Brioche Bread
Brioche is one of my favorite types of bread, because who doesn’t love a fluffy buttery bread!? I love a nice slice of brioche with my eggs in the morning or using it to make french toast.
I used a recipe from Aline Cueni. The only thing I changed was the fact that I sifted my flour, because whenever I am making bread or cake, I love to sift my flour no matter what.
Fun fact: I thought I completely screwed up the bread because I accidentally used too much yeast. Good news is I didn’t use so much that I ruined it. To solve my problem, I proofed the bread half as long for every step of the proofing process. This avoided my dough from flattening out. I can’t wait to have a slice with breakfast tomorrow!
Makes 1 Loaf - Takes a total of 7.5 to 8 hours to make
Ingredients
2 tsp active dry yeast ( or 1 package)
1/4 c milk, lukewarm
2 T sugar
3 eggs + 1 egg for eggwash
2.5 c all-purpose flour
1 t salt
1/2 c (1 stick) unsalted butter
Directions
Mix the yeast, milk and sugar together and let sit for about 5 minutes until it begins to foam. Then mix in your eggs.
Sift your flour and salt into a stand mixer bowl with a dough hook attachment. Turn to speed 1 (or stir) and slowly pour in your wet ingredients. Let the mixer go for 5 minutes. You may need to scrape the bowl a few times to get all the flour incorporated. Your dough will be sticky.
Add in your butter in tablespoon size chunks and mix on level 2 for 15 minutes.
Transfer the dough to a greased bowl and cover with a damp tea or dish towel. Let it sit at room temperature for 1 hour. Then place in the fridge for an additional 4 hours. You’ll notice the size of your dough will increase to 2-3 times the size by now.
On a lightly floured surface, split the dough into 5 equal pieces. With each piece, form a log and flatten into a long rectangle. Roll up the rectangle to form a small log. Place all 5 rolled up pieces into a greased 9” loaf pan. Cover and sit at room temperature for an additional 1.5-2 hours.
Preheat oven to 395F. Beat your egg to make and egg wash and brush on top of dough. Bake on rack in the middle of the oven for 30-35 minutes or until golden brown. Let cool for at least 20 minutes before serving.
Notes
Gluten-free: This recipe is not gluten-free. I’m gluten-sensitive, so a slice a day works for me.
Dairy-free: You can use dairy-free milk and butter products and it will still work fine.
Milk: For lukewarm milk, I popped mine in the microwave for 10 seconds straight out of the fridge.
Sifting: Sifting is optional, but I always like to.