Classic Brioche: A Luxurious French Bread Experience
Indulge in the decadent richness of classic brioche—a French bread celebrated for its tender, buttery crumb and crisp, golden crust. Ideal for breakfast, French toast, or as an elegant accompaniment to any meal, this recipe brings a touch of sophistication and comfort to your table.
Equipment
- Large mixing bowl
- Stand mixer with dough hook (optional)
- Measuring cups and spoons
- Whisk or fork
- Baking pan or loaf pan
- Plastic wrap
- Cooling rack
- Ingredients:
Ingredients
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 3 large eggs at room temperature
- 1/2 cup whole milk warmed to about 100°F (38°C)
- 1/2 cup unsalted butter softened and cut into pieces
- 1 egg beaten (for egg wash)
Instructions
- Activate the Yeast:
- In a small bowl, combine the warm milk and active dry yeast. Let the mixture sit for 5–10 minutes until it becomes frothy.
- Mix Dry Ingredients:
- In a large mixing bowl, whisk together the flour, sugar, and salt.
- Combine Wet Ingredients:
- Make a well in the center of the dry ingredients. Add the eggs and the yeast mixture, stirring until a shaggy dough forms.
- Knead the Dough:
- Transfer the dough to a lightly floured surface and knead for about 10 minutes (or use a stand mixer with a dough hook on low speed) until the dough becomes smooth and elastic.
- Incorporate the Butter:
- Gradually add the softened butter, kneading continuously until fully absorbed and the dough turns glossy and pliable.
- First Rise:
- Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm spot for 1–2 hours, or until doubled in size.
- Shape the Dough:
- Gently deflate the risen dough, shape it into a loaf, and place it in a greased baking pan or loaf pan.
- Prepare for Baking:
- Preheat your oven to 375°F (190°C). Brush the top of the shaped dough with the beaten egg to achieve a shiny, golden crust.
- Bake:
- Bake in the preheated oven for 20–25 minutes until the brioche is deep golden and sounds hollow when tapped on the bottom.
- Cool and Serve:
- Remove from the oven and let cool on a wire rack. Slice and enjoy fresh, or toast for an extra special treat.
Notes
Ensure all ingredients are at room temperature to help the dough develop properly.
If the dough feels too sticky during kneading, add a light dusting of flour—but be cautious not to add too much to maintain a tender crumb.
For an even richer flavor, you can substitute a portion of the all-purpose flour with bread flour.
Nutrition (per slice, based on 8 slices per loaf):
Approximately 200–250 calories, depending on the precise ingredients used.
If the dough feels too sticky during kneading, add a light dusting of flour—but be cautious not to add too much to maintain a tender crumb.
For an even richer flavor, you can substitute a portion of the all-purpose flour with bread flour.
Nutrition (per slice, based on 8 slices per loaf):
Approximately 200–250 calories, depending on the precise ingredients used.