Creating your own Brioche Bread is truly a wonderful journey! Imagine waking up to the delightful aroma of freshly baked bread filling your home. Brioche, with its rich buttery taste and soft texture, is not just any bread; it’s a treat that can totally elevate your breakfast or brunch game. Whether you’re slathering on jam, making toast, or whipping up French toast, this bread is incredibly versatile. I can almost taste it now!
Baking this bread might seem a bit daunting at first, but trust me, it’s simpler than it looks. Plus, the reward of pulling a golden brown loaf from the oven is unmatched. So grab your apron, and let’s get crafting that perfect Brioche Bread together! Whether you’re a seasoned baker or just starting out, this recipe will guide you through each step with ease. Let’s bake something delicious!
Why This Recipe Works
Creating the perfect Brioche Bread involves a careful balance of rich ingredients and the right techniques that allow for a delightful rise and soft texture. The use of butter and eggs results in that signature tender crumb. The slow fermentation process enhances flavor without sacrificing ease, making it a great choice for both novice and experienced bakers.
Why You’ll Love This Brioche Bread
This Brioche Bread is not only a feast for the eyes but also tantalizes the taste buds with its sweet, buttery flavor. It’s versatile enough to transform simple breakfasts into gourmet experiences, perfect for any occasion, from brunch to special celebrations. Trust us; once you try it, you’ll be hooked!
Ingredients
- 1 cup (245 g) whole milk, room temperature
- ½ cup (100 g) granulated sugar
- 1 packet (about 2 ¼ teaspoons) active dry yeast
- 2 large eggs, room temperature
- 4 cups (500 g) all-purpose flour, plus up to ½ cup extra as needed
- ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
- 1 teaspoon kosher salt
- 1 large egg, room temperature (for egg wash)
- 1 tablespoon whole milk (for egg wash)
Mixing the Dough
Combine Milk, Sugar, and Yeast
In the bowl of a stand mixer fitted with the dough hook, combine whole milk, granulated sugar, and active dry yeast. Mix on low speed until fully combined. This will help the yeast wake up and start working its magic.
Add Eggs to the Mixture
With the mixer still on low, add the room temperature eggs and mix until completely incorporated. This gives the dough a lovely richness.
Incorporate Flour and Butter
Now, with the mixer turned off, add the all-purpose flour to the mixture. Once mixed on low speed, you’ll see how the ingredients come together. Then, add the butter, one piece at a time. It’s important to blend well before adding the next piece; this ensures a smooth and creamy texture.
Knead the Dough
Once the butter is fully incorporated, sprinkle in the kosher salt. Increase the mixer speed to medium and knead until a soft, smooth ball forms on the dough hook, which should take about 5-6 minutes. If the dough sticks, adding a little extra flour, about ¼ cup, can help. Just wait until it pulls away from the bowl.
Proofing the Dough
First Rise
Lightly spray a medium bowl with nonstick cooking spray and place the dough inside. Turn the dough over to coat it with the spray, then cover the bowl. Let it rise in a warm location until it doubles in size, which should be about 1 hour.
Refrigerate the Dough
After the first rise, you’ll want to cover the bowl again and transfer it to the refrigerator for 8 hours or overnight. This slows down the fermentation and cools the butter, making the dough easier to work with later.
Shaping the Dough
Prepare for Shaping
When it’s time to shape, remove the dough from the refrigerator and let it sit at room temperature for 30 minutes. On a lightly floured surface, divide the dough into 8 equal pieces and shape each into a ball. This allows for even baking and a beautiful presentation.
Arrange in the Loaf Pan
Grab your 9×5-inch loaf pan and spray it with cooking spray. Carefully lay your dough balls in two rows of four, evenly spaced. Cover it and let rise in a warm area for about 2-2 ½ hours, or until they double in size.
Baking the Bread
Preheat and Egg Wash
Preheat your oven to 350°F. In a small bowl, whisk together the egg and 1 tablespoon of milk for the egg wash. Brush this mixture over the top of the loaf to give it that rich, golden color.
