Bake the magic: Brioche slider buns and a brioche loaf with a twist—silky, buttery, and crowned with your choice of sesame, cheese, or herbs.
"Possibly the best slider bun for a protein I've ever had." - Said Everyone, 2024 Chilko Lodge Experience
OPENING ANECDOTE
In the art of Bongo bread making, we use specific terms to describe the various stages of preparation. The journey begins with the Sponge, a mixture of flour, sugar, and yeast that's allowed to rest and activate the yeast. The sponge is then transformed into the Dough, a more robust mixture of ingredients that's kneaded and allowed to rise. Finally, the dough is shaped and becomes the Bread we know and love. Understanding these stages is key to mastering the Bongo bread-making process.
BONGO BRIOCHE LOAF & SLIDER BUNS
Okay lets Bongo baby! Ready to whisk away on a culinary adventure? Today, we're diving headfirst into the wonderful world of brioche. This ain't your grandma's ordinary bread, folks. We're talking light, airy, melt-in-your-mouth deliciousness that'll have you saying 'Ooh la la!' in no time. So grab your aprons, put on your chef hats, and let's get baking!
INGREDIENT & SHOPPING LIST
Exact measurements above. 🔺
Checklist for shopping below. 🔻
DIRECTIONS
1. Starting with the Sponge:
In a bowl, combine:
i. 1 cup flour
ii. 1 tablespoon sugar
iii. 2-1/2 teaspoons of yeast
Then gradually pour in 180ml warm milk, whisking until smooth.
Finally, cover with plastic wrap and let rest in a warm place for 30 minutes.
After 30 minutes-ish, it's time to make the Dough:
2. First, to the Sponge, add:
i. 6 eggs
ii. 5 cups flour
iii. 5 tablespoons sugar
iv. 2-1/2 teaspoons salt
Then, using a mixer with a dough hook:
i. Mix on low for 2 minutes to combine
ii. Increase speed (medium) and mix for 10 minutes
iii. Gradually add room temperature butter
iv. Mix on high for 8 minutes until the dough is silky
After mixing time is finished, cover the dough and let it rise in a warm place:
i. For 1 hour, or until double in size.
3. Final Steps with your freshly made Dough:
Prepare your loaf pans by buttering and lightly flouring the loaf pans.
i. Chef Bongo pro tip for flouring the pan: Once you butter the pan, sprinkle a few teaspoons of flour around it. Tap out the excess.
ii. Now sprinkle some flour on your work surface.
4. Now we start shaping the Dough:
i. Divide the risen dough in half, setting aside one half, while using the other for the loaf.
ii. Divide the other half into 3 pieces, roll each piece and braid them together.
Once braided, your dough is ready to be placed in the prepared loaf pan. Let rise for another hour or until size has doubled.
5. Now we bake the shaped and risen Dough:
i. Preheat the oven to 375°F (190°C)
ii. Brush the loaf with egg wash for a golden color.
iii. Sprinkle with sesame seeds, cheese, or mixed herbs, or whatever combination of those 3 feels right to you. This is about fine-tuning the last step to your liking, just don't put too much cheese or your bread won't rise properly.
iv. Bake for 35 minutes until golden brown.
6. Once baked, Cool and Store:
i. Allow the bread to rest in the pan for 5 minutes.
ii. Remove loaf from pan and transfer to a cooling rack.
iii. Once cooled, the bread can be frozen for later use. Otherwise, your bread is ready for consumption!
FUN FACTS by BONGO
PRO TIPS by BONGO
FINAL NOTE
With Chef Bongo's Brioche Loaf and Slider Buns, you're not just baking—you're crafting a piece of culinary art. This recipe is a tribute to the time-honored traditions of French baking, where the richness of butter and eggs meets the simplicity of flour, creating a luxurious, tender bread that's both versatile and indulgent.
Whether you're enjoying these brioche creations as a delightful breakfast toast, sandwiching them with your favorite fillings for a gourmet lunch, or serving them at a gathering to impress with their golden crust and soft, fluffy interior, they stand as a testament to the magic of homemade bread. It's a reminder that food, especially bread, is about connection, tradition, and the joy of sharing.
As I often remark, "Baking is not just about precision; it's about passion, patience, and a touch of love."
Savor your brioche masterpiece, and remember to share the warmth of this homemade delight with friends and family. From our kitchen to yours, happy baking and happy sharing!
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