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Homemade Buttery Brioche Bread Loaf

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Homemade Buttery Brioche Bread Loaf is a rich French-inspired bread with a beautifully golden crust and exceptionally soft, fluffy crumb. Enjoy it fresh with butter and jam, toasted for breakfast, or transformed into decadent French toast.

Ingredients

  • 3 1/2 cups all-purpose flour
  • 1/4 cup granulated sugar
  • 2 1/4 teaspoons instant yeast
  • 1 teaspoon fine salt
  • 4 large eggs, at room temperature
  • 1/4 cup whole milk, lukewarm
  • 1 teaspoon vanilla extract, optional
  • 3/4 cup unsalted butter, softened and cut into small cubes
  • 1 large egg, for egg wash
  • 1 tablespoon whole milk, for egg wash

Instructions

  1. Add the flour, sugar, yeast, and salt to the bowl of a stand mixer fitted with a dough hook. Mix briefly until evenly combined.
  2. Add the eggs, lukewarm milk, and optional vanilla extract. Mix on low speed until a shaggy, sticky dough forms, then knead for about 5 minutes.
  3. With the mixer running on medium-low speed, gradually add the softened butter a few cubes at a time. Allow each addition to become mostly incorporated before adding more.
  4. Once all the butter is incorporated, knead for another 8–12 minutes, until the dough becomes smooth, glossy, and elastic. Check the gluten development by stretching a small piece of dough until it forms a thin, nearly translucent membrane without immediately tearing.
  5. Transfer the dough to a lightly greased bowl and cover. Let rise in a warm, draft-free place for 1 1/2–2 hours, or until noticeably puffy and roughly doubled in size.
  6. Lightly grease a 9-by-5-inch loaf pan. Gently deflate the risen dough and divide it into 4 equal portions. Shape each portion into a smooth ball and arrange the balls side by side in the prepared pan.
  7. Loosely cover the pan and proof for 1–1 1/2 hours, until the brioche is light and puffy and has risen close to or slightly above the rim of the pan.
  8. Toward the end of the proofing time, preheat the oven to 375°F (190°C).
  9. Whisk 1 egg with 1 tablespoon whole milk until combined. Gently brush the egg wash over the risen brioche without deflating the dough.
  10. Bake for 30–35 minutes, or until the top is deeply golden brown and the center reaches approximately 190°F (88°C). If the loaf browns too quickly, loosely cover it with aluminum foil for the remaining baking time.
  11. Cool the brioche in the pan for about 10 minutes, then carefully remove it and transfer it to a wire rack. Allow the loaf to cool before slicing.

Notes

  • Brioche dough is naturally soft and sticky. Avoid adding extra flour too quickly; continued kneading helps develop a smooth and elastic dough.
  • For an overnight version, refrigerate the covered dough after the first rise. Shape, proof, and bake it the following day.
  • Rising times can vary with room temperature, so use the size and appearance of the dough as the primary guide.
  • For chocolate brioche, fold mini chocolate chips or finely chopped chocolate into the dough after the first rise.
  • For a cinnamon variation, fill rolled dough with softened butter, cinnamon, and brown sugar before shaping it for the loaf pan.
  • Orange or lemon zest can be added to the dough for a fresh citrus flavor.
  • For a crunchy sweet topping, sprinkle pearl sugar over the egg-washed loaf before baking.
  • Store completely cooled brioche in an airtight container or sealed bag at room temperature for up to 3 days.
  • Freeze the cooled loaf in individual slices in a freezer-safe container or bag for up to 2 months.
  • Reheat slices in a toaster or a 300°F (150°C) oven for a few minutes. Slightly stale brioche is excellent for French toast or bread pudding.

Nutrition

Find it online: https://thefamilycooking.com/homemade-buttery-brioche-bread-loaf/