Brioche loaf
User Reviews
4.6
-
Prep Time
35 mins
-
Cook Time
45 mins
-
Total Time
1 hr 20 mins
-
Servings
2 loaves
-
Course
Bread
Brioche loaf
Description
This Brioche loaf recipe begins by activating yeast in warm milk with sugar to create a frothy mixture. Eggs are incorporated next to lighten and enrich the dough, followed by adding flour and salt. After initial kneading, cubes of softened butter are slowly mixed in to develop the dough’s characteristic rich texture. The dough is allowed to rise in a buttered bowl, then refrigerated overnight, which aids flavor development and dough handling.
After chilling, the dough is divided and placed into greased loaf tins for a second rise to build volume. Before baking, an egg wash is applied to give the loaf a glossy finish. Baking at 180°C yields a golden brown crust while preserving a soft, tender interior with a slight sweetness and buttery flavor.
This brioche loaf suits breakfast, brunch, or sandwiches, complementing both sweet spreads and savory toppings. Its tender crumb is ideal for toast or French toast preparations. The overnight refrigeration step helps improve texture and flavor complexity in the finished bread.
Ingredients
- 125 ml milk warm
- 3 sugar tablespoons / 70g
- 10 g dried yeast
- 4 egg
- 500 g flour
- 2 teaspoons salt
- 175 g butter cubed (remove the butter from the fridge 30 minutes before you want to start. Butter needs to be slightly soft.)
- 1 egg beaten (for egg wash)
Instructions
- Combine the milk, sugar and yeast in the bowl of a free-standing mixer and allow to stand for 5 minutes until the mixture is creamy and start to froth slightly.
- Add the eggs and beat well until the eggs are well incorporated and the mixture is light and creamy.
- Slowly add the flour and salt with the mixer running until the flour has been incorporated.
- Allow to knead at medium speed for a minute.
- Slowly add the cubes of butter and knead for another 5 minutes.
- The dough will begin to pull away from the sides of the bowl and will cling to the paddle.
- Remove the dough and place in a buttered bowl.
- Cover with clingwrap and allow to rise for 2 hours.
- Place in the fridge and allow to stand overnight.
- The next day, remove the dough from the fridge and allow to come to room temperature.
- Divide the dough in half and place in greased loaf tins.
- Allow to rise for another 2 hours.
- Pre-heat the oven to 180°c. Brush the loaves with the egg wash.
- Bake the loaves for 40-45 minutes until the loaves are golden brown and sound hollow when tapped.
- Remove from the oven and allow to cool.
User Reviews
Overall Rating
4.6
You'll Also Love
