Breakfast•Side Dishes

Brioche Bread

April 15, 2020 by karine No Comments

I have never made Brioche aside from in culinary school. This recipe turned out pretty yummy, but still not perfect! I will try again to create a fluffier, lighter version with a more sweet buttery flavor, like the brioche I enjoy in France, or even Whole Foods version! 

This recipe was by far the easiest I found, meaning, less time consuming. I will try others and post, but this is definitely worth a try. 

I hope you enjoy! I added pearl sugar on top! 

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Brioche

This buttery delicious bread is great for breakfast with a nice jam or jelly!

Course Breakfast, Snack
Cuisine French
Servings 8

Ingredients

  • 2 tsp active dry yeast
  • 1/4 cup warm milk around 105 F
  • 2 tbsp super fine sugar if none-use regular
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp salt
  • 1/3 cup butter-cubed
  • egg wash 1 egg beaten with 1 tbsp milk-to brush on

Instructions

  1. Mix the yeast with the warm milk and 1 teaspoon of the sugar-allow to stand for 10 minutes till the mixture is frothy.

  2. Sift the flour into a large bowl, sprinkle the salt and the rest of the sugar (1tbsp+2tsp) and make a well in the center.

  3. Add the eggs and yeast mixture to the center and with a wooden spoon mix all ingredients together. Use your hands to bring the dough together. If you have a kitchen aid, you can make this with a dough hook and skip the well, just add flour, salt, eggs and yeast.

  4. knead the dough for about 5 minutes by placing one piece of butter at a time until it's a uniform dough.

  5. Transfer dough to a greased bowl and cover with plastic wrap. Place in a warm area for about 1.5-2h- you want the dough to double in size!

  6. Deflate the dough by giving a few punches to expel the air. Then lightly knead for a few minutes. Cut dough into 6 balls and place tightly in a buttered loaf pan. Cover with greased plastic wrap and allow the dough to rise again for about 40 minutes

  7. Preheat oven to 400 F- Once the brioche has risson brush the top with egg wash to glaze the dough. Cook till the top is a deep golden brown.

Recipe Notes

To test if the brioche is cooked, turn it out of the pan and tap the bottom, if it sounds hollow, it's done. If it's not then put it back in the pan, upside-down and return for about 5 minutes until the bottom is crisp. 

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