Brioche Bread

Soft and buttery with a hint of sweetness, this brioche bread is an easy homemade bread recipe that will be loved by all. It's golden brown on top and soft and fluffy on the inside. It makes amazing toast and sandwiches.

Course Bread

Cuisine American, French

Prep Time 15

Cook Time 35

Rise time 3 30

Total Time 4 20

Servings loaves

Calories 1862kcal

Author Kylee Ayotte

Equipment

Stand Mixer with whisk and dough hook attachments
Plastic Wrap or tea towel
Baking spray or butter for greasing
Parchment Paper
2 9x5 loaf pans
Measuring cups and spoons

Ingredients

1/4 cup water warmed to 90°F
1 tablespoon dry active yeast
1/4 cup white sugar
2/3 cup milk
1/4 cup butter room temperature
2 teaspoons salt
6 cups flour spooned and leveled
4 large eggs

Optional

1 large egg
1 tablespoon water

Instructions

Get prepped

In a small bowl, combine the warm 1/4 cup water, 1 tablespoon dry active yeast, and 1 tablespoon of the 1/4 cup white sugar. Stir and set aside for 5 minutes until bubbles form.
In a saucepan, heat the 2/3 cup milk, remaining 1/4 cup white sugar, 1/4 cup butter, and 2 teaspoons salt to 90°F, stirring often. The butter will just start melting.
Prepare 2, 9x5 loaf pans by spraying with baking spray and placing a piece of parchment inside.

Make the dough

In the bowl of a stand mixer fitted with the whisk attachment, add 2 cups of6 cups flour.
Add the yeast mixture and warmed milk mixture. Stir to combine.
Add 4 large eggs one at a time, fully incorporating each before adding the next.
Switch to the dough hook and slowly add the remaining 4 cups 6 cups flour, 1/3 cup at a time.
Once all flour is added, knead at a medium speed for 5 minutes until the dough is soft, slightly sticky, and pulls away from the bowl.

First rise

Transfer the dough to a clean surface.
Wash and dry the mixing bowl, then spray with baking spray.
Place dough back into the bowl, cover with plastic wrap or a tea towel, and let it rise for 90 minutes to 2 hours until doubled in size.

Shape the loaves

Transfer dough to a clean surface and divide into 6 equal portions.
Flatten each portion into a rectangle. Fold the bottom corners up, then roll from bottom to top.
Tuck in edges and place 3 pieces in each loaf pan.
Cover and let rise for 30 minutes until the dough fills the pan.

Optional:

Mix 1 large egg with 1 tablespoon water for an egg wash. Brush over dough.

Bake

Preheat oven to 350°F.
Bake for 30-35 minutes until golden brown.
Cool for at least 10 minutes before slicing.

Notes

Use warm water (not hot). If the yeast doesn’t bubble after 5 minutes, it may be expired.
Keep ingredients at room temperature. Helps with even mixing.
Crack eggs into a separate bowl first. This makes it easier to remove any shell fragments.
Mark the dough rise. Use a rubber band or dry erase marker to track rising progress.
Measure flour with a scale. Too much flour can make the bread dry.
Use an egg wash. Gives the bread a shiny, golden top.

Nutrition