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Foolproof Brioche Bread

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This really is foolproof brioche bread! Serve it tonight with dinner, make French toast for breakfast and it makes delicious sandwiches. Double your batch so you can enjoy it longer!

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Rate this recipe 4.6/5 (25 Votes)

Ingredients

  • 1 2/3 cup flour
  • 5 1/2 tablespoons butter, divided (room temperature)
  • 2 eggs, room temperature
  • 1 tablespoon dry baker's yeast
  • 2 tablespoons sugar
  • 1/3 cup milk, warm
  • Pinch salt
  • Egg wash, for brushing (whisk 1 egg with a splash of water)

Details

Servings 1
Adapted from recipe4living.com

Preparation

Step 1

In the bowl of an electric mixer fitted with the dough hook attachment, add the flour and yeast, and create a well in the middle for the wet ingredients.

Slowly add the milk while mixing at a low speed.

As the mix comes together, add the sugar and salt. Add the butter in small pieces. When the butter is absorbed, add another piece. It will take a few minutes to incorporate all the butter.

Add the eggs one by one, mixing for approximately three minutes at a medium speed between eggs.

When the dough begins to pull away from the bowl more easily, turn off the mixer. Cover the bowl and let the dough rest in a warm dry place for two hours. It should double its size.

Re-attach the bowl to the mixer and mix it for about ten minutes at a medium speed. Divide into four equal pieces and place them all into a 10" greased rectangular mold. Allow to rest for another hour.

Preheat the oven to 400°F.

Before baking, brush the brioche with the egg wash and use a pair of scissors to make small cuts at the tops of the dough.

Bake for 10 minutes, then reduce heat to 350° and bake for an additional 20 to 30 minutes.

Remove from the loaf pan and let cool on a wire rack.

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