Bake Until Golden
Place the loaf in the preheated oven and bake for 35-40 minutes. Make sure to check that the internal temperature reaches 190°F. If the top darkens too quickly, just cover it with aluminum foil to protect it.
Cool the Loaf
After baking, allow the brioche to rest in the pan for 5-10 minutes, then transfer it to a wire rack to cool completely. The cooling is key; this will help set the texture perfectly.
Serving Suggestions
Enjoy this Brioche Bread fresh on its own, as the base for elegant brunch dishes like eggs benedict, or transform it into heavenly French toast. The possibilities are endless!
Tips for Success
- Ensure the ingredients, especially eggs and butter, are at room temperature for better integration.
- Don’t rush the rising times; they allow for the development of flavor and texture, making all the difference in your final result.
Variations
Feel free to get creative! You can add chocolate chips, dried fruits, or nuts to the dough for unique flavors. You might also explore different shapes, like rolls or a braided loaf, to impress your guests.
Storage Tips
Store leftovers in an airtight container at room temperature for up to 2 days. To keep them longer, wrap the bread in plastic wrap and freeze for up to one month. This way, you’ll have homemade brioche whenever you want!
Pairing Ideas
Pair your brioche with homemade jam, a dusting of powdered sugar, or a drizzle of honey for a delightful treat. It complements rich coffee or hot chocolate beautifully, making it a cozy choice for a chilly morning.
FAQs
1. Can I use bread flour instead of all-purpose flour?
Yes! Using bread flour will give your brioche a slightly chewier texture, which can be delightful.
2. How can I tell when my dough has risen enough?
The dough should approximately double in size and feel light and airy. You can also perform the “poke test” by gently poking it; if the indentation slowly springs back, it’s ready!
3. Can I make brioche dough ahead of time?
Absolutely! Preparing the dough and refrigerating it overnight is a great way to fit baking into your schedule.
4. What can I do with leftover brioche?
Leftover brioche can easily transform into delicious bread pudding, French toast, or even gourmet sandwiches.
5. Is brioche suitable for freezing?
Yes! Once your brioche has cooled, wrap it tightly in plastic wrap or aluminum foil, and store it in the freezer for future enjoyment.
Baking your own brioche is an incredibly rewarding experience, resulting in a soft, sweet bread that elevates any meal. Whether you enjoy it as plain toast, in decadent French toast, or as a burger bun, your homemade brioche will surely impress. Taking the time to follow the steps pays off with unforgettable flavors and textures. Embrace this recipe and customize it to create a beloved staple in your home!
Print
Brioche Bread
Brioche Bread is a sweet, buttery delight that elevates any meal. Perfect for brunch or as French toast, this recipe is approachable for all skill levels.
- Total Time: 1 hour 10 minutes
- Yield: 1 loaf 1x
Ingredients
- 1 cup (245 g) whole milk, room temperature
- ½ cup (100 g) granulated sugar
- 1 packet (about 2 ¼ teaspoons) active dry yeast
- 2 large eggs, room temperature
- 4 cups (500 g) all-purpose flour, plus up to ½ cup extra as needed
- ½ cup (1 stick / 113 g) unsalted butter, cut into 1-inch pieces, room temperature
- 1 teaspoon kosher salt
- 1 large egg, room temperature (for egg wash)
- 1 tablespoon whole milk (for egg wash)
Instructions
- Combine whole milk, granulated sugar, and yeast in a bowl.
- Add room temperature eggs and mix until incorporated.
- Incorporate flour and butter into the mixture.
- Knead the dough until a smooth ball forms.
- Let the dough rise in a greased bowl until it doubles in size.
- Refrigerate the dough for 8 hours or overnight.
- Shape the dough into balls and place them in a loaf pan to rise again.
- Preheat the oven, prepare the egg wash, and bake the bread.
- Cool the loaf on a wire rack before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use room temperature ingredients for better mixing.
Allow adequate rising times for optimal flavor.
Store leftovers in an airtight container.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Calories: 200
- Sugar: 5
- Sodium: 180
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 27
- Fiber: 1
- Protein: 5
- Cholesterol: 50
