Classic Brioche Bread Recipe

Classic Brioche Bread Recipe

Introduction:

Brioche is a classic French bread known for its rich, buttery flavor and tender crumb.

Slightly sweet and incredibly soft, brioche is often enjoyed as a breakfast or snack, whether toasted with a bit of jam, used for sandwiches, or as the base for French toast.

This recipe will guide you through making this indulgent bread at home, perfect for adding a touch of French elegance to your baking repertoire.

The process is simple but does require patience as the dough needs time to rise, creating that beautifully soft and airy texture.

Ingredients:

4 cups all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 packet) active dry yeast

1 teaspoon salt

4 large eggs, room temperature

1/2 cup whole milk, warm

1 cup unsalted butter, softened and cubed

1 egg (for egg wash)

Instructions:

Activate the Yeast:

In a small bowl, combine the warm milk (not too hot) and active dry yeast. Stir and let sit for about 5-10 minutes until the mixture becomes frothy, indicating the yeast is activated.

Mix the Dough:

In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt. Add the yeast mixture and 4 eggs. Mix on low speed until a sticky dough begins to form, about 3 minutes.

Gradually add the softened butter, a few cubes at a time, allowing each addition to fully incorporate before adding the next. Once all the butter is added, continue mixing on medium speed for about 8-10 minutes. The dough should be smooth and elastic.

First Rise:

Transfer the dough to a lightly greased bowl, cover with a damp cloth, and let rise in a warm place for about 1-2 hours or until doubled in size.

Shaping the Brioche:

Once the dough has risen, punch it down gently to release excess air. Turn the dough out onto a floured surface and divide it into 6 equal pieces.

Roll each piece into a smooth ball. Place the dough balls into a greased loaf pan, arranging them in two rows of three.

Second Rise:

Cover the loaf pan with a damp cloth and let the dough rise again for about 1 hour, or until the dough balls are puffed up and fill the pan.

Egg Wash and Baking:

Preheat your oven to 350°F (175°C).

In a small bowl, beat the remaining egg and brush the top of the dough with the egg wash. This will give the brioche a golden, shiny crust.

Bake for 30-35 minutes, or until the brioche is golden brown and sounds hollow when tapped on the top. If the top browns too quickly, tent the loaf with aluminum foil during the last 10 minutes of baking.

Cooling and Serving:

Allow the brioche to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Conclusion:

Homemade brioche is a rewarding baking project that brings a touch of luxury to your kitchen.

The rich, buttery dough creates a soft, tender crumb that is perfect for everything from breakfast to dessert.

Whether you spread it with jam, use it for sandwiches, or make indulgent French toast, this Classic Brioche Bread is versatile and absolutely delicious.

Enjoy the satisfaction of creating this beloved French bread at home!