1 / 1
Brioche Bread
Crispy on the outside and impossibly tender within, this classic French brioche delivers a rich, buttery crumb that melts in your mouth. Letting the dough rest overnight in the fridge develops a deep, complex flavor while making your morning baking completely effortless. A heavy-duty stand mixer easily handles the sticky, egg-enriched dough. You'll love serving thick, warm slices with fruit jam for breakfast, and any leftovers make the most incredible French toast.
Equipment
- Oven
- Loaf Pan
Ingredients
- cup milk, heated to warm (105° to 115°F)
- 1 package active dry yeast
- 1 teaspoon plus cup sugar
- 4 cups bread flour or all-purpose flour
- 1 teaspoon salt
- 6 large eggs
- 1 cup butter (2 sticks), softened and cut into pieces (do not use margarine)
Instructions
- 1Combine the warm milk, yeast, and 1 teaspoon of sugar in the bowl of a heavy-duty stand mixer. