Brioche Bread
Ingredients
- ½ c.milk
lukewarm
- 1packet active dry yeast
2 1/4 tsp.
- 4 c.all-purpose flour
divided, plus more for dusting
- 6 largeeggs
room temperature
- ½ c.granulated sugar
- 2 tsp.kosher salt
- 1 c.unsalted butter
softened, plus more for pans
- 1 largeegg
- 1 tbsp.water
- kosher or sea salt
Directions
Dough
- 1
In the large bowl of a stand mixer, using a spatula, mix milk, yeast, and 1 cup flour until combined. Cover with plastic wrap and let sit until sponge has formed some air pockets, about 45 minutes.
- 2
Add eggs, sugar, salt, and remaining 3 cups flour. Attach dough hook to stand mixer and beat on medium speed until well combined, then gradually increase speed to medium-high. Continue to beat, scraping down bowl every 4 to 5 minutes, until dough pulls away from sides of bowl and becomes shiny and elastic, 10 to 13 minutes total.
- 3
With the mixer running, gradually add butter, 1 Tbsp. at a time, beating to blend after each addition, 13 to 15 minutes. Continue to beat on medium-high speed until dough passes the windowpane test, 5 to 7 minutes. Cover bowl with plastic wrap and let rest in a warm area until doubled in size, about 1 hour.
Assembly
- 1
To bake the next day: Once dough has doubled in size, punch down to deflate dough, then recover with plastic wrap. Refrigerate overnight until you’re ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled in size, up to 2 hours and 30 minutes.
- 2
To bake same day: Once dough has doubled in size, turn out onto a lightly floured surface and punch down dough. Divide in half. Cut each half into 6 pieces for a total of 12. Flatten each piece to a rectangle, then fold short ends in toward each other as if folding a letter. Flatten again. Starting with a short end, tightly roll into a log. Repeat with remaining pieces.
- 3
Grease 2 (8” x 5”) loaf pans with butter. In each prepared pan, arrange 6 pieces of dough seam side down in one straight row. Cover with plastic wrap and let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes.
- 4
Arrange a rack in center of oven; preheat to 375°. In a small bowl, whisk egg and water. Brush egg wash on top of dough; lightly sprinkle with salt.
- 5
Bake bread until deeply golden on top and an instant-read thermometer inserted into center of loaf registers 190° and 205°, about 30 minutes.
- 6
Let cool 5 minutes, then turn out loaves onto a wire rack and let cool completely.
Brioche Bread
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About this Recipe
Craving that famously tender, buttery bread that melts in your mouth? This step-by-step guide helps you create a truly exceptional Brioche Bread, a rich, golden loaf perfect for any occasion.
This brioche recipe is a true labor of love, but the detailed process ensures a rewarding outcome. It leverages the richness of plenty of butter and sugar, combined with room temperature eggs and active dry yeast, to develop an incredibly soft and flavorful crumb that rivals bakery versions.
You're in for a treat with this Brioche Bread. Expect a loaf with an irresistible golden-brown crust, thanks to a simple egg wash, yielding to an incredibly tender, almost cake-like interior. Each bite offers a delicate sweetness and profound buttery richness, a testament to the generous amounts of butter and sugar in the dough. This luxurious bread is naturally nut-free, making it a safe choice for many.
While this classic brioche is divine on its own, you can easily adapt it. For an extra touch of sweetness, consider gently folding in chocolate chips or candied citrus peel after the main dough development. It also makes for an unparalleled base for French toast or savory sandwiches, showcasing its versatility beyond a simple breakfast item.
This Brioche Bread shines as a decadent addition to a special breakfast or brunch spread, a sophisticated side dish for Sunday lunch, or a delightful treat for a picnic. Its generous yield of 12 servings makes it an ideal choice when you need to feed a crowd.