Brioche Bread Fouace Recipe

This recipe totally wins my heart with its buttery texture and the aromatic hint of orange flower water, making it feel like a little slice of heaven. Plus, there’s something so satisfying about kneading the dough and watching it rise, like I’m crafting my own artisanal bread masterpiece at home!

I adore the tender sweetness and the luxurious texture of Brioche Bread Fouace, but I can’t stick to the French recipe. It’s too complicated and takes too long for the payoffs to come.

Besides, I love all things American. When I found an American recipe that had the warmth of an oven mitt, the homey comfort of an easy chair, and the payback of warm bread freshly buttered, I was hooked.

My version contains 500g all-purpose flour, 200g softened unsalted butter, 100g sugar, and 5g salt, and it makes me happy.

Ingredients

Here is a rephrased version of the source text:

Plain flour: Supplies the framework; loaded with carbohydrates, absolutely necessary for the texture of the dough.

Sugar, in granular form, carries out three important functions in bread.

It sweetens the bread; it promotes browning; and it feeds the yeast.

Salt: Boosts taste; controls yeast to ensure bread rises evenly and properly.

Yeast, dry, active: A leavening agent that produces an airy, light texture by generating carbon dioxide.

Whole milk: Contributes richness.

Provides a soft, tender crumb and mild, creamy taste.

Eggs serve several important functions in baked goods.

They are emulsifiers, proteins, coloring agents, and flavoring agents.

They help combine the ingredients, too—especially oil and water, which tend not to mix well.

And sometimes they are used mainly for their moisture content.

Butter (not margarine, which doesn’t have the same flavors or properties): Truly good baking needs fine ingredients, the star of which is this fat, at once rich and nuanced.

Water from orange blossoms: Provides aromatic essence; gives the understated floral fragrance.

Anise seeds: Spice not required; adds subtle licorice-like flavor, boosting aromatic profile.

Ingredient Quantities

• 500g all-purpose flour
• 100g granulated sugar
• 1 teaspoon salt
• 2 teaspoons active dry yeast
• 100ml whole milk, warm
• 3 large eggs, room temperature
• 200g unsalted butter, softened
• 1 tablespoon orange flower water
• 1 teaspoon anise seeds (optional)

Instructions

1. In a big mixing bowl, blend the flour, sugar, and salt.

2. In a small bowl, combine the yeast and warm milk and let sit for about 5 minutes until frothy.

3. Incorporate the bubbly yeast blend and the eggs into the dry elements. Stir on slow speed until integrated.

4. Slowly blend in the softened butter, a tablespoon at a time, ensuring the dough fully absorbs each addition before incorporating the next.

5. Incorporate the orange flower water and the anise seeds, if using, and mix until completely combined.

6. On a surface lightly dusted with flour, knead the dough for about 10 minutes until it is smooth and elastic.

7. Put the dough in a bowl that is lightly oiled, cover it with a clean cloth, and let it rise in a warm area for about 2 hours, or until it has doubled in size.

8. Deflate the dough and form it into a loaf. Shape the dough into a round or oval loaf. Place it on a lined baking sheet. Line the baking sheet with parchment paper.

9. Loosely cover the loaf with a cloth and allow it to rise once more for around 30-45 minutes, or until it is puffy.

10. Heat your oven to 180°C (350°F) and bake the loaf for 25-30 minutes or until it turns golden brown. Allow it to cool completely before cutting and dishing out.

Equipment Needed

1. Big mixing bowl
2. Small bowl
3. Mixer (optional, for combining dough)
4. Measuring cups/spoons
5. Spatula or wooden spoon
6. Clean kitchen cloth
7. Baking sheet
8. Parchment paper
9. Oven
10. Pastry brush (optional, for any post-bake finishing)
11. Cooling rack
12. Knife (for cutting the loaf)

FAQ

• Q: Can I substitute the all-purpose flour with another type of flour?All-purpose flour is recommended, but for a not-so-majorly different recipe, use bread flour. You will get a result that is a tiny bit sturdier. Do not switch to whole wheat flour unless you want a radically different texture.
• Q: Is there an alternative for orange flower water?Absolutely, you can utilize several drops of orange extract or a tablespoon of orange zest; however, this will slightly change the flavor profile.
• Q: How do I know if the dough has risen enough?A: It usually takes about 1-2 hours for the dough to rise in a warm environment and to double in size. If you poke it and it loses its indent, then you’ve probably over-proofed it. Remember that all of these proofs should happen in an undisturbed environment that’s a good temperature for dough rising, around 80°F.
• Q: Can I make Brioche Bread Fouace without the anise seeds?A: Absolutely, the anise seeds are optional and can be omitted if you prefer not to include them.
• Q: How should I store the bread once baked?A: An airtight container or plastic wrap ensures that bread stays fresh. Store it at room temperature and it stays fresh for 3 days. Store it in the freezer for up to 2 months and it stays fresh when you take it out and warm it up.
• Q: What if I don’t have a stand mixer?A: The dough can be mixed and kneaded by hand. It takes some muscle, but it isn’t beyond the reach of the average home cook.
• Q: Can I use salted butter instead of unsalted?Correct. However, decrease the recipe’s added salt so that the bread isn’t overpowered by saltiness.

Substitutions and Variations

Can be swapped with bread flour for a chewier texture or spelt flour for a slightly nutty flavor.
Sugar in granulated form: Substitute with honey or syrup made from maple, adjusting moisture content if necessary.
Whole milk: Replace it with almond milk or oat milk to enjoy a dairy-free version.
Butter without salt: For a plant-based alternative, use coconut oil or a vegan butter substitute.
Orange flower water: Substitute this for vanilla extract or rose water to achieve a different aromatic profile.

Pro Tips

1. Activate Yeast Properly Ensure your milk is warm, around 37-43°C (98-110°F), to activate the yeast effectively. If the milk is too hot, it can kill the yeast, and if it’s too cold, the yeast will not activate.

2. Room Temperature Ingredients Make sure the eggs and butter are at room temperature before mixing them into the dough. This helps the dough come together more smoothly and ensures better texture and rise.

3. Butter Addition When adding the softened butter, do so gradually, ensuring each tablespoon is fully incorporated before adding the next. This helps build a stable dough structure and ensures even distribution of fat.

4. Kneading Technique Knead with a consistent rhythm to develop the dough’s gluten structure. The dough should become smooth, elastic, and slightly tacky, but not sticky, when kneaded correctly.

5. Controlled Rising Environment For optimal rising, place the dough in a warm, draft-free area. If your kitchen is cool, you can create a warm environment by preheating your oven for a few minutes, turning it off, and placing the bowl inside with the door slightly ajar.