Description
Rich, buttery brioche bread with a soft, tender crumb and golden crust. Perfect for French toast, sandwiches, or simply toasted with butter.
Ingredients
Dry Ingredients
- 3 1/4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1/2 teaspoon salt
Wet Ingredients
- 1/4 cup warm milk
- 4 large eggs
- 1/2 cup unsalted butter, softened and cubed
Instructions
- Activate Yeast: In a bowl, dissolve yeast in warm milk. Let sit 5 minutes until foamy.
- Mix Dry Ingredients: In a stand mixer bowl, combine flour, sugar, and salt.
- Add Wet Ingredients: Add yeast mixture and eggs to the dry ingredients. Mix until dough forms.
- Incorporate Butter: Gradually add softened butter, mixing until fully incorporated into the dough.
- Knead Dough: Knead the dough for 8–10 minutes until it is smooth and elastic.
- First Rise: Place dough in a greased bowl, cover, and let rise for 1–2 hours until it doubles in size.
- Shape and Second Rise: Shape dough into a loaf and place it in a greased loaf pan. Let rise again for 45–60 minutes.
- Bake: Bake the loaf at 350°F (175°C) for 30–35 minutes until golden brown.
- Cool: Remove from oven and cool completely before slicing.
Notes
- Refrigerate dough overnight for enhanced flavor.
- Brush with egg wash before baking for a glossy crust.
- Store tightly wrapped at room temperature for up to 3 days.
- Prep Time: 20 minutes (plus rising time)
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
