Brioche Bread Recipe
This is the richest bread you’ll make. The process relies on two key techniques: working cold butter into the dough to create a light, flaky crumb, and a long, cold rise to develop deep flavor.
Ingredients
- 2 1/4 teaspoons instant yeast (one 1/4-ounce packet)
- 1/2 cup whole milk, warm (~100-110F)
- 1/4 cup granulated sugar
- 3 3/4 cups all-purpose flour
- 2 teaspoons Diamond Crystal kosher salt
- 2 large eggs, lightly beaten
- 8 tablespoons (1 stick) unsalted butter, very cold and cubed
- For the Egg Wash: 1 large egg beaten with 1 tablespoon whole milk
Activate the Yeast
In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, sugar, and instant yeast. Let it sit for ~5 minutes until you see a layer of foam on the surface. This tells you the yeast is active.
Develop the Dough
Add the flour, salt, and the 2 beaten eggs to the yeast mixture.
If using a stand mixer, use the dough hook to mix on low speed until a shaggy dough forms. Increase the speed to medium and knead for ~8-10 minutes. The dough should be smooth and elastic.
Add the cold, cubed butter a few pieces at a time, waiting until each addition is mostly incorporated before adding the next. Continue to knead for another 5-7 minutes until the dough is smooth and pulls away from the sides of the bowl.
To check for proper gluten development, perform the windowpane test: stretch a small piece of dough between your fingers. If you can stretch it thin enough to see light through it without it tearing, it’s ready.
The First and Second Rise
Place the dough in a lightly greased bowl, cover it, and let it rise in a warm spot for ~1-2 hours, or until doubled in size.
Gently deflate the dough, cover it tightly with plastic wrap, and place it in the refrigerator for at least 8 hours, or overnight. This slow, cold fermentation is crucial for developing the brioche’s signature rich flavor and fine texture.
Shape and Final Proof
The next day, remove the cold dough from the refrigerator. Turn it out onto a lightly floured surface and shape it into a loaf. Place it in a greased 9×5 inch loaf pan.
Cover the loaf and let it rise at room temperature for another 1-2 hours, or until it has risen about 1 inch above the rim of the pan.
Bake the Loaf
Preheat your oven to 375F.
Gently brush the top of the loaf with the egg wash.
Bake for 30-35 minutes, or until the crust is a deep golden brown and an instant-read thermometer inserted into the center registers 190F. If the top browns too quickly, tent it loosely with foil for the remainder of the baking time.
Let the brioche cool in the pan for a few minutes before turning it out onto a wire rack to cool completely before slicing.
Brioche Bread
Ingredients
- 2 1/4 teaspoons instant yeast one 1/4-ounce packet
- 1/2 cup whole milk ~100-110F, warm
- 1/4 cup granulated sugar
- 3 3/4 cups all-purpose flour
- 2 teaspoons Diamond Crystal kosher salt
- 2 large eggs lightly beaten
- 8 tablespoons unsalted butter 1 stick, very cold and cubed
- For the Egg Wash: 1 large egg beaten with 1 tablespoon whole milk
Method
- Mix warm milk, sugar and yeast in stand mixer bowl. Let foam 5 minutes.
- Add flour, salt and 2 beaten eggs. Mix with dough hook on low until shaggy.
- Knead on medium 8-10 minutes until smooth and elastic.
- Gradually add cold butter cubes, incorporating each addition before adding more.
- Knead 5-7 minutes until dough is smooth and pulls from bowl sides.
- Place in greased bowl, cover and rise 1-2 hours until doubled.
- Deflate dough, wrap and refrigerate 8+ hours or overnight.
- Shape cold dough into loaf and place in greased 9×5 inch pan.
- Let rise 1-2 hours until 1 inch above pan rim.
- Heat oven to 375F.
- Brush with egg wash (1 egg beaten with 1 tbsp milk).
- Bake 30-35 minutes until deep golden and internal temp reaches 190F.
- Cool briefly in pan, then completely on wire rack before slicing.
