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Brioche Bread Recipe

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4.2 from 13 reviews

This classic Brioche Bread recipe produces a rich, soft, and buttery loaf perfect for breakfast or any time you crave a tender, slightly sweet bread. With a fluffy crumb and golden crust, this brioche is made using a stand mixer and baked to perfection, making it ideal for sandwiched treats or simply enjoyed with butter and jam.

Ingredients

Yeast Mixture

  • 1/4 cup water (warmed to 90°F)
  • 1 tablespoon dry active yeast
  • 1 tablespoon sugar (from total sugar)

Dough

  • 1/4 cup sugar (remaining)
  • 2/3 cup milk
  • 1/4 cup butter (room temperature)
  • 2 teaspoons salt
  • 4 large eggs
  • 6 cups flour (spooned and leveled)

Egg Wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  1. Prepare Yeast Mixture: In a small bowl, combine the warm water, dry active yeast, and 1 tablespoon of sugar. Stir gently and let it sit for 5 minutes until bubbles form, indicating the yeast is activated.
  2. Heat Milk Mixture: In a saucepan, heat the milk, remaining sugar, butter, and salt until the mixture reaches 90°F, stirring often to melt the butter without overheating.
  3. Prepare Loaf Pans: Spray two 9×5-inch loaf pans with baking spray and line them with parchment paper for easy dough removal.
  4. Start Dough Mixing: In the stand mixer bowl fitted with a whisk attachment, add 2 cups of flour. Pour in the yeast mixture and warm milk mixture, stirring to combine well.
  5. Add Eggs: Add the eggs one at a time to the mixture, beating each thoroughly before adding the next for proper incorporation.
  6. Switch to Dough Hook and Add Flour: Change to the dough hook attachment and gradually add the remaining 4 cups of flour, about 1/3 cup at a time, mixing slowly.
  7. Knead Dough: Once all flour is incorporated, knead the dough at medium speed for 5 minutes until it becomes soft, slightly sticky, and pulls away from the sides of the bowl.
  8. First Rise: Transfer the dough to a clean surface, wash and dry the mixing bowl, then spray it with baking spray. Place the dough back into the bowl, cover with plastic wrap or a tea towel, and let it rise for 90 minutes to 2 hours or until it has doubled in size.
  9. Shape the Loaves: Move the dough to a clean surface and divide it into six equal portions. Flatten each piece into a rectangle, fold the bottom corners up, then roll from bottom to top. Tuck in the edges neatly and place three pieces in each prepared loaf pan.
  10. Second Rise: Cover the loaf pans and allow the dough to rise for 30 minutes until it fills the pans completely.
  11. Apply Egg Wash (Optional): Mix 1 egg with 1 tablespoon of water and brush the mixture over the tops of the dough for a shiny, golden crust.
  12. Bake: Preheat your oven to 350°F (175°C). Bake the loaves for 30 to 35 minutes until the tops are golden brown and the bread sounds hollow when tapped.
  13. Cool: Remove the loaves from the oven and allow them to cool in the pans for at least 10 minutes before slicing and serving.

Notes

  • Make sure all liquids are at the correct temperature (90°F) to properly activate the yeast without killing it.
  • If your kitchen is cold, allow the dough to rise in a warm spot, such as inside the oven with just the light on.
  • The dough should be slightly sticky but manageable; avoid adding too much flour to keep the bread tender.
  • Use room temperature butter and eggs to ensure an even mixture and better rise.
  • Egg wash is optional but highly recommended for an attractive, glossy finish.
  • Let the bread cool slightly before slicing to prevent a gummy texture.

Find it online: https://bitezly.com/brioche-bread-recipe/