the important tips for making the brioche before trying out yourself.
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Loaf pan size 22.5cm x 10.5cm x 9.5

Bread Flour 500g
Dry Yeast Gold 18g
Salt 6g
Dry Milk 20g
Sugar 100g
Unsalted Butter 112g
Water 120g
Whole Egg 100g
Vanilla Extract 3g

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Important tips for Brioche

1. Due to the amount of sugar, the first fermentation could take longer than other bread. It could take up to 75 minutes.
2. Assume all water is lukewarm unless stated otherwise. Use warm water during the winter.
3. When you knead the dough with the butter, use room temperature butter. It gets absorbed easily if you knead with your fingertip (like scratching lightly).
4. Use the dry yeast ‘Gold’ for the high sugar product.
5. You could use vanilla extract or rum.
6. Baking time may vary for every oven.
7. If your oven is too small, the top side could be too dark at the end. Cover the top with a foil sheet after 13 minutes of baking.
8. Turn the pans occasionally for even color on the top.
9. Once the baking is done, take out the pan and smack it on a table so the excessive moisture could escape from the bread.

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