In this recipe, the proofing time is cut short so you can enjoy your brioche the same day. A rich and delicious loaf of bread and it will make your bread pudding and french toast tastes out of this world.
Prep Time 4hours
Cook Time 25minutes
Total Time 4hours25minutes
Author Muna Kenny
2cup+ 3 tablespoon all-purpose flour
½+1/4 teaspoon salt
***Egg wash: just beat an egg
In a bowl the eggs, yeast, sugar, date nectar, and salt. Beat well until combined.
Add the flour and mix well. Now add the butter and knead for 10 minutes.
You should get somewhat sticky dough but smooth. Cover the dough and let it rise for two hours in warm place.
Knead the dough for few seconds, form three equal size balls and place in greased 9 x 5 x 3-inch loaf pan. Cover and let it rise for one and a half to two hours.
Preheat oven to 350F/180C. Gently brush the dough with the egg wash and bake for 25 minutes.
If the top of the bread starts to get darker fast, cover it with aluminum foil and continue baking.
Let the bread cool in the pan for 5 minutes, then place on a cooling rack to cool completely.
The Brioche can be stored at room temperature in a Ziploc bag for two days. If you want to freeze the brioche, cut it in slices, place in Ziploc bag and place in the freezer for maximum two months.