brioche loaf

Buttery and soft, this homemade Brioche Bread is an easy and delicious recipe that everyone will love. Made with only a handful of simple ingredients, this sweet bread comes together with only a few simple steps.

Brioche Bread

all-purpose flour (divided (720 grams))

milk (110-120°F (180 milliliters))

sugar (divided (75 grams))

0.25-oz. packet active dry yeast ((2¼ teaspoons))

eggs (divided)

salt

unsalted butter

water

To make the sponge, in the bowl of a stand mixer, whisk together 1 cup flour, the milk, 1 tablespoon sugar, and the yeast until combined. Loosely cover, and let stand at room temperature, until foamy, about 45 minutes.

Once the sponge is ready, add 6 eggs, the salt, the remaining 5 cups flour, and the remaining 5 tablespoons sugar. With dough hook attachment, beat on low speed until well combined, about 2 minutes, scraping down the bowl as needed. Continue kneading until the dough is shiny and elastic about 10 to 12 minutes.

With the mixer on low speed, gradually add in the butter 1 tablespoon at a time, waiting until it is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, increase the speed to medium-low and continue kneading until the dough is smooth and elastic, about 8 minutes more. (It should be tacky but not stick to a clean finger when quickly tapped.) Scrape the dough down into the bowl. Cover, and let rise in a warm place until doubled in size, about 1 hour.

Butter 2 (8x4-inch) loaf pans.

Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half. Working with one half at a time, cut the dough into 3 equal pieces, and roll each piece into a 9-inch long rope. Braid the ropes together, pinching ends together to seal. Tuck the ends under and place in a buttered loaf pan. Repeat with the remaining dough half. Loosely cover, and let rise in a warm place until doubled in size, about 1 hour.

While loaves are rising, preheat the oven to 375F.

In a small bowl, whisk together the water and remaining 1 egg until smooth. Brush the risen loaves with egg wash.

Bake for 35 minutes or until deep golden brown, covering with aluminum foil after 25 minutes if the top is browning too quickly. Let the bread cool in the pans for 5 minutes. Remove from pans, and continue cooling on a wire rack. Serve warm or at room temperature. Store cooled bread in an airtight container for up to 1 week, or slice and freeze in a freezer bag for up to 2 months.

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Soft, rich, and buttery, you will be obsessed with this foolproof Brioche Bread recipe! Made with pantry staples, this sweet bread is so airy and will melt in your mouth. This fluffy bread is so easy to make and is perfect on its own or with some butter or jam. 

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Brioche Bread Recipe and BIG NEWS!!!

Brioche is a classic French yeasted bread known for it&#39;s high egg and butter content. It makes for a delicious sandwich bread or cut thick slices for French toast! Yield: one 9x5-inch loaf

Brioche Loaf Bread

½ Tablespoon active dry yeast

Tablespoons sugar

water, (warmed to 110 degrees F)

eggs, (room temperature)

+ 2 Tablespoons all-purpose flour

unsalted butter, (softened,

kosher salt

In the bowl of a stand mixer, dissolve yeast and sugar in warm water. Stir to combine and allow to sit for 5 to 7 minutes. The mixture will bubble and smell like beer once the yeast has activated. Whisk in eggs until thoroughly combined.

Attach dough hook to stand mixer. Add salt and 2 cups flour to mixing bowl. Start the mixer on low speed until the dough begins to come together, about 2 minutes. The dough should look like a shaggy mess.&nbsp;

Increase speed to medium and add softened butter one tablespoon at a time. Mixture will be very sticky. Add remaining 2 tablespoons of flour. Continue to mix for another 3 minutes until dough is shiny and smooth.

Stop mixer and cover bowl with plastic wrap or kitchen towel. Allow dough to sit for 15 minutes. Mix on medium speed for another 5 minutes. At this point, the dough will be quite sticky. Do not add additional flour. Use a spatula or dough scraper to remove sticky dough from mixing bowl. Transfer dough to a well greased large bowl. Cover with plastic wrap or kitchen towel. Allow dough to rise at room temperature for one hour.

Punch down dough. Fold into thirds like a business letter. Place back in greased bowl. Cover with plastic wrap and allow to chill in fridge overnight for at least 6 hours, up to 12 hours.&nbsp;

Grease a 9x5-inch loaf pan. Punch dough chilled dough. Divide dough into 5 equal portions. Working with one portion at a time, roll dough into a 5-inch square. Using the heels of your palms, gently flatten and stretch the dough to the desired size. Roll dough into a log and place seam side down in prepared loaf pan. Repeat with remaining portions of dough.

Loosely cover dough with plastic wrap or kitchen towel and allow dough to rest at room temperature. Leave dough undisturbed until dough reaches the top of loaf pan. This will take anywhere from 90 minutes to 2 hours depending on room temperature and humidity.

Preheat oven to 350℉. Mix egg wash by whisking together egg, salt, and water until smooth. Remove plastic wrap and lightly brush egg wash over the top of bread loaf.

Bake bread for 35 to 45 minutes, rotating pan midway through baking. The finished bread loaf should be golden brown on top and the internal temperature of the bread should register at least 200 degrees F on an instant read kitchen thermometer. Allow bread to cool in pan for 10 minutes. Remove bread from pan and allow to cool to room temperature on wire rack. Once bread has cooled, use a serrated knife to slice. Store cooled bread in an airtight container at room temperature for up to 4 days. 

Okay, wow. Just wow. Every step along the way I was like: this isn't going to work, this does not look right there is no way this is going to work. But I'm so glad I stuck with it. It is AMAZING! Everything brioche should be, and the texture is perfect. Thank you so much!

Numerous times baked this recipe. Perfect.

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Brioche Bread

Brioche Loaf Bread

The most viewed brioche loaf recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine