Brioche Bread Recipe

This brioche bread is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! Perfect for sandwiches, French toast and just to eat on its own. Now you can make Brioche Burger Buns or Brioche Cinnamon Rolls too!

Brioche Bread Recipe

This brioche bread is ultra soft, rich, and buttery! Not only delicious to eat, but easy to make too! Learn how to with my step by step recipe.INTERMEDIATE – This is an easy brioche recipe, but requires a stand mixer. The dough is slightly harder to manage than a regular lean dough. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions. Weight‌ ‌measurements‌ ‌are‌ ‌recommended‌ ‌for‌ ‌accurate‌ ‌results.‌ ‌You‌ ‌can‌ ‌access‌ ‌metric‌ ‌weight‌ ‌measurements‌ ‌using‌ ‌the‌ ‌toggle‌ ‌button‌ ‌below‌ ‌the‌ ‌ingredient‌ ‌list.‌

Prep: 60min

Total: 1545min

Yield: 30

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 151 kcal, Carbohydrate 16 g, Protein 3 g, Fat 8 g, Saturated Fat 5 g, Cholesterol 56 mg, Sodium 130 mg, Fiber 1 g, Sugar 3 g

Ingredients:

• ½ cup warm milk
• 2 ½ tsp active dry yeast (about 9 g)
• 2 tsp honey
• 5 large eggs (You can also use 4 large eggs)
• 1 yolk (from a large egg. Use 2 egg yolks if using 4 large eggs. )
• 2 tsp vanilla
• 2.1 oz granulated white sugar (5 tbsp)
• 17.6 oz AP flour (4 cups + 2 tbsp (Spoon and leveled))
• 1 ½ tsp sea salt (fine grind)
• 8.8 oz unsalted butter

Instruction:

1. Cover and let it chill in the fridge for at least 8 hours, or up to 24 hours.
2. Now you’ve got two dough portions to make two brioche bread loaves.
3. After arranging the dough balls in the loaf pan, flatten them slightly. Then cover the pan with plastic wrap and set aside.
4. Cover with plastic wrap and set aside.
5. Follow the same shaping instructions as for my white bread loaf in this recipe to form a regular bread loaf shape.
6. Carefully flip the bread loaf out of the pan, onto a cooling rack. Let it cool completely. Store in an air-tight container.

Brioche Bread

Brioche Bread from Delish.com is as buttery as can be!

Prep: 10min

Total: 4h30min

Yield: 12 serving(s)

Nutrition Facts: calories 372 Calories, Fat 19 g, Saturated Fat 11 g, Trans Fat 1 g, Cholesterol 144 mg, Sodium 263 mg, Carbohydrate 41 g, Fiber 1 g, Sugar 9 g, Protein 9 g

Ingredients:

• 1 c. all-purpose flour (128 g.)
• 1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast (7 g.)
• 1/2 c. milk, lukewarm (120 g.)
• 6 large eggs, room temperature (320 g.)
• 3 c. all-purpose flour (384 g.)
• 1/2 c. granulated sugar (105 g.)
• 2 tsp. kosher salt (12 g.)
• 1 c. (2 sticks) butter, softened, plus more for pans (227 g.)
• 1 large egg
• 1 tbsp. water
• Kosher or sea salt, for sprinkling

Instruction:

1. Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes.
2. Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.
3. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.
4. To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.
5. To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a bench scraper. Cut each half into six equal pieces. Flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter. Flatten again and tightly roll into a log starting with the short end. Repeat with all pieces.
6. Grease 8”-x-5” loaf pans with butter. Place 6 pieces of dough seam-side down in one straight row into each prepared pan. Cover with plastic wrap.
7. Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt.
8. Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 30 minutes.
9. Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.

Brioche Bread

Buttery and soft, this homemade Brioche Bread is an easy and delicious recipe that everyone will love. Made with only a handful of simple ingredients, this sweet bread comes together with only a few simple steps.

Prep: 55min

Total: 210min

Yield: 2

Serving Size: 1 serving

Nutrition Facts: calories 2839 kcal, Carbohydrate 329 g, Protein 66 g, Fat 139 g, Saturated Fat 81 g, Trans Fat 5 g, Cholesterol 965 mg, Sodium 3220 mg, Fiber 11 g, Sugar 42 g, unSaturated Fat 46 g, servingSize 1 serving

Ingredients:

• 6 cups all-purpose flour (divided (720g))
• ¾ cup warm milk (110-120°F (180mL))
• 6 tablespoons granulated sugar (divided (75g))
• 1 0.25-oz. packet active dry yeast ((2¼ teaspoons))
• 7 large eggs (divided)
• 2½ teaspoons salt
• 1¼ cups unsalted butter (softened and cubed (284g))
• 1 tablespoon water

Instruction:

1. To make the sponge, in the bowl of a stand mixer, whisk together 1 cup flour, the milk, 1 tablespoon sugar, and the yeast until combined. Loosely cover, and let stand at room temperature, until foamy, about 45 minutes.
2. Once the sponge is ready, add 6 eggs, the salt, the remaining 5 cups flour, and the remaining 5 tablespoons sugar. With dough hook attachment, beat on low speed until well combined, about 2 minutes, scraping down the bowl as needed. Continue kneading until the dough is shiny and elastic about 10 to 12 minutes.
3. With the mixer on low speed, gradually add in the butter 1 tablespoon at a time, waiting until it is fully incorporated before adding the next tablespoon. Once all of the butter is incorporated, increase the speed to medium-low and continue kneading until the dough is smooth and elastic, about 8 minutes more. (It should be tacky but not stick to a clean finger when quickly tapped.) Scrape the dough down into the bowl. Cover, and let rise in a warm place until doubled in size, about 1 hour.
4. Butter 2 (8×4-inch) loaf pans.
5. Punch down the dough and turn out onto a lightly floured surface. Divide the dough in half. Working with one half at a time, cut the dough into 3 equal pieces, and roll each piece into a 9-inch long rope. Braid the ropes together, pinching ends together to seal. Tuck the ends under and place in a buttered loaf pan. Repeat with the remaining dough half. Loosely cover, and let rise in a warm place until doubled in size, about 1 hour.
6. While loaves are rising, preheat the oven to 375F.
7. In a small bowl, whisk together the water and remaining 1 egg until smooth. Brush the risen loaves with egg wash.
8. Bake for 35 minutes or until deep golden brown, covering with aluminum foil after 25 minutes if the top is browning too quickly. Let the bread cool in the pans for 5 minutes. Remove from pans, and continue cooling on a wire rack. Serve warm or at room temperature. Store cooled bread in an airtight container for up to 1 week, or slice and freeze in a freezer bag for up to 2 months.

Brioche Bread Recipe and BIG NEWS!!!