Classic Brioche Bread Recipe
User Reviews
5
Classic Brioche Bread Recipe
Description
The Classic Brioche Bread Recipe combines warm milk with active dry yeast, eggs, butter, sugar, salt, and flour to create a rich dough that rises until fluffy. The dough is kneaded until smooth and elastic, then allowed to proof in a warm environment for up to two hours. An egg wash plus poppy seeds provides a glossy, golden crust that adds subtle texture and flavor. This process yields a soft, buttery bread with a tender crumb, slightly sweet from the sugar balance, perfect for versatile use in meals.
The method emphasizes proofing the yeast to ensure proper rise and incorporating the flour gradually during kneading to develop gluten. Baking the brioche after shaping brings out its buttery aroma and golden appearance. The bread's delicate texture and richness make it suitable for sandwiches, toasts, or accompanying breakfast dishes.
Brioche dough requires some time and attention to reach the right consistency and proofing stage for the best results. Though the note is absent, careful temperature control and adequate kneading are essential to achieve its characteristic crumb and rise.
Ingredients
For the Brioche Bread:
- 3/4 cup milk 1%, 2% or whole milk, warm
- 1 Tbsp active dry yeast (platinum works best)
- 3 egg room temperature, large
- 1/2 cup granulated sugar divided
- 4 Tbsp butter melted and slightly cooled (plus more to grease pan and bowl, unsalted
- 1 tsp salt
- 4 1/2 cups all-purpose flour measured correctly
For the Egg Wash:
- 1 egg
- 1 tsp water
- 1 tsp poppy seeds optional
Instructions
Make the Brioche Dough:
- In a measuring cup, stir together 3/4 cup warm milk (105-110˚F on a thermometer) with 1 tsp sugar. Stir in 1 Tbsp yeast and let it rest 10 minutes to proof the yeast (a foamy layer will form at the top to indicate yeast is active).
- In a separate mixing bowl or the bowl of your stand mixer, combine 3 eggs, 4 Tbsp melted and cooled butter, 1/2 cup sugar and 1 tsp salt. Whisk together until blended then stir in proofed yeast mixture.
- Using the dough hook attachment on speed 2, or a wooden spoon, add flour 1 cup at a time, allowing it to incorporate with each addition. Add the last 1/2 cup of flour 1 Tablespoon at a time until the dough is no longer sticking to the sides of the mixing bowl and does not stick to clean, dry fingertips. Continue to knead by hand or in a stand mixer for 8 -10 minutes.
- Transfer dough to a large buttered bowl and turn to coat in butter. Cover with plastic wrap and let proof in a warm place (100-110˚F) for 1 1/2 to 2 hours or until doubled in volume.
Braid and Form Bread:
- Turn dough out onto a clean surface and divide the dough into 4 equal pieces. Roll each piece into 18 to 20” lengths and arrange them side by side vertically. Pinch the 4 pieces together at the top.
- To braid the Brioche: Cross the far right strip over its neighbor. Tuck the far left strip under its neighbor and over the next strip. Repeat this process until you finish the braid then pinch together the other end to seal and keep it from unraveling.
- Butter a large baking sheet and place the braided bread on your buttered pan. Cover loosely with a kitchen towel and let rise in a warm place for 30 minutes or at room temperature for 1 hour, until visibly puffed.
Egg Wash and Bake:
- In a separate dish, beat together 1 egg and 1 tsp water. Once the braid has puffed up, brush with egg wash and sprinkle on poppy seeds if using.
- Bake in the center of a preheated oven at 375˚F for 25-28 minutes tor until top is golden brown. Cool to room temperature before slicing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 14people (makes 1 large loaf)
Amount Per Serving
Calories 231 kcal
% Daily Value*
| Calories | 231kcal | 12% |
| Carbs | 39g | |
| Protein | 7g | 14% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 192mg | 8% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 8g | 16% |
| Vitamin A | 181IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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