French Brioche Bread Recipe
Savour homemade French Brioche Bread's delicious, buttery flavour! This traditional French pastry is ideal for toast, sandwiches, or eating on its own because it is soft and slightly sweet. A must-try for every baking aficionado, it has a golden exterior and a soft crumb. For consistently bakery-quality results, adhere to this comprehensive recipe.
Ingredients:
4 cups (500g) bread flour (high-protein for best texture)
1/3 cup (70g) granulated sugar
1 tsp salt
2 1/4 tsp (7g) active dry yeast
4 large eggs (room temperature)
1/2 cup (120ml) warm whole milk (110°F/45°C)
1 cup (230g) unsalted butter (softened, cubed)
1 egg yolk + 1 tbsp milk (for egg wash)
Equipment You'll Need:
Use a dough hook in a stand mixer or knead by hand.
Bread knife with sharp blades (for clean slicing)
Bowls for mixing
Wrap in plastic
9 x 5-inch loaf pan
A pastry brush
Time Spent Preparing:
20 minutes for preparation
Rising time: two to three hours (or overnight in the refrigerator)
Baking time: 30 to 35 minutes
In total: about four hours
Directions:
Get the Yeast Active:
The yeast will be killed by heat, so warm the milk to 110°F (45°C). Add 1 tsp sugar and yeast to milk. Let sit until foamy, 5 to 10 minutes.
Prepare the dough:
Mix the yeast mixture, eggs, sugar, salt, and flour in a stand mixer. After five minutes on low, increase the speed to medium for three minutes. Add a few cubes of softened butter at a time until completely combined.
First & Knead Rise:
Knead until elastic and smooth, 8 to 10 minutes; the dough will be sticky. Transfer to a bowl that has been oiled, cover with plastic wrap, and allow to rise for one and a half to two hours (or overnight in the refrigerator for a stronger flavour).
Shape and the Second Rise:
Divide the dough into eight equal pieces after punching it down. Form each into a ball and place them in a loaf pan that has been oiled. Cover and let rise until doubled, about 1 hour.
Bake to perfection:
Set the oven temperature to 175°C (350°F). Apply egg wash (milk and egg) to the brush. Bake until golden brown, 30 to 35 minutes. After cooling on a wire rack, cut using a serrated knife from Sharp Blades.
Nutritional Info (Per Slice)
Calories: 220 kcal
Carbs: 22g
Protein: 5g
Fat: 12g (saturated: 7g)
Fiber: 1g
Sugar: 5g
Pro Tip for the Best Brioche:
Use cold butter and chill the dough overnight for added fluff. This delays fermentation and improves texture and flavour.