Brioche Bread Recipe
Brioche Bread Recipe
Table of Contents
Brioche Bread Recipe
This brioche bread recipe will help you create the most delicious, soft, and buttery loaf. Brioche bread is perfect for breakfast, lunch, or dessert. Whether you’re making a classic French toast or pairing it with jam and butter, this homemade brioche will elevate your meal. With a golden, soft crumb and a rich, slightly sweet flavor, this Brioche Bread Recipe is perfect for beginners and seasoned bakers alike. Let’s dive into the recipe and create the best brioche bread at home.
Description
Brioche Bread Recipe, known for its tender, rich texture and subtly sweet flavor, is a classic French pastry that has become a staple in kitchens worldwide. What makes brioche bread special is its high butter and egg content, which gives it a soft, almost cake like crumb. This homemade brioche bread recipe will guide you through every step, ensuring you achieve the perfect loaf. Brioche bread can be used in so many ways try it as the base for a decadent French toast, a delicious sandwich, or simply toasted with butter and jam.
While it may seem intimidating at first, making brioche bread is a fun and rewarding experience. The dough does take time to knead and rise, but the result is absolutely worth it. The beauty of brioche lies in its versatility serve it with eggs and bacon for breakfast or use it to make indulgent desserts like bread pudding. The lightly sweet flavor and fluffy texture make this Brioche Bread Recipe a versatile addition to your baking repertoire.
This Brioche Bread Recipe will show you how to make the dough, shape it into loaves, and bake it to golden perfection. If you’ve never made bread from scratch before, this is a great recipe to start with, as it’s foolproof and gives you a hands on experience of making a delicate, buttery bread. Follow the instructions carefully, and you’ll be rewarded with a tender, rich loaf that rivals any bakery.
Ingredients
- 1/2 cup (120ml) whole milk, lukewarm
- 1/4 cup (60ml) warm water
- 2 teaspoons active dry yeast
- 1/4 cup (50g) sugar
- 4 large eggs (at room temperature)
- 1 teaspoon salt
- 3 1/2 cups (440g) all purpose flour, plus extra for dusting
- 1/2 cup (115g) unsalted butter, softened and cut into small pieces
- 1 egg (for egg wash)
Instructions
- Activate the Yeast: In a small bowl, combine the warm water and milk. Stir in the sugar until dissolved. Sprinkle the active dry yeast over the liquid and let it sit for 5-10 minutes until frothy.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, eggs, and salt. Mix on low speed until combined.
- Add Flour: Gradually add the flour to the wet mixture in small increments. Mix until the dough begins to form a shaggy ball.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for about 8-10 minutes. The dough should be soft, smooth, and slightly sticky, but it should come away from the sides of the bowl.
- Incorporate the Butter: Add the softened butter to the dough, a tablespoon at a time, and mix until fully incorporated. The dough will be very soft and sticky at this point. Continue to knead for another 8-10 minutes until the dough is smooth and elastic.
- First Rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Shape the Dough: Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into three equal portions and roll each piece into a ball. Place the balls side by side in a greased 9×5-inch loaf pan.
- Second Rise: Cover the loaf pan with a towel and let the dough rise for another 1-1.5 hours, or until it has risen just above the edge of the pan.
- Egg Wash: Preheat the oven to 350°F (175°C). In a small bowl, whisk the remaining egg and brush it over the top of the loaf to create a golden, shiny crust.
- Bake the Brioche: Place the loaf in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent it with aluminum foil for the last 10 minutes of baking.
- Cool: Remove the brioche from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Butter: Use high quality unsalted butter for the best flavor and texture.
- Yeast: Make sure your yeast is fresh for optimal rising. If your yeast doesn’t foam after activation, it may be expired.
- Storage: Store leftover brioche bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Brioche also freezes well; just wrap it tightly in plastic and foil before freezing.
- Flavor Add ins: Feel free to add chocolate chips, dried fruits, or nuts into the dough for added flavor and texture.
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Brioche Bread Recipe
Ingredients
- 1/2 cup 120ml whole milk, lukewarm
- 1/4 cup 60ml warm water
- 2 teaspoons active dry yeast
- 1/4 cup 50g sugar
- 4 large eggs at room temperature
- 1 teaspoon salt
- 3 1/2 cups 440g all purpose flour, plus extra for dusting
- 1/2 cup 115g unsalted butter, softened and cut into small pieces
- 1 egg for egg wash
Instructions
- Activate the Yeast: In a small bowl, combine the warm water and milk. Stir in the sugar until dissolved. Sprinkle the active dry yeast over the liquid and let it sit for 5-10 minutes until frothy.
- Mix Wet Ingredients: In the bowl of a stand mixer fitted with a dough hook, add the yeast mixture, eggs, and salt. Mix on low speed until combined.
- Add Flour: Gradually add the flour to the wet mixture in small increments. Mix until the dough begins to form a shaggy ball.
- Knead the Dough: Increase the mixer speed to medium and knead the dough for about 8-10 minutes. The dough should be soft, smooth, and slightly sticky, but it should come away from the sides of the bowl.
- Incorporate the Butter: Add the softened butter to the dough, a tablespoon at a time, and mix until fully incorporated. The dough will be very soft and sticky at this point. Continue to knead for another 8-10 minutes until the dough is smooth and elastic.
- First Rise: Transfer the dough to a lightly greased bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
- Shape the Dough: Once the dough has risen, punch it down to release the air. Turn the dough out onto a lightly floured surface. Divide the dough into three equal portions and roll each piece into a ball. Place the balls side by side in a greased 9×5-inch loaf pan.
- Second Rise: Cover the loaf pan with a towel and let the dough rise for another 1-1.5 hours, or until it has risen just above the edge of the pan.
- Egg Wash: Preheat the oven to 350°F (175°C). In a small bowl, whisk the remaining egg and brush it over the top of the loaf to create a golden, shiny crust.
- Bake the Brioche: Place the loaf in the preheated oven and bake for 30-35 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom. If the top is browning too quickly, tent it with aluminum foil for the last 10 minutes of baking.
- Cool: Remove the brioche from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
- Butter: Use high quality unsalted butter for the best flavor and texture.
- Yeast: Make sure your yeast is fresh for optimal rising. If your yeast doesn’t foam after activation, it may be expired.
- Storage: Store leftover brioche bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. Brioche also freezes well; just wrap it tightly in plastic and foil before freezing.
- Flavor Add ins: Feel free to add chocolate chips, dried fruits, or nuts into the dough for added flavor and texture.
