Brioche Loaf Bread Recipe
Make delicious brioche bread at home. Enjoy its buttery, soft texture and melt-in-your-mouth flavor. It's perfect for sandwiches and so much more!
Servings 10
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Ingredients
- 4 cups bread flour plus a little extra for kneading
- 2¼ tsp active dry yeast 1 packet
- 1½ tsp salt
- ⅓ cup white granulated sugar
- ¾ cup whole milk warmed
- 4 large egg yolks
- 4 tbsp unsalted butter softened
Egg Wash
- 1 large egg beaten
Instructions
- In a small mixing bowl, combine the warm milk with the yeast. Let stand for 5 minutes until it dissolves and gets foamy.
- In the bowl to your stand mixer, mix together the flour, salt and sugar on low speed for about 30 seconds.
- Slowly pour the yeast mixture in and mix on low for 1-2 minutes.
- Add the egg yolks in, one at a time, mixing until just combined.
- Add the softened butter, approximately 1/2 a tablespoon at a time. Continue mixing on low until the dough starts to come together, pulls away from the side of the bowl and has a shiny hue to it.
- Put the dough on a lightly floured surface and knead the 8-10 times. Knead into a soft ball and place in a large mixing bowl that has been sprayed with cooking spray. Cover and place in a warm, draft-free area and allow it to rise for 1 hour, it will double in size.
- Once the dough has risen, remove from the bowl and divide into 8 equal pieces. Roll each piece into a small ball.
- Spray a 9x5 inch bread pan with cooking spray. Place the dough balls into the prepared pan. Cover and let rise again for 1 hour.
- Preheat your oven to 350 °F. Brush the top of the loaf with the beaten egg. Bake for 30-35 minutes or until the top is a shiny golden brown. Cool bread for at least 15 minutes before slicing and serving.
Notes
This Brioche bread is soft, fluffy and oh so buttery with melt in your mouth flavour! It is so easy to make and perfect for french toast, sandwiches and hamburger buns. Serve with jam, honey or just a pat of butter.
• Store this bread in a plastic bag on the counter for up to 4 days.
• You can freeze this bread for up to 3 months. Simply place in a ziploc or wrap with plastic wrap. Thaw on the counter when you are ready to eat.
• If you only have instant yeast, use the same amount but the rise time could be up to less than half the amount of time.
• The milk should be between 105-115 degrees Fahrenheit. Less than that will not activate the yeast, hotter than that will kill the yeast.
• Rise time will depend on temperature. If you do not have a proofing drawer, simply turn your oven on to 175 degrees Fahrenheit. When it reaches temperature, turn it off then place the dough in the warm oven.
• Store this bread in a plastic bag on the counter for up to 4 days.
• You can freeze this bread for up to 3 months. Simply place in a ziploc or wrap with plastic wrap. Thaw on the counter when you are ready to eat.
• If you only have instant yeast, use the same amount but the rise time could be up to less than half the amount of time.
• The milk should be between 105-115 degrees Fahrenheit. Less than that will not activate the yeast, hotter than that will kill the yeast.
• Rise time will depend on temperature. If you do not have a proofing drawer, simply turn your oven on to 175 degrees Fahrenheit. When it reaches temperature, turn it off then place the dough in the warm oven.
Nutrition
Calories: 289kcal | Carbohydrates: 44g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 368mg | Potassium: 100mg | Fiber: 1g | Sugar: 8g | Vitamin A: 298IU | Vitamin C: 0.002mg | Calcium: 44mg | Iron: 1mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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