Brioche Bread Recipe
Classic enriched brioche bread made with eggs, butter, and yeast for a rich, tender loaf or rolls.
Servings: 16 servings
Ingredients
Ingredients
- 6 cupsall-purpose flour
- 3/4 cupmilk lukewarm (110°F or 45°C)
- 1/2 cupsugar
- 2 1/4 teaspoonsactive dry yeast or 1 packet
- 6 largeeggs
- 1 tablespoonsalt
- 1 1/2 cupsunsalted butter 3 sticks, at room temperature, cut into small pieces
- 1 egg beaten, for egg wash
Instructions
Instructions
- Reserve 1 tablespoon of the ½ cup sugar for proofing. In a small bowl, combine the lukewarm milk (¾ cup, about 110°F / 45°C), the reserved 1 tablespoon sugar, and the active dry yeast (2¼ teaspoons). Stir once, then let sit 5–10 minutes until the mixture is frothy.
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour (6 cups), the remaining sugar (the ½ cup minus the 1 tablespoon used for proofing), and the salt (1 tablespoon). Stir to blend.
- Add the frothy yeast mixture and the 6 large eggs to the dry ingredients. Mix on low speed (or stir by hand) until the ingredients come together, then increase to medium-low and knead until the dough is smooth and elastic, about 5–10 minutes.
- With the mixer running on low (or while kneading by hand), add the room-temperature, cubed unsalted butter (1½ cups / 3 sticks) a few pieces at a time. Make sure each addition is fully incorporated before adding more. Continue kneading until all butter is incorporated and the dough is smooth and slightly sticky; this may take up to 10 additional minutes.
- Lightly grease a large bowl. Transfer the dough to the greased bowl, turning once to coat the top. Cover the bowl with plastic wrap or a damp cloth and let the dough rise in a warm, draft-free place until doubled in size, about 1–2 hours.
- After the dough has doubled, gently punch it down to deflate. Divide and shape the dough into the form you prefer (loaves or rolls). For loaves, place shaped dough into greased loaf pans; for rolls, place them on a greased baking sheet, leaving space between rolls.
- Cover the shaped dough with plastic wrap or a clean towel and let rise until nearly doubled, about 30–60 minutes.
- While the dough is finishing its final rise, preheat the oven to 375°F (190°C). Use the reserved beaten egg (the single egg listed for egg wash) as-is—do not add additional liquid—and gently brush the surface of the risen dough with the beaten egg, taking care not to deflate it.
- Bake: loaves for about 25–30 minutes or rolls for about 18–20 minutes, until the crust is deep golden brown and the bread sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pans for a few minutes. Then transfer the bread to a wire rack to cool completely before slicing.
Equipment
- 9x5x3-inch Loaf Pan
Notes
Yeast Activation: Ensure your milk is truly lukewarm for best yeast activation. If the yeast doesn’t froth after 10 minutes, it might be inactive, and you’ll need a fresh batch.
Dough Consistency: Properly incorporated butter is crucial for this recipe. The dough might feel very sticky after adding all the butter, but keep kneading; it will become smoother as it fully absorbs the butter.
Temperature Variations: All ovens vary, so keep an eye on your brioche, especially during the final minutes of baking. Use the golden-brown crust and hollow sound when tapped as your primary indicators of doneness.
Storing & Freezing: Brioche stays fresh at room temperature for up to 2-3 days when stored in an airtight container. For longer storage, consider freezing (see “Storage” for details).
Serving Suggestion: Brioche slices toast beautifully! Try it with a dab of butter and your favorite jam for a morning treat or use it to elevate your sandwich game.
Dough Consistency: Properly incorporated butter is crucial for this recipe. The dough might feel very sticky after adding all the butter, but keep kneading; it will become smoother as it fully absorbs the butter.
Temperature Variations: All ovens vary, so keep an eye on your brioche, especially during the final minutes of baking. Use the golden-brown crust and hollow sound when tapped as your primary indicators of doneness.
Storing & Freezing: Brioche stays fresh at room temperature for up to 2-3 days when stored in an airtight container. For longer storage, consider freezing (see “Storage” for details).
Serving Suggestion: Brioche slices toast beautifully! Try it with a dab of butter and your favorite jam for a morning treat or use it to elevate your sandwich game.