Raisin Brioche Bread

Both my husband and I prefer rich, sweet, fluffy and soft bread.  And I always prefer to make them from scratch at home, not just because they taste better when freshly out the oven but also because I have so much fun in the bread making process.  It feels kind of relaxing and calming when I make bread in my own kitchen.  

I always make them in loaf shape so that I can use the leftover to make brioche French toast which is another breakfast favorite in the house.  (I posted French toast with blueberry sauce before: http://www.yankitchen.com/blog/cinnamon-swirl-french-toast). 

Brioche bread ingredients

320 g bread flour
2 tablespoons honey
40 g butter, softened and diced
2 large eggs
130 g whole milk
40 g sugar
1 1/2 teaspoon yeast
1/8 teaspoon salt
brown sugar
ground cinnamon
egg wash
white sesame seeds

The whole process is quite similar to the raisin bread I posted before:http://www.yankitchen.com/blog/2014/10/18/2-1



Heat the milk in microwave for 30 seconds; add the milk to bread machine container; dissolve yeast into the warm milk; and let it sit for 5 minutes.

Add eggs, flour, sugar, salt and honey; start dough cycle.  My bread machine (Amazon this one) will knead the dough for 20 minutes and proof for an hour.  When kneading is done, abort the cycle; add diced butter; and start the dough cycle again. It will knead for another 20 minutes, which should be able to get the dough past window panel test.

When the dough is doubled in size, transfer it to a well dusted wooden board.  Gently press down and knead for a minutes; cover and let it sit for 10 minutes.

Divide the dough into three equal pieces.  Roll each piece out; sprinkle with brown sugar, cinnamon and raisins; and then roll them up from one end.

Braid all three rolls into a large loaf and place it in a greased loaf pan (amazon link); cover; and let it proof again for another 30 to 50 minutes.

Preheat the oven to 350F/204 C.

Brush the bread with egg wash.  Sprinkle with sesame seeds.  Bake for 30 to 35 minutes.  Cover the bread with a large piece of foil if necessary to prevent dark color on top.

Cool the bread on the cooling rack.  Store the bread in a bread bag.

My favorite way to enjoy it is to slice it thinly and tear them apart with my fingers.