Brioche Bread

This was my first time making brioche bread. I’ve been wanting it to make for a long time, specifically Ina Garten’s Brioche bread recipe from Barefoot in Paris: Easy French Food You Can Make at Home. I’m not one to be afraid of making any type of bread, I love it and enjoy it. But a brioche bread isn’t just like any bread.

Brioche is in fact a pastry, a french pastry. It is very high in butter and eggs and it has a dark and golden flaky crust. I have had brioche bread before, but as I said this was my first time making it.

Brioche bread is perfect for french toast or bread pudding. I’ve also made panini sandwiches with it. I just loved it.

As with any bread, we start by preparing the yeast with warm water and sugar in the mixer bowl, stir them all together and let the yeast do its magic for about 5 minutes. You’ll notice it will get bubbly.

Add the eggs, and with the mixer on medium, beat for about a minute after which add 2 cups of the flour and 2 teaspoons of salt.

Mix this for 5 minutes on low speed. Add 2 more cups of flour and mix for 5 more minutes. With the mixer still on low speed add the chunks of soft butter and mix until the butter is fully incorporated in the dough. With the mixer still on low, add the remaining 1/4 cup of flour and continue mixing for a couple more minutes. If needed switch from the paddle attachment to the dough hook. Place the dough into a well buttered bowl, cover with plastic wrap and refrigerate overnight.

The next day, let the dough sit out for about an hour before working with it. Butter 2 loaf pans well. Divide the dough in half and roll each half into a rectangle wide enough to fit your loaf pan. Roll it up and place the dough in the loaf pan, seam side down. Repeat with other half.

Let the breads double in size, about 2 to 3 hours.

Brush the loaves with egg wash. Bake in a preheated oven at 375 degrees  for 40-45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.

You will end up with these 2 gorgeous loaves. I could not wait to cut into them and try them. The wait sure was worth it. They were delicious.

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Brioche Bread

5 from 1 vote

Prep: 20 mins

Cook: 45 mins

Total: 1 hr 5 mins

Author: Joanna Cismaru

Serves: 2 loaves

Print Pin Rate

Ingredients

• 1/2 cup warm water1/2 cup warm water
• 1 package dry yeast 8 g1 package dry yeast 8 g
• 3 tbsp sugar3 tbsp sugar
• 6 extra large eggs6 extra large eggs
• 4 1/2 cups all purpose flour4 1/2 cups all purpose flour
• 2 tsp salt2 tsp salt
• 1/2 lb 2 sticks unsalted butter, at room temperature1/2 lb 2 sticks unsalted butter, at room temperature
• 1 egg mixed with 1 tablespoon milk for egg wash1 egg mixed with 1 tablespoon milk for egg wash

Instructions

• Start by preparing the yeast with warm water and sugar in the mixer bowl, stir them all together and let the yeast do its magic for about 5 minutes. You’ll notice it will get bubbly.
• Add the eggs, and with the mixer on medium, beat for about a minute after which add the 2 teaspoons of salt.
• With the mixer on low speed, add 2 cups of the flour and mix for 5 minutes. Add the 2 more cups of flour and mix for 5 more minutes. With the mixer still on low speed add the chunks of soft butter and mix until the butter is fully incorporated in the dough.
• With the mixer still on low, add the remaining 1/2 cup of flour and continue mixing for a couple more minutes. If needed switch from the paddle attachment to the dough hook.
• Place the dough into a well buttered bowl, cover with plastic wrap and refrigerate overnight.
• The next day, let the dough sit out for about an hour before working with it. Butter 2 loaf pans well. Divide the dough in half and roll each half into a rectangle wide enough to fit your loaf pan. Roll it up and place the dough in the loaf pan, seam side down. Repeat with other half. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.
• Preheat the oven to 375 F degrees.
• When the loaves have risen, brush the top of each with the egg wash and bake for 40-45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.

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Enjoy!