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Brioche bread

Brioche Bread Recipe

Jada Parker
This brioche bread recipe yields a rich, buttery loaf that is soft and fluffy, perfect for breakfast, sandwiches, or enjoying on its own. With a few simple ingredients and some patience, you can create this delightful French classic in your own kitchen. 
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Prep Time 30 minutes
Cook Time 35 minutes
Course Bread
Cuisine French
Servings 2 loaves
Calories 200 kcal

Ingredients
  

  • 4 cups all-purpose flour or bread flour for better structure
  • 1/3 cup granulated sugar
  • 2 1/4 teaspoons active dry yeast 1 packet
  • 1 teaspoon salt
  • 4 large eggs at room temperature
  • 1/2 cup warm milk about 110°F or 43°C
  • 3/4 cup unsalted butter softened and cubed

Instructions
 

Prepare the Dough:

  • In a large mixing bowl, whisk together the flour, sugar, yeast, and salt.
  • In a separate bowl, lightly beat the eggs and warm milk together.
  • Gradually add the wet ingredients to the dry ingredients, mixing until a shaggy dough forms.

Knead and Incorporate Butter:

  • If using a stand mixer with a dough hook, knead the dough on medium speed for about 5 minutes.
  • Once the dough comes together, slowly add the softened butter, one cube at a time. Allow each piece to fully incorporate before adding the next.
  • Knead for an additional 10 minutes until the dough is smooth and elastic.

First Rise:

  • Transfer the dough to a lightly oiled bowl. Cover it with plastic wrap and let it rise in a warm place for about 1-2 hours or until it has doubled in size.

Shape and Second Rise:

  • Gently punch down the risen dough and divide it into two equal portions.
  • Shape each portion into a loaf and place them in greased 9x5 inch loaf pans.
  • Cover the pans with a clean kitchen towel and let the dough rise again for about 1 hour.

Bake to Perfection:

  • Preheat your oven to 375°F (190°C).
  • Brush the tops of the loaves with an egg wash (a beaten egg) for a golden crust.
  • Bake for 30-35 minutes or until the bread is golden brown and sounds hollow when tapped on the bottom.

Cool and Serve:

  • Allow the loaves to cool in the pans for about 10 minutes before transferring them to wire racks to cool completely.

Notes

  • Storage: Brioche is best enjoyed fresh but can be stored at room temperature in an airtight container for up to 2 days. For longer storage, slice and freeze for up to 3 months.
  • Variations: Feel free to add chocolate chips or fresh herbs to customize your brioche!
Keyword baking brioche, Brioche bread recipe, enriched bread, French bread recipe, homemade brioche