Brioche Bread Recipe
If you’ve ever dreamed of biting into a loaf that’s soft, buttery, and oh-so-luxurious, then you’re in for a treat with this Brioche Bread Recipe. This classic French bread is a heavenly combination of rich eggs, creamy butter, and a tender crumb that melts in your mouth. It’s perfect for everything from a simple breakfast toast to an elegant dinner accompaniment, and making it yourself? Totally rewarding and surprisingly doable. Let’s dive into everything you need to know to create this golden, pillowy masterpiece!
Ingredients You’ll Need
The magic of this Brioche Bread Recipe lies in its simplicity and quality ingredients. Each element plays a key role, whether it’s building the dough’s texture, enriching the flavor, or giving it that irresistible golden color.
- Warm whole milk (1/2 cup, 110°F): Activates the yeast gently without killing it, essential for a perfect rise.
- Instant dry yeast (1 tablespoon + 1 teaspoon): The powerhouse that makes your dough rise beautifully.
- Granulated sugar (5 tablespoons): Adds a touch of sweetness and helps with browning.
- Large eggs (5, room temperature): Provide richness and tenderize the crumb.
- Large egg yolk (1, room temperature): Boosts color and adds silky texture.
- Vanilla extract (1/2 teaspoon): Delivers a subtle aromatic note that rounds out flavor.
- Kosher salt (2 teaspoons): Balances sweetness and strengthens gluten.
- Bread flour (4 1/2 cups): Creates strong gluten structure for that perfect chew; all-purpose flour works too.
- Unsalted butter (1 cup, room temperature): The star of richness contributing to the tender crumb and flaky layers.
- Egg wash (1 large egg beaten with 1 tablespoon water): Gives the crust a gorgeous glossy finish.
How to Make Brioche Bread Recipe
Step 1: Proof the Yeast
Start by combining the warm milk, yeast, and sugar in your stand mixer bowl—let this mixture sit for about 5 to 10 minutes until it’s bubbly and frothy. This signals your yeast is alive and ready to work its magic. If nothing happens, it’s best to start over to avoid dense bread.
Step 2: Mix in the Eggs
Next, add the eggs one by one to the yeast mixture, blending after each addition. The eggs bring richness and moisture, so take your time here to get a smooth, glossy batter. Stir in the egg yolk and vanilla extract for that lovely aroma and color.
Step 3: Combine Flour and Salt
In a separate bowl, whisk together 2 cups of the flour with the salt. Add this mixture to the wet ingredients and mix at medium speed for about 3 minutes. This initial flour addition begins forming the dough’s structure.
Step 4: Add Remaining Flour Slowly
Lower the mixer speed and gradually add the remaining 2 cups of flour, mixing carefully. You’re aiming for a soft but not overly sticky dough, adding up to half a cup more flour if necessary. Mixing for 5 minutes with occasional scraping ensures uniform hydration and gluten development.
Step 5: Incorporate Butter
This step is crucial: swap your paddle attachment for the dough hook, then knead in the softened butter two tablespoons at a time. It’s a labor of love as the dough becomes silky and elastic, clinging to the hook in one cohesive ball. The butter creates that tender, rich crumb that Brioche is famous for.
Step 6: First Rise in the Refrigerator
Transfer the dough to a greased bowl and cover it tightly. Refrigerate it overnight or for 8 hours—this slow, cold fermentation deepens the flavor and improves texture, making your Brioche next-level special.
Step 7: Shape and Final Rise
On a floured surface, divide the dough into two equal portions and shape each into a loaf. Place them in greased 9×5-inch bread pans, cover, and let rise until doubled in size—usually 1 to 2 hours. Brush the tops with the egg wash to achieve that irresistible shiny crust.
Step 8: Bake to Golden Perfection
Preheat your oven to 375°F and bake the loaves for 28 to 30 minutes. Look for a deep golden color and a hollow sound when tapped. If the crust darkens too quickly, tent with foil to prevent burning. Let the loaves cool slightly before slicing to keep that buttery softness intact.
How to Serve Brioche Bread Recipe
Garnishes
A soft dusting of powdered sugar adds a delicate sweetness and a charming look to your Brioche. Alternatively, a smear of butter or a drizzle of honey on warm slices brings out its rich, buttery notes perfectly. Fresh berries or a cinnamon dusting can add lovely contrast depending on the occasion.
Side Dishes
Brioche pairs beautifully with both sweet and savory dishes. Try serving it alongside homemade jams or creamy cheeses for breakfast. It also shines next to hearty soups, slow-cooked stews, or even as the base for a gourmet sandwich. The bread’s tender crumb soaks up flavors without falling apart.
Creative Ways to Present
Think beyond the loaf: brioche makes gorgeous French toast, bread pudding, or little slider buns. You can braid the dough for a stunning centerpiece or use it to craft individual rolls. Its richness lends itself to decadent desserts as well as comforting everyday meals.
Make Ahead and Storage
Storing Leftovers
Keep your brioche fresh by wrapping it tightly in plastic wrap or storing it in an airtight container at room temperature. It will stay soft and luscious for up to 2 days, perfect for enjoying without the need to refresh every day.
Freezing
You can freeze brioche easily: wrap each loaf or individual slices in plastic wrap followed by aluminum foil to prevent freezer burn. Frozen brioche will keep well for up to 3 months, letting you enjoy this precious bread whenever you like.
Reheating
To revive your brioche’s fresh-baked texture, warm slices gently in a toaster or oven at 300°F for 5 to 10 minutes. Avoid microwaving as it can make the bread soggy. A quick toast with butter makes it taste like it just came out of the oven!
FAQs
Can I use all-purpose flour instead of bread flour in this Brioche Bread Recipe?
