Description
This Braided Brioche Bread recipe yields soft, buttery, and slightly sweet loaves perfect for breakfast or sandwiches. The rich dough is kneaded with butter, allowed to rise twice for a fluffy texture, then braided and baked to golden perfection. Ideal for those who enjoy classic French bread with a delightful tender crumb.
Ingredients
Scale
Yeast Mixture
- 1 Tablespoon active dry yeast
- 1/4 cup granulated sugar
- 1 2/3 cup warm milk (100-110°F)
- 2 large eggs
Dry Ingredients
- 1/3 cup all-purpose flour
- 4 3/4 cups bread flour, divided
- 1 Tablespoon kosher salt
Wet Ingredients
- 6 Tablespoons unsalted butter, softened
For Finishing
- Egg wash (1 egg mixed with a splash of water)
- Additional kosher salt for sprinkling
- Melted butter for brushing (optional)
Instructions
- Mix the flour and butter: In the bowl of a stand mixer, combine 1/3 cup all-purpose flour, 4 cups bread flour, kosher salt, and softened butter. Attach the dough hook and mix on low speed for about one minute to blend ingredients.
- Activate yeast: In a large measuring cup, stir together the active dry yeast, granulated sugar, and warm milk (100-110°F). Let the mixture sit for 15 minutes until it becomes foamy and bubbly. Add the eggs and mix well.
- Finish the dough: Pour the yeast mixture into the mixer bowl. Start on low speed until the flour absorbs the liquid, scraping down the bowl sides with a silicone spatula as needed. Gradually add the remaining bread flour, mixing on medium speed for a few minutes until the dough is slightly sticky but firm to the touch.
- Transfer dough to bowl: Lightly grease a large bowl and transfer the soft dough. Punch down the center and pull the sides inward to form a smooth ball with the seam side down.
- First rise: Cover the bowl with a clean towel or plastic wrap and place it in a warm spot. Let the dough double in size, approximately 45 minutes to 1 hour.
- Divide the dough: Oil a clean surface, turn the dough out, and slice it in half.
- Braid the dough: Divide each half into three equal pieces. Roll each piece into a 12-15 inch rope. Place three ropes together and braid them, tucking the ends underneath. Place on a baking sheet lined with parchment or sprayed with baking spray. Repeat with the second half.
- Second rise: Cover the braids with a towel and let them rise again until nearly doubled in size.
- Prepare for baking: Brush the tops with the egg wash and sprinkle with kosher salt.
- Bake the brioche: Bake in a preheated 375°F oven for about 25 minutes, until golden and cooked through. Optionally, brush the tops with melted butter immediately after baking.
- Cool: Transfer the loaves to a wire rack and let them cool completely before slicing.
Notes
- Use warm milk at 100-110°F to properly activate the yeast without killing it.
- Adjust the flour amount as needed to achieve dough that is slightly sticky but still firm.
- The double rise is essential for light, fluffy brioche texture.
- For extra flavor, brushing with melted butter after baking adds a rich finish.
- Store bread in an airtight container to maintain softness.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Keywords: braided brioche bread, homemade brioche, soft bread recipe, French bread, buttery bread, breakfast bread
