Description
This homemade brioche bread recipe delivers a soft, buttery, and slightly sweet loaf perfect for comforting breakfasts or snacks. Rich in eggs and butter, this classic French bread brings a tender crumb and golden crust to your table, ideal for toasting or enjoying plain.
Ingredients
Scale
Dry Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tablespoon active dry yeast
- 1 teaspoon salt
Wet Ingredients
- 6 large eggs
- 1 cup unsalted butter, softened
- 1/4 cup milk
Instructions
- Mix Dry Ingredients: In a large bowl, combine the flour, sugar, active dry yeast, and salt thoroughly to ensure even distribution throughout the dough.
- Whisk Wet Ingredients: In a separate bowl, whisk together the eggs and milk until fully blended and smooth.
- Combine Mixtures: Gradually pour the egg and milk mixture into the dry ingredients, stirring to bring the dough together.
- Knead Dough: Knead the resulting dough by hand or with a mixer fitted with a dough hook until it becomes smooth and elastic, which prepares the gluten for structure.
- Add Butter: Gradually incorporate the softened butter piece by piece to the dough, continuing to knead until fully absorbed and the dough is shiny and tacky.
- First Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm environment for about 1 hour until it doubles in size.
- Shape Loaves: After the first rise, punch down the dough, shape it into loaves or desired shapes, and place them into greased bread pans for baking.
- Second Rise: Allow the shaped dough to rise again for around 30 minutes until puffy and nearly doubled.
- Bake Bread: Preheat the oven to 350°F (175°C). Bake the loaves for 25-30 minutes until the crust is golden and the bread sounds hollow when tapped.
Notes
- Ensure the butter is softened to room temperature for easier incorporation into the dough.
- The rising times can vary depending on ambient temperature; the dough should roughly double in size during each rise.
- This brioche bread can be frozen after baking for longer storage.
- For a shiny crust, brush the loaf with an egg wash before baking.
- Use bread flour instead of all-purpose flour for an even chewier texture.