Yes! While bread flour gives more structure due to higher protein content, all-purpose flour can be used with delicious results—your brioche might be slightly softer but still wonderfully tender.
Why do I need to refrigerate the dough overnight?
Refrigeration slows yeast activity, allowing the dough to develop more complex flavors and a better texture. This step elevates your homemade brioche beyond a simple bread to something truly special.
Can I make this Brioche Bread Recipe by hand without a mixer?
Absolutely! It will take more elbow grease to knead by hand, especially when incorporating the butter, but it’s definitely doable. Just make sure the dough is smooth and elastic before moving on.
How do I know when the brioche is done baking?
Look for a deep golden-brown crust and tap the bottom of the loaf—it should sound hollow. If the crust is browning too fast, cover it loosely with foil and continue baking until fully cooked inside.
Can I add flavors like cinnamon or chocolate to this Brioche Bread Recipe?
Yes! You can gently fold in cinnamon, zest, chocolate chips, or even dried fruit during the mixing or shaping stages for a delightful twist on the classic brioche.
Final Thoughts
This Brioche Bread Recipe is a true labor of love that pays off in every buttery, tender bite. Once you get the hang of the steps, you’ll love having this buttery beauty fresh from your own oven, ready to brighten up breakfasts, elevate sandwiches, or just enjoy on its own. Give it a try and watch your kitchen fill with the warm, irresistible scent of homemade brioche magic!
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Brioche Bread Recipe
- Total Time: 9 hours 50 minutes (including 8-hour refrigerated rise)
- Yield: 2 loaves (9×5 inch each) 1x
- Diet: Vegetarian
Description
This classic Brioche Bread recipe delivers a rich, buttery, and tender loaf perfect for breakfast or any time of day. With a fluffy crumb and golden crust, this brioche combines the delicate sweetness of sugar and vanilla with a soft, pillowy texture that melts in your mouth. Ideal for sandwiches, toast, or simply enjoyed with butter and jam, this brioche is easy to prepare with a stand mixer and slow refrigerated rise to develop wonderful flavor and texture.
Ingredients
Liquid Ingredients
- 1/2 cup warm whole milk (110°F)
- 5 large eggs, at room temperature
- 1 large egg yolk, at room temperature
- 1 large egg, beaten (for egg wash)
- 1 Tablespoon water (for egg wash)
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1 Tablespoon + 1 teaspoon instant dry yeast
- 5 Tablespoons granulated sugar
- 4 1/2 cups bread flour (or all-purpose flour)
- 2 teaspoons Kosher salt
Fat
- 1 cup unsalted butter, at room temperature
Instructions
- Proof Yeast: In the bowl of a stand mixer fitted with a paddle attachment, stir together the warm milk, instant dry yeast, and granulated sugar. Let it sit for 5 to 10 minutes until it becomes bubbly and foamy. If no foam appears, the yeast may be inactive, so start over with fresh yeast and ensure the milk temperature is correct.
- Add Eggs and Vanilla: Add the large eggs one at a time to the yeast mixture, mixing well after each addition. Then mix in the egg yolk and vanilla extract thoroughly.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 cups of the bread flour with the Kosher salt. Add this to the mixer and stir for 3 minutes on medium speed.
- Add Remaining Flour: Reduce the mixer speed to low and gradually add the remaining 2 1/2 cups of bread flour until combined. Continue mixing for 5 minutes, stopping halfway to scrape down the sides of the bowl and paddle. The dough should feel soft and slightly sticky; if too sticky, add up to 1/2 cup more flour incrementally.
- Incorporate Butter and Knead: Slowly add the room temperature unsalted butter 2 tablespoons at a time, allowing each addition to incorporate before adding more. Replace the paddle attachment with a dough hook and knead the dough for 8 to 10 minutes until it forms a smooth ball that clings to the hook. Perform the windowpane test to check gluten development.
- First Rise: Transfer the dough to a medium bowl sprayed with nonstick spray. Cover tightly with plastic wrap and refrigerate for 8 hours or overnight to let the dough slowly rise and develop flavor.
- Prepare Pans & Shape Dough: Spray two 9×5-inch bread pans with nonstick cooking spray. On a floured surface, divide the dough evenly and shape each portion into a loaf. Place the loaves into the prepared pans.
- Second Rise: Cover the loaves and let them rise at room temperature for 1 to 2 hours, or until doubled in size.
- Apply Egg Wash: In a small bowl, beat together the remaining egg and water. Brush this egg wash evenly over the tops of the loaves to promote a shiny, golden crust.
- Bake: Preheat the oven to 375°F (190°C) and place an oven rack in the middle. Bake the loaves for 28 to 30 minutes until deeply golden brown. If the bread browns too quickly, cover loosely with foil during the last 10 minutes of baking.
- Cool and Serve: Let the breads cool in their pans for 10 minutes before transferring them to a cooling rack. Slice once slightly cooled and enjoy plain or with butter and jam.
Notes
- Ensure the milk temperature is around 110°F to properly activate the yeast without killing it.
- The windowpane test involves stretching a small piece of dough thin to see if it becomes translucent without tearing, indicating good gluten development.
- Slow refrigeration helps develop flavor and improves texture by allowing the dough to ferment gradually.
- Use bread flour for better gluten development, but all-purpose flour can be substituted with slightly less crisp crust.
- Egg wash creates a beautiful, shiny crust; you can substitute whole milk or cream for a softer finish.
- Store brioche wrapped tightly at room temperature up to 3 days or freeze for longer storage.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (1/12th of a loaf)
- Calories: 220
- Sugar: 5 g
- Sodium: 190 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: brioche, brioche bread, french bread recipe, soft bread, homemade bread, buttery bread
