Name: Braided Brioche Bread Recipe
Prep time: 35 min
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: French
Ingredients: 1 Tablespoon active dry yeast; 1/4 cup granulated sugar; 1 2/3 cup warm milk (100-110°F); 2 large eggs; 1/3 cup all-purpose flour; 4 3/4 cups bread flour, divided; 1 Tablespoon kosher salt; 6 Tablespoons unsalted butter, softened; Egg wash (1 egg mixed with a splash of water); Additional kosher salt for sprinkling; Melted butter for brushing (optional)

Introduction

Brioche bread is a rich and tender yeast bread with a beautiful golden crust and a soft, buttery crumb. This braided brioche recipe is perfect for special occasions or a luxurious breakfast treat. With simple ingredients and step-by-step instructions, you’ll have impressive homemade bread on your table in just a couple of hours.

The image shows two golden brown braided breads resting on a metal cooling rack. Each loaf has three thick strands tightly woven together, with a shiny crust that has a slightly glossy finish and some small grains of salt sprinkled on top. The breads have soft, light yellow inner dough visible between the braids, and the surface beneath the rack is a white marbled texture. The lighting highlights the warm, freshly baked look of the bread. Photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In the bowl of a stand mixer fitted with the dough hook, combine the all-purpose flour, 4 cups of the bread flour, kosher salt, and softened butter. Start the mixer on low speed and let it run for about a minute.

Step 2: In a large measuring cup, stir together the yeast, sugar, and warm milk. Let the mixture sit for about 15 minutes until it becomes foamy and bubbly on top. Then add the eggs and mix well.

Step 3: Pour the yeast mixture into the mixer bowl. Mix on low speed until the flour absorbs the liquid, scraping down the sides with a silicone spatula as needed. Gradually add the remaining bread flour until the dough is slightly sticky but firm. Increase to medium speed and knead for a few more minutes.

Step 4: Transfer the dough to a large greased bowl. Punch the dough down and shape it into a smooth ball with the smooth side facing up. Cover the bowl with a clean towel or plastic wrap.

Step 5: Let the dough rise in a warm spot until it doubles in size, about 45 minutes to 1 hour.

Step 6: Lightly oil a clean surface and turn the dough out. Slice it in half.

Step 7: Divide each half into three equal pieces. Roll each piece into a rope about 12-15 inches long. Braid the three ropes together, tucking the ends underneath. Place each braided loaf on a baking sheet prepared with baking spray or parchment paper. Repeat with the second half of dough.

Step 8: Cover the braided loaves with a dish towel and let them rise again until nearly doubled in size.

Step 9: Prepare an egg wash by whisking one egg with a splash of water. Brush the tops of each loaf with the egg wash and sprinkle with kosher salt.

Step 10: Bake the brioche loaves in a preheated 375°F oven for about 25 minutes, until golden and cooked through. Optionally brush the tops with melted butter after baking.

Step 11: Transfer the baked loaves to a wire rack and let cool completely before slicing.

Tips & Variations

Use room temperature eggs and softened butter for the best dough texture.

If you don’t have bread flour, you can use all-purpose flour but the texture will be less chewy.

For a slightly sweeter loaf, increase sugar to 1/3 cup.

Try adding a teaspoon of vanilla extract or orange zest for a flavored brioche.

Brush the finished loaves with honey or jam after baking for a glossy, sweet finish.

Storage

Store leftover brioche bread wrapped tightly in plastic or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the loaves wrapped in foil and placed in a freezer bag for up to 3 months. To reheat, thaw at room temperature and warm slices in a toaster or oven until soft and fragrant.

FAQs

Can I make brioche bread without a stand mixer?

Yes, you can knead the dough by hand. It will take about 10-15 minutes of kneading to reach the right elasticity and smoothness.

What is the purpose of the egg wash?

The egg wash gives the brioche a shiny, golden crust and helps any toppings, like kosher salt, stick to the surface before baking.