Brioche & Bread Rolls’ Dough without a Bread Machine

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Brioche dough without a bread machine is not difficult to make once you activate the yeast.

You have to make sure the water is lukewarm, not colder not warmer.

The advantage of using the Bread Machine is that it heats up the water at the right temperature, so you don’t have to worry about it.

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5 from 2 votes

Brioche & Bread Rolls’ dough without a bread machine

Brioche dough without a bread machine is not difficult to make once you activate the yeast. Find here all the step by step instructions

Prep Time3 hrs

Cook Time30 mins

Total Time5 hrs 30 mins

Course: Bread

Cuisine: French, Italian

Servings: 1 loaf

Calories: 6595kcal

Author: Laura Tobin

Ingredients

Brioche

• 1 1/8 cup lukewarm Milk or 1 1/8 cups (280 ml) or 230 ml of water + 3 tbsp of dry milk
• 2 Eggs
• 2/3 cup Melted butter or 5 1/2 oz 150 gr
• 4 cup Flour 600 gr
• 1.5 tsp Salt
• 1 tbsp Sugar
• 1 pkg Bread Yeast or 3 tsp I prefer Active dry

Bread Rolls

• 1 cup lukewarm Milk 250 ml
• 3 tbsp Melted butter 40 gr
• 1 Eggs
• 3 cup Flour 450 gr
• 1/4 cup Sugar 50 gr
• 1.5 tsp Salt
• 1 pkg Bread Yeast or 3 tsp I prefer Active dry

English Muffins

• 1 cup milk 1 cup equal 225 ml
• 1 tbsp Melted butter 20 gr
• 1 tbsp Sugar
• 1 tsp Salt
• 2 cup Flour 300 gr
• 1 pkg Bread Yeast or 3 tsp I prefer Active dry

US Customary - Metric

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Instructions

• To activate the yeast mix the Dry Active Yeast with ¼ cup of the water needed for the recipe. The water should be lukewarm. Add ½ tsp of sugar, and let it rest until it becomes foamy.
• In the meantime, strain the flour along with the sugar and the salt into a bowl, ensuring they are completely mixed. Make a ‘well’ in the centre of the flour mix.
• Combine all the wet ingredients together: milk, butter, eggs and the frosty yeast. Slowly pour them in the ‘well’ of the flour and mix it with the wet ingredients gradually, using your fingers.
• Once they are thoroughly mixed, you can either continue mixing the flour with your hands, or put it into an electric mixer with a dough hook. Mix it until the dough becomes a ball that comes away easily from the side of the bowl.
• Take the dough out of the bowl and knead it on a flat surface. Shape it into a smooth ball and place it into an oiled bowl covered with a wet towel to rest. Let it rise for 2 hours.
• For cooking instruction follow the recipes: Soft Pizza or Panini

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Nutrition

Nutrition Facts

Brioche & Bread Rolls’ dough without a bread machine

Amount Per Serving

Calories 6595 Calories from Fat 1962

% Daily Value*

Total Fat 218g 335%

Saturated Fat 127g 635%

Cholesterol 1014mg 338%

Sodium 11337mg 472%

Potassium 2629mg 75%

Total Carbohydrates 978g 326%

Dietary Fiber 36g 144%

Sugars 116g

Protein 167g 334%

Vitamin A 143%

Calcium 115.1%

Iron 302.8%

* Percent Daily Values are based on a 2000 calorie diet.

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