Brioche Bread

Classic Brioche Bread Recipe

Brioche is a rich, buttery French bread known for its soft, tender crumb and slightly sweet flavor. Perfect for breakfast, sandwiches, or a decadent French toast, this bread is a versatile addition to your baking repertoire. Here’s how to make a classic brioche bread at home.

Ingredients:

• For the Dough:
  • 1/4 cup (60 ml) warm milk (110°F/45°C)
  • 2 1/4 teaspoons (7 g) active dry yeast
  • 4 cups (500 g) all-purpose flour
  • 1/4 cup (50 g) granulated sugar
  • 1 teaspoon (6 g) salt
  • 5 large eggs, room temperature
  • 1 cup (230 g) unsalted butter, softened and cut into pieces
• For the Egg Wash:
  • 1 egg
  • 1 tablespoon (15 ml) water

Instructions:

Step 1: Prepare the Yeast

1. In a small bowl, warm the milk to about 110°F (45°C). If it’s too hot, let it cool slightly; too much heat can kill the yeast.
2. Sprinkle the yeast over the warm milk and add a pinch of sugar. Stir gently to dissolve. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active.

Step 2: Make the Dough

1. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, sugar, and salt.
2. Add the yeast mixture and the eggs to the dry ingredients. Mix on low speed until the dough begins to come together. It will look rough and sticky at this stage.
3. Increase the speed to medium and continue mixing for about 5 minutes until the dough is smooth and elastic.
4. Gradually add the softened butter, a few pieces at a time, allowing each addition to be incorporated before adding more. This process will take about 10 minutes. The dough should be glossy, smooth, and slightly sticky but pull away from the sides of the bowl.

Step 3: First Rise

1. Transfer the dough to a large, lightly greased bowl. Cover with plastic wrap or a clean kitchen towel.
2. Let the dough rise in a warm, draft-free area for 1 to 2 hours, or until it has doubled in size.

Step 4: Chill the Dough

1. After the dough has risen, punch it down to release the air. This step helps to develop the gluten and redistribute the yeast.
2. Cover the dough again and refrigerate for at least 4 hours or overnight. Chilling the dough makes it easier to handle and shape.

Step 5: Shape the Brioche

1. Once the dough is thoroughly chilled, transfer it to a lightly floured surface. Divide the dough in half if you’re making two loaves.
2. Shape each portion into a tight ball or into a log if you’re using a loaf pan. For a traditional brioche à tête (brioche with a “head”), place a large ball of dough in a brioche mold and top it with a smaller ball of dough.
3. If using a loaf pan, lightly grease it and place the shaped dough inside. If using a brioche mold, place the shaped dough directly into the mold.
4. Cover the dough loosely with plastic wrap or a clean kitchen towel and let it rise again for about 1 to 1.5 hours, or until it has doubled in size.

Step 6: Preheat the Oven

1. While the dough is rising for the second time, preheat your oven to 375°F (190°C).
2. Position a rack in the center of the oven.

Step 7: Apply the Egg Wash

1. In a small bowl, whisk together the egg and water to make the egg wash.
2. Gently brush the surface of the risen dough with the egg wash. This will give the brioche a beautiful golden-brown crust.

Step 8: Bake the Brioche

1. Bake the brioche in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the loaf sounds hollow when tapped on the bottom.
2. If the top of the brioche is browning too quickly, cover it loosely with aluminum foil during the last 10 minutes of baking.

Step 9: Cool and Serve

1. Remove the brioche from the oven and allow it to cool in the pan for 10 minutes.
2. Transfer the bread to a wire rack to cool completely before slicing.

Tips for Perfect Brioche:

• Butter: Use high-quality unsalted butter for the best flavor. The butter should be soft but not melted.
• Chilling the Dough: Don’t skip the chilling process. It’s crucial for developing the dough’s texture and making it easier to work with.
• Baking: Keep an eye on the bread during baking. Brioche is delicate, and over-baking can cause it to dry out.

Enjoy your homemade brioche as is, with a spread of butter and jam, or use it to make French toast or bread pudding for a truly luxurious treat.