french bread recipes

Everyone will think you've gotten these at a French pastry shop, but this soft and rich chocolate chip brioche is deliciously homemade.

Chocolate Chip Brioche

water

milk

unsalted butter

eggs

sugar

all purpose flour (up to 4 cups if needed)

salt

instant yeast

chocolate chips

egg (beaten)

Sparking sugar

Place the water, milk, and butter in a microwave safe bowl or measuring cup and microwave on low for 45-60 seconds.

Add all the dough ingredients, except the chocolate chips, to a large mixing bowl or to the bucket of your bread machine, and knead.  This dough is difficult to to knead by hand, but does well in a stand mixer or bread machine on the dough cycle.  The dough will seem very wet at first, but should tighten up as it kneads.  You are looking for a sticky dough that still forms a ball.  It will stick to to the sides and but should still hold its shape.  It is seems more like a batter, add more flour a tablespoon at a time.

When the dough is smooth and elastic, add the chocolate chips and gently knead to mix them throughout.  If you are using a bread machine, this means you will need to pay attention to the timer and add them when about 3 minutes remain on the knead cycle.  (If you are using a bread machine, skip ahead to step 5 once the machine beeps.)

Transfer the dough to a clean, lightly oiled bowl.  Cover and allow to rise 1 hour at warm room temperature, until doubled in bulk.

Turn out onto a countertop or cutting board and divide into eighteen pieces.  Gently shape into round balls.  If the dough sticks to your hands, try spraying your hands with cooking spray.  Place the rolls on a parchment lined baking sheet.  They will all fit on one sheet and will be relatively close together.    Brush with beaten egg and sprinkle with sparkling sugar.  Cover with heavily greased plastic wrap and allow to to rise at warm room temperature for 45 minutes.  Towards the end of the rising time, preheat oven to 400 with the rack in the center.

Bake for 15-17 minutes until the rolls are very golden brown.  They will rise and touch each other to create soft, pull apart rolls.  Remove from the oven and allow to cool on wire rack.  Best served immediately while slightly warm.

https://www.youtube.com/watch?v=krZqRvWOjdI

Chocolate chip brioche is a sweet and soft bread that is perfect to serve with a special breakfast.  It freezes beautifully and kids LOVE it!

Print the recipe here:  https://heartscontentfarmhouse.com/chocolate-chip-brioche/

The basic bread machine I use and recommend: https://amzn.to/2SlUn0l

INGREDIENTS:

For the dough

1/2 cup water
1/2 cup milk
4 tablespoons unsalted butter
3 eggs
3 tablespoons sugar
3 1/2 cups all purpose flour
1 1/2 teaspoon salt
1 1/2 teaspoons instant yeast (get it in bulk here: https://amzn.to/2Sm7Rcy)
1 cup chocolate chips

For the topping

1 egg, beaten
Sparking or pearl sugar (available here: https://amzn.to/39iZJ3r)

INSTRUCTIONS:

1. Place the water, milk, and butter in a microwave safe bowl or measuring cup and microwave on low for 45 minutes.
2. Add all the dough ingredients, except the chocolate chips, to a large mixing bowl or to the bucket of your bread machine, and knead.  This dough is difficult to to knead by hand, but does well in a stand mixer or bread machine on the dough cycle.  The dough will seem very wet at first, but should tighten up as it kneads.  You are looking for a sticky dough that still forms a ball.  It will stick to to the sides and but should still hold its shape.  It is seems more like a batter, add more flour a teaspoon at a time.
3. When the dough is smooth and elastic, add the chocolate chips and gently knead to mix them throughout.  If you are using a bread machine, this means you will need to pay attention to the timer and add them when about 3 minutes remain on the knead cycle.  (If you are using a bread machine, skip ahead to step 5 once the machine beeps.)
4. Transfer the dough to a clean, lightly oiled bowl.  Cover and allow to rise 1 hour at warm room temperature, until doubled in bulk.
Turn out onto a countertop or cutting board and divide into eighteen pieces.  Gently shape into round balls.  If the dough sticks to your hands, try spraying your hands with cooking spray.  Place the rolls on a parchment lined baking sheet.  They will all fit on one sheet and will be relatively close together.    Brush with beaten egg and sprinkle with sparkling sugar.  Cover with heavily greased plastic wrap and allow to to rise at warm room temperature for 45 minutes.  Towards the end of the rising time, preheat oven to 400 with the rack in the center.
5. Bake for 15-17 minutes until the rolls are very golden brown.  They will rise and touch each other to create soft, pull apart rolls.  Remove from the oven and allow to cool on wire rack.  Best served immediately while slightly warm.

NOTES

Brioche freezes very well.  Allow to cool completely, wrap well and freeze for up to 1 month.  To serve, defrost in microwave and warm up slightly in oven. This recipe works well with any type of chocolate chip. Try adding orange zest with the chocolate chips for a twist.

This video description contains affiliate links, meaning that if you purchase something after clicking on a link in the post I may earn a commission at no additional cost to you. Heart’s Content Farmhouse is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for website owners to earn advertising fees by advertising and linking to amazon.com.

Chocolate Chip Brioche Bread: A Special Breakfast Bread

Make fresh, French bread at home with this simple recipe - an overnight starter called a poolish gives a golden crust and chewy middle.

Baguettes (French bread)

strong white bread flour

½ tsp easy-bake yeast

plain white flour

strong white flour

yeast

½ tsp fine salt

semolina

To make the poolish, mix the flour and yeast in a medium, deep bowl. Add 200ml room temperature water and stir to a very thick batter. Cover with cling film then chill overnight, after which time the batter will have doubled in size.

The next day, combine the flours, remaining yeast and the salt in a large mixing bowl. Add another 250ml water to the poolish, then pour into the flours and mix to make a very wet, sloppy dough. Let this sit for 20 mins, which helps the dough to come together more quickly as you knead.

After 20 mins, the dough will still be wet – possibly much wetter than you’re used to, but this is important for a delicious loaf. Either knead by hand for 10 mins (see tip on kneading a very wet dough, below), or in a mixer with a dough hook for 5-8 mins, until the dough firms up and becomes smooth and elastic. It will still feel sticky but have shape and spring.

Dust a clean patch of worktop and the dough with a little more flour, then fold the dough inwards on itself to make a ball. It will be dry to touch on the outside, but pleasingly wobbly and alive within. Transfer to a lightly floured large bowl, cover with a clean teatowel and let rise for 1½ hours in a warm, draft-free place until doubled in size.

Dust a heavy teatowel or baker’s cloth with plenty of flour, and put it onto onto a large kitchen tray or board. Shape three long, baguette-width ridges in the cloth. Turn the dough onto a floured worktop, then flour the sticky side lightly. Cut into 3 equal pieces using a large knife. Do not knead the dough or ‘knock it back’.

Working one at a time, press each piece of dough into a rough oval about 25cm long and 20cm deep. Fold one of the long sides to the middle and press it down well with your fingers. Fold in the other long edge in the same way, and press well again to make a long strip of dough with a groove down the centre. Now fold the dough over itself lengthways into a sausage, pressing the two sides together well in a tight seam against the worktop. Roll very lightly under your palms to seal and make the ends a little pointy. The loaf will be about 40cm long.

Place the dough seam-side down in your prepared cloth, then repeat. Dust all the loaves with a little flour, cover with a clean teatowel and leave at room temperature for 1 hour, or until almost doubled in size.

Heat oven to 240C/220C fan/gas 9. Put a roasting tin on a shelf towards the bottom of the oven, plus set a shelf in the top third. Scatter semolina or more flour over one or two large baking trays. Carefully roll or lift the breads onto the trays, leaving space for them to grow. If they stretch or go wonky don’t worry, just pat them back carefully into place.

With a very sharp craft knife or blade, slash the loaves diagonally 5 or 6 times, cutting 1-2cm in. Bake one tray at a time, adding 100ml water to the hot roasting tin and closing the oven door as quickly as you can. Bake for 20 mins or until dark golden, risen and crisp. Cool on racks and enjoy same day, or warmed in a hot oven for a few mins next morning.

Top 2 french bread recipes recipes from across the web

The most viewed french bread recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Chocolate Chip Brioche

Baguettes (French bread)

Top 2 french bread recipes recipes from across the web

The most viewed french bread recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chocolate Chip Brioche

Baguettes (French bread)

The most viewed french bread recipes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine