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This Brioche Bread is a game-changer: soft, buttery, and with a heavenly aroma that fills your kitchen. Crafted with love and simple ingredients, this recipe guarantees a sumptuous, velvety texture that beckons for another slice.
Easy Brioche Bread Recipe
This Brioche Bread is my personal nod to the classics, capturing the very essence of buttery indulgence. As the dough rises, you can almost feel the anticipation of slicing into that golden crust. With each bite, you’re greeted by a soft, pillowy interior that’s been crafted to perfection, making every moment of baking this treat utterly worth it.
Why You’ll Love This Brioche Bread
- Easy to Master: Even if you’ve never baked bread before, this recipe is straightforward and fuss-free, making it perfect for beginners eager to impress with minimal effort.
- Everyday Ingredients: No need for a special grocery trip; this Brioche is crafted with common kitchen staples, ensuring you can dive into baking whenever the craving strikes.
- Perfect for All Occasions: From quick morning toasts to special weekend brunches, this bread seamlessly fits into any meal plan, proving that something so simple can feel so special.
- All-purpose flour: The main structure for our bread, giving it that classic brioche texture. If needed, bread flour can be a substitute, although it might result in a slightly chewier texture.
- Milk: Provides moisture, tenderness, and richness to the dough. In a pinch? You can use a mix of water and a touch of cream, or even almond or soy milk as dairy-free alternatives.
- Sugar: Sweetens the bread and feeds the yeast to help the dough rise. If you’re out of white sugar, light brown sugar can be a backup, but it’ll give the bread a slightly different flavor and color.
- Active dry yeast: The rising agent that makes our brioche fluffy and light. If you only have instant yeast on hand, you can use it, but remember to adjust the amount and proofing time slightly.
- Large eggs: Add richness, color, and moisture to the bread. No eggs? Some bakers use applesauce or mashed bananas as egg substitutes in bread recipes, though the flavor and texture will differ.
- Salt: Enhances flavor and regulates yeast activity. If you’re low on regular table salt, kosher or sea salt can step in, just be cautious with the quantities as the grain size varies.
- Unsalted butter: Brings in the rich, buttery flavor and tender texture that brioche is known for. If you don’t have unsalted butter, salted butter can be used, but reduce the additional salt in the recipe. For a dairy-free alternative, margarine or vegan butter works, but expect slight changes in flavor.
- Egg (for egg wash): Provides a glossy, golden finish to the bread’s crust. If you’re out of eggs, a mixture of milk or cream brushed on top can also give a nice shine.
Trust me, making this brioche is way easier than you’d think! I’m going to break down everything for you into small steps to help you along. Let’s get baking.
First things first, grab a small bowl and mix that warm milk with a tad of sugar and the yeast. Give it about 5–10 minutes. You’re looking for it to get a bit frothy – like the foam on a good latte.
In the bowl of your mixer, toss together the flour, the rest of the sugar, and a pinch of salt. Mix it well so everything gets to know each other.
Now, it’s showtime! Pour your frothy yeast combo and those eggs into your dry mix. Start your mixer on a low setting, and using the dough hook attachment let it blend until it comes together! Crank up that mixer a bit and let it work that dough until it’s smooth and snapping pics ready. It’s all about getting it elastic and sleek, probably around 5–10 minutes.
Slowly add chunks of butter to the mixer. Let each piece get fully incorporated before you add the next. The result? A smooth, slightly sticky dough that’s been thoroughly pampered.
Transfer your dough to a greased bowl, covering it with a cloth or some cling film. Let it chill in a warm nook of your kitchen, doubling in size over 1–2 hours. Patience is key.
Once it’s risen like a champ, gently punch the dough (always a fun step!). How are you feeling today? I usually like to roll it with a rolling pin then roll it up jelly-roll style. It’s up to you how you do it. After you shape them, simply nestle them into greased bread pans or onto a baking sheet.
Cover your soon-to-be brioche and give them another growth spurt, aiming to nearly double in size over 30–60 minutes. Again patience is important, sometimes it may take a little longer, it totally depends on your environment and how fresh your yeast is.
While you’re in the final stretch of rising, preheat your oven to 375°F (190°C). And don’t forget that egg wash: beat an egg with a splash of milk or water. This will give your brioche its signature glamorous shine.
Brush your risen dough beauties with the egg wash and slide them into the oven. Loaves need about 25–30 minutes, while rolls are golden at 18–20 minutes. You’re looking for that perfect sun-kissed shade and a hollow sound when tapped.
Once out of the oven, give them a few moments in the pans before transferring to a wire rack. I know it’s tempting, but try to let them cool down a bit before you slice in. Though, between us, there’s nothing like warm brioche!
Frequently Asked Questions
Why is the butter added to the dough last, instead of mixing it in earlier?
Adding the butter last allows the gluten in the dough to develop first, ensuring a nice structure to the bread. By incorporating the butter afterwards, we ensure the dough remains tender and gets that signature rich flavor. It’s all about getting that perfect balance of structure and softness.
My brioche didn’t rise as much as I expected. What went wrong?
A few things could be at play here. First, check the freshness of your yeast; it might be outdated. Secondly, make sure your milk is lukewarm, between 98°F to 105°F (36.5°C to 40.5°C), when you add the yeast, not too hot or too cold. Lastly, ensure your dough is kept in a warm, draft-free area during its rise times.
Can I use a hand mixer or knead the dough by hand instead of a stand mixer?
While a stand mixer makes the process more effortless, you can definitely use a hand mixer or even knead by hand. Just be prepared for a bit of an arm workout! It’s essential to achieve that silky, smooth texture, so don’t cut the kneading process short.
How do I know when my brioche bread is done baking?
A well-baked brioche will have a golden-brown crust. Tap the bottom – a hollow sound indicates it’s ready. For precision, check its internal temperature, which should be between 190°F to 210°F. Trust these cues, and with experience, you’ll nail the perfect bake every time.
- Yeast Activation: Ensure your milk is at the right lukewarm temperature. Too hot, and it can kill the yeast; too cold, and it won’t activate properly. Remember, it should feel warm to the touch, but not scalding.
- Butter Consistency: Soften your butter just right. It should be pliable and at room temperature, but not overly soft or melted. This consistency allows it to incorporate well into the dough during mixing.
- Kneading Duration: Over-kneading can lead to a dense loaf. Knead just until the dough is smooth and passes the windowpane test (stretch a small piece between your fingers; it should form a thin, translucent membrane).
- Second Rise: Don’t rush the second rise! It’s key to achieving the light, airy texture brioche is known for. Let the dough rise fully, even if it takes a bit longer than expected.
- Baking Position: For even baking, position your oven rack in the middle. If baking multiple loaves or rolls, ensure there’s enough space around each to allow for proper heat circulation.
Once you’ve allowed your freshly baked brioche to cool completely, wrap it snugly in plastic wrap or place it in an airtight container to maintain its softness and flavor. If you’re hoping to savor it over several days, it’s best stored at room temperature and will generally keep its quality for up to 2-3 days. But here’s a nifty trick for those who want to enjoy it longer: brioche freezes beautifully!
To freeze, wrap your loaf or individual slices in plastic wrap and then in aluminum foil. When stored in a freezer-safe bag or container, it can last up to a month. When the craving strikes, simply thaw it at room temperature or gently warm in the oven to revive its delectable softness and rich flavor.
Discover More Delicious Breads
- Potato Bread
- Rye Bread
- Artisan Bread
- Dark Rye Bread
- White Bread Recipe
- Amish White Bread
- Olive Cheddar Bread
- In a small bowl, mix the warm milk, 1 tablespoon of sugar, and the yeast. Let it sit for about 5–10 minutes until it becomes frothy.
- In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt.
- Add the yeast mixture and eggs to the dry ingredients. Mix the dough in the stand mixer or by hand until it becomes smooth and elastic, about 5–10 minutes.
- Gradually add in the butter, a few pieces at a time, while continuing to knead. Make sure each batch of butter is fully incorporated before adding the next. The dough should become smooth and slightly sticky. This may take up to 10 minutes.
- Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place until it has doubled in size, about 1–2 hours.
- After the dough has risen, punch it down gently. Divide the dough and shape it into loaves or rolls, depending on your preference.
- Place the shaped dough into greased loaf pans or on a baking sheet if making rolls. Cover and let rise until nearly doubled, about 30–60 minutes.
- While the dough is rising, preheat your oven to 375°F (190°C). Prepare the egg wash by beating together 1 egg with 1 tablespoon of milk or water. Gently brush the risen dough with the egg wash.
- Bake the loaves for about 25–30 minutes or rolls for about 18–20 minutes, or until the bread has a golden-brown crust and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pans for a few minutes before transferring to a wire rack to cool completely.
- 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.
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.