Brioche Bread
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 ~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 9x5 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.
Notes
Tent with foil if top browns too quickly.
Test dough readiness with windowpane test - should stretch thin without tearing.