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Brioche Bread Recipe

Indulge in this rich, buttery brioche bread! Perfectly soft and versatile for any meal, it's a baking delight!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Servings: 12 servings

Ingredients

  • 6 cups all-purpose flour
  • 1 cup lukewarm milk (110°F or 45°C)
  • 1/2 cup sugar
  • 2 teaspoons active dry yeast (or 1 packet)
  • 6 large eggs
  • 1 tablespoon salt
  • 1 cup unsalted butter (3 sticks, at room temperature, cut into small pieces)
  • 1 egg beaten egg (for egg wash)

Instructions

  • In a small bowl, combine the lukewarm milk and sugar. Sprinkle the yeast over the milk mixture and let it sit for about 5-10 minutes until it becomes frothy.
  • In a large mixing bowl or the bowl of a stand mixer, combine the flour and salt. Make a well in the center and add the eggs and the yeast mixture once it’s frothy. Mix on low speed until the ingredients start to combine.
  • Knead the dough for about 8-10 minutes on medium speed until it becomes smooth and elastic.
  • With the mixer on low, gradually add the room-temperature butter, a few pieces at a time. Continue mixing until the butter is fully incorporated.
  • Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm space until it has doubled in size, approximately 1-2 hours.
  • After the dough has risen, punch it down to release any air bubbles. Divide the dough into three equal pieces. Roll each piece into a long rope, then braid them together.
  • Cover the shaped dough and let it rise again for about 30-45 minutes.
  • Preheat your oven to 375°F (190°C). Brush the top of the brioche with the beaten egg.
  • Bake the brioche for 25-30 minutes, or until it’s golden brown and sounds hollow when tapped on the bottom.
  • Remove the brioche from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Equipment

  • Mixing Bowl
  • Stand mixer
  • Loaf pans
  • Whisk
  • Plastic Wrap

Notes

  • Ensure your ingredients are at room temperature for best results.
  • Be patient with the rising times for better flavor.
  • Let the bread cool completely before slicing to avoid a gummy texture.