Description
This Buttery Brioche Bread is rich, tender, and slightly sweet, with a soft golden crust and a pillowy interior. It’s perfect for French toast, sandwiches, or simply enjoyed warm with butter and jam.
Ingredients
Scale
- 3 1/4 cups (390g) bread flour
- 1/4 cup (50g) granulated sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- 1/4 cup (60ml) warm water (about 110°F)
- 4 large eggs, room temperature
- 1/2 cup (120ml) whole milk, room temperature
- 10 tbsp (140g) unsalted butter, softened
- 1 egg (for egg wash)
Instructions
- In a small bowl, mix warm water, a pinch of sugar, and yeast. Let sit until foamy (5–10 mins).
- In a stand mixer bowl, combine flour, sugar, and salt. Mix briefly.
- Beat eggs and milk together. Add to dry ingredients along with the yeast mixture.
- Mix on low until dough comes together.
- Add butter, one tablespoon at a time, mixing thoroughly before each addition.
- Knead on medium speed for 10–15 minutes, until smooth and elastic.
- Transfer dough to a greased bowl, cover, and let rise for 1.5 to 2 hours.
- Punch down the dough and refrigerate overnight or at least 6 hours.
- Divide chilled dough into three parts, shape into ropes, and braid.
- Place in a buttered loaf pan and let rise for 1.5 hours.
- Preheat oven to 350°F (175°C). Brush with egg wash.
- Bake for 30–35 minutes, or until golden brown and internal temp reaches 190°F (88°C).
- Cool in pan for 10 minutes, then transfer to wire rack to cool completely.
- Prep Time: 30 minutes
- Cook Time: 30 minutes