Braided Milk Bread (Thermomix or not)
When I first got my Thermomix TM6 through my fantastic consultant Lucienne (@cook_in_the_loop), I was very excited to try new recipes and take advantage of this amazing kitchen tool.
Lucienne adores her bon COOK™ products and convinced me to do a class together, presenting the best from both worlds!
This is one of the recipes that was in our Cooking Class, which I hope you will Enjoy. The recipe was found on Cookidoo. Enjoy and Bon Appétit!
To find more Brioche recipes, click HERE!
For Thermomix demos and purchases click HERE!
As always, you will find the Step-by-Step Video below the recipe.
Braided Milk Bread (Thermomix or not)
This Milk Bread is delicious! Make a large braid or smaller ones like me! Of course, you can make them with your Thermomix or stand mixer.
Equipment
Ingredients
BREAD INGREDIENTS
- 11 oz (310 g) milk
- 2 tsp (6 g) instant yeast (3/4 packet of 7g)
- 20 oz (565 g) bread flour
- 2 oz (55 g) sugar
- 1 tsp (6 g) sea salt
- 2 oz (55 g) butter (4 Tbsp)
COAT
- 1 1/2 Tbsp (22 g) milk
- 1 tsp (4 g) sugar
Instructions
- Place your Silpain® Baking Sheet on the top of your Medium Perforated Baking Sheet. Set aside.
TRADITIONAL PREPARATION
- Add the milk into a microwave safe bowl. Heat for 30 seconds or until the mixture is lukewarm. Set aside.
- In the bowl of your stand mixer, add all your dry ingredients in this order: Instant yeast, bread flour, sea salt and sugar. Whisk together to sift for about 30 seconds.
- Make a well, add the softened butter Mix with a dough hook for about 3 minutes on the lowest setting of your stand mixer. Once the ingredients are almost combined, add the lukewarm milk. Then, increase the speed to the second lowest setting and knead for 10 minutes. Your dough is ready once it holds together and no longer sticks to the sides of the bowl.
THERMOMIX PREPARATION
- In the bowl of your Thermomix, place the following ingredients in this order: milk (11 oz | 310 g), butter (2 oz | 55 g), instant yeast (2 tsp | 6 g) and sugar (2 oz | 55 g). Warm 3 min/100°F-28°C / speed 2.
- Add the bread flour (20 oz | 565 g) and sea salt (1 tsp | 6 g). Knead Dough 3 min/ speed 9.
RISE & ASSEMBLY
- Place the dough rolled into a ball into a clean bowl, cover with a plastic wrap and let it rise for 1 hour at room temperature or 45 minutes in a turned off preheated oven (100F/37C). It will double in size.
- Knead lightly into a ball. Weight your dough and divide it into 4 segments (Mine was 2.20lbs / 1000g so 0.5lbs / 250g each).Take each segment divide it in 3, roll them into a rope. Join the 3 ropes at one end, braid together, and join again at the other end. Place braided dough onto your Silpain®.
- Let your dough rise for 30 minutes at room temperature or 20 minutes in a turned off preheated oven (100F/37C). It will double in size.
BAKE!
- Preheat oven to 350F/180C.
- Brush the milk/sugar mixture on top and sides of the brioche.
- Bake for 25 minutes at 350F/180C. (Every oven heats differently, monitor your Brioche from 12min). It is ready when golden brown and does not feel hallow to the touch.
- Once your Braided Milk Bread is out of the oven, let it cool down directly on your baking sheet for 10 minutes before transferring it onto your cooling rack. Enjoy & Bon Appétit!
Video
Special Notes
Nutrition
Nutrition Facts
Braided Milk Bread (Thermomix or not)
Amount Per Serving
Calories 371
Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 20mg7%
Sodium 355mg15%
Potassium 164mg5%
Carbohydrates 62g21%
Fiber 3g13%
Sugar 10g11%
Protein 11g22%
Vitamin A 246IU5%
Vitamin C 0.01mg0%
Calcium 65mg7%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can’t wait to see them! And follow @bakingwithnessa on Instagram!
J’adore !!!!
Bisous belle journée
On adore faire ce pain à la maison, tu me diras ce que tu en penses lorsque tu testeras la recette. Grosses bises, ~Nessa