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Brioche Bread

Indulge in the fluffy and rich delight of homemade brioche bread, perfect for any occasion, whether as a snack, breakfast, or transformed into French toast.
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Prep Time 1 hour 30 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 12 slices
Course: Breakfast, Dessert, Snack
Cuisine: French
Calories: 210
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 3.5 cups all-purpose flour Opt for high-quality flour for the best results.
  • 2.25 tsp active dry yeast Make sure the yeast is fresh.
  • 0.25 cup warm milk Use milk that is warm but not hot.
  • 3 tbsp sugar Divided into two parts for dough and yeast mixture.
  • 1 tsp salt Enhances flavor.
  • 3 large eggs Use fresh eggs for better taste.
  • 0.5 cup unsalted butter, softened High-quality butter is suggested.
  • 1 egg for egg wash Beaten for a shiny finish.

Method
 

Preparation
  1. In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let it sit for 5–10 minutes until it becomes foamy.
  2. In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the eggs and the yeast mixture, stirring until well combined.
  3. Gradually add the softened butter, one tablespoon at a time, mixing well after each addition until fully incorporated.
  4. Knead the dough for 10–12 minutes, either by hand or using a mixer, until the dough is soft and elastic but not sticky.
  5. Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place until it doubles in size, approximately 1.5 to 2 hours.
  6. After the dough has risen, punch it down and refrigerate it for 1 hour.
Shaping and Second Rise
  1. Once chilled, divide the dough into three equal pieces. Roll each piece into long ropes and braid them together.
  2. Place the braided dough in a greased loaf pan, cover it, and let it rise again for 45–60 minutes.
  3. Preheat your oven to 350°F (175°C). Brush the top with beaten egg before baking.
Baking
  1. Bake for 25–30 minutes until golden brown and the bread sounds hollow when tapped.
  2. Let the brioche cool in the pan for 10 minutes. Transfer it to a wire rack to cool completely before slicing.

Notes

Store any leftover brioche in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped tightly for up to 3 months. Reheat by thawing at room temperature and warming in the oven.