Favorite Brioche Bread Recipe
If you’ve ever wanted to experience the delightful joy of homemade bread, nothing beats the rich, buttery goodness of brioche. This Favorite Brioche Bread Recipe is a labor of love that results in a soft, fluffy loaf that’s perfect for breakfast, brunch, or a sweet treat any time of day. Whether you slather it with butter, turn it into French toast, or simply enjoy it on its own, this brioche will become a staple in your kitchen.
Why This Recipe is a Keeper
This brioche bread recipe stands out for several reasons. First, it uses simple ingredients that you probably already have in your pantry. Second, the method is straightforward and beginner-friendly, which means you can impress your friends and family without spending all day in the kitchen. Finally, the results are nothing short of spectacular: a soft, golden loaf with a tender crumb that melts in your mouth. Trust me, once you make this brioche, you’ll never look back.
Ingredient List
- 3/4 cup warm milk (you can use 1%, 2%, or whole milk)
- 1 tablespoon active dry yeast (platinum works best)
- 3 large eggs, room temperature
- 1/2 cup granulated sugar, divided
- 4 tablespoons unsalted butter, melted and slightly cooled (plus more to grease the pan and bowl)
- 1 teaspoon salt
- 4 1/2 cups all-purpose flour, measured correctly
- 1 egg (for egg wash)
- 1 teaspoon water
- 1 teaspoon poppy seeds, optional
What’s in the Gear List
- Mixing bowl: For combining ingredients.
- Whisk: To mix eggs and other ingredients smoothly.
- Loaf pan: To shape and bake your brioche.
- Kitchen towel: For covering the dough during rising.
- Stand mixer (optional): For easy kneading, but hand-kneading works just as well.
- Pastry brush: For applying the egg wash before baking.
Favorite Brioche Bread Recipe: Step-by-Step Guide
Step 1: Activate the Yeast
In a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 to 10 minutes, or until it becomes frothy. This means your yeast is active and ready to go!
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the eggs, melted butter, and the remaining sugar until well combined. Add the frothy yeast mixture and mix until smooth.
Step 3: Combine Dry Ingredients
In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a rough dough forms.
Step 4: Knead the Dough
Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until it becomes smooth and elastic. If you’re using a stand mixer, knead on medium speed for about 5 minutes.
Step 5: First Rise
Form the dough into a ball and place it in a greased bowl, turning it to coat all sides with butter. Cover with a kitchen towel and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.
Step 6: Shape the Brioche
Once the dough has risen, punch it down gently to release the air. Transfer it to a floured surface and shape it into a loaf. You can either braid it or simply place it in a greased loaf pan, depending on your preference.
Step 7: Second Rise
Cover the shaped dough with the kitchen towel again and let it rise for another 30 to 60 minutes, until it has puffed up nicely.
Step 8: Preheat the Oven
Preheat your oven to 350°F (175°C) while the dough is rising.
Step 9: Prepare the Egg Wash
In a small bowl, whisk together 1 egg and 1 teaspoon of water. Brush this mixture over the top of the loaf for a beautiful golden crust. If you like, sprinkle poppy seeds on top for added flair.
Step 10: Bake
Bake the brioche in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
Step 11: Cool
Remove the brioche from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Warm & Cool Weather Spins
- In warm weather, the dough will rise faster. Keep an eye on it to prevent over-proofing.
- In cooler temperatures, you can create a warm environment by placing the bowl in an oven (turned off) with the light on.
- If your kitchen is particularly cool, consider extending the rising times to ensure the dough has enough time to develop.
Avoid These Traps
- Using cold eggs or milk can affect the yeast activation. Always ensure ingredients are at room temperature.
- Over-kneading can lead to dense bread. Stop kneading once the dough is smooth and elastic.
- Don’t skip the second rise; it’s crucial for achieving that fluffy texture.
- Be careful not to add too much flour while kneading, as this can lead to a dry brioche.
Prep Ahead & Store
You can prepare the brioche dough a day in advance. After the first rise, shape it into a loaf, wrap it tightly in plastic wrap, and refrigerate it overnight. The next day, let it come to room temperature and rise before baking. To store leftover brioche, wrap it in plastic wrap or aluminum foil and keep it at room temperature for up to 3 days. For longer storage, slice it and freeze it, then toast slices directly from the freezer.
Troubleshooting Q&A
What if my brioche doesn’t rise?
Check the freshness of your yeast. If it’s expired, it may not activate properly. Also, ensure your warm milk isn’t too hot, as it can kill the yeast.
Why is my brioche dense?
This could be due to not kneading the dough enough or adding too much flour. Make sure to measure your flour accurately and knead until the dough is smooth.
Can I use different types of milk?
Absolutely! You can use any kind of milk, whether it’s 1%, 2%, or whole milk. Each will yield a slightly different texture and flavor, but all will work beautifully.
How do I know when my brioche is done baking?
The loaf should be a deep golden brown color, and if you tap the bottom, it should sound hollow. Additionally, using a thermometer, the internal temperature should reach 190°F (88°C).
Time to Try It
Now that you have the ultimate guide to making brioche, it’s time to roll up your sleeves and get baking. This Favorite Brioche Bread Recipe is not just a recipe, but an experience that will fill your home with the irresistible aroma of freshly baked bread. Whether you enjoy it as a simple slice with butter or transform it into decadent French toast, this brioche will surely delight you and your loved ones. Happy baking!
Favorite Brioche Bread Recipe
Ingredients
Equipment
Method
- In a small bowl, combine the warm milk and 1 tablespoon of sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 to 10 minutes, or until it becomes frothy.
- In a large mixing bowl, whisk together the eggs, melted butter, and the remaining sugar until well combined. Add the frothy yeast mixture and mix until smooth.
- In another bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet mixture, stirring with a wooden spoon or spatula until a rough dough forms.
- Transfer the dough to a lightly floured surface and knead for 8 to 10 minutes, until it becomes smooth and elastic.
- Form the dough into a ball and place it in a greased bowl, turning it to coat all sides with butter. Cover with a kitchen towel and let it rise in a warm place for about 1 to 2 hours, or until doubled in size.
- Once the dough has risen, punch it down gently to release the air. Transfer it to a floured surface and shape it into a loaf.
- Cover the shaped dough with the kitchen towel again and let it rise for another 30 to 60 minutes, until it has puffed up nicely.
- Preheat your oven to 350°F (175°C) while the dough is rising.
- In a small bowl, whisk together 1 egg and 1 teaspoon of water. Brush this mixture over the top of the loaf for a beautiful golden crust.
- Bake the brioche in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
- Remove the brioche from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
Notes
- You can prepare the brioche dough a day in advance.
- For longer storage, slice it and freeze it, then toast slices directly from the freezer.
- Ensure all ingredients are at room temperature for best results.
