Brioche Bread

Brioche Bread is a rich, buttery French loaf made with eggs and plenty of butter, braided and baked into tender, golden bread perfect for toast and French toast.

Course Breads

Cuisine French

Keyword Brioche Bread

Prep Time 20

Cook Time 35

Rise Time 2

Servings loaves

Calories 2740kcal

Author Jason Decker

Ingredients

0.25 ounces (7g) active dry yeast
5 3/4 cups (720g) all-purpose flour
1/3 cup (75g) granulated sugar
3/4 cup (180ml) warm milk
6 large eggs
1 teaspoon salt
1 1/4 cups (286g) unsalted butter room temperature, softened

For the Egg Wash:

2 tablespoons water
1 large egg

Instructions

In the bowl of a stand mixer, combine the yeast, 1 cup of flour, sugar, and warm milk. Mix until a thick paste forms.
0.25 ounces (7g) active dry yeast, 5 3/4 cups (720g) all-purpose flour, 1/3 cup (75g) granulated sugar, 3/4 cup (180ml) warm milk
Cover lightly and let sit for about 25 minutes until the yeast is active and bubbly.
Once the yeast is active, add the remaining flour, eggs, and salt to the bowl.
6 large eggs, 1 teaspoon salt
Using the dough hook attachment, mix on low speed for 2 minutes until everything is incorporated.
Continue kneading on low speed for 10-12 minutes until the dough looks silky and elastic.
Gradually add the softened butter, one tablespoon at a time, while mixing on low speed. Ensure each tablespoon of butter is fully incorporated before adding the next. Occasionally scrape down the sides of the bowl with a spatula.
1 1/4 cups (286g) unsalted butter
Once all the butter is incorporated, increase the mixing speed to medium and continue to knead for another 15 minutes until the dough pulls away from the sides of the bowl, is smooth, and doesn’t stick to your finger when touched.
Scrape the dough from the sides of the bowl, cover with a cloth, and let rise for about an hour or until doubled in size.
Once the dough has doubled, punch it down to release the gas.
Turn the dough out onto a floured surface and divide it into two equal parts.
For each part, divide it into three equal pieces.
Roll each piece into a long rope and braid them together.
Pinch the ends to seal and place each braided loaf into a greased 8×4 inch loaf pan.
Cover the loaf pans with a cloth and let the dough rise again for about an hour or until doubled in size.
In a small bowl, beat the egg with 2 tablespoons of water. Brush the egg wash over the risen loaves.
2 tablespoons water, 1 large egg
Preheat the oven to 375°F (190°C). Bake the loaves for 35 minutes or until the tops are deeply golden brown. If they brown too quickly, cover with aluminum foil after 25 minutes.
Let the loaves cool in the pans for a few minutes, then remove and transfer to a wire cooling rack to cool completely.

Notes

Watch Your Dough’s Texture: Brioche can be a sticky dough, so you might be tempted to add too much flour. Resist! A slightly sticky dough is normal, and it leads to that pillowy texture.
Warm Place for Rising: Yeast likes warmth. Find a cozy warm spot in your kitchen to let the brioche dough rise. This might be near a window with sunlight or in an oven that’s turned off but has the light on.
Windowpane Test: After kneading, pull a small piece of dough gently. If it stretches thin without tearing, you’ve got great gluten development. This is also known as the windowpane test.
Egg Wash for Shine: Don’t skip the egg wash before baking! It’s the easiest way to get that glossy, golden top.
Check Internal Temperature: Use an instant read thermometer to ensure your loaf is done. It should register around 190°F in the center.
Don’t Overproof: While you want your dough to rise, letting it sit for too long can cause it to collapse. If it has doubled in size, you’re good to go to the next step.

Nutrition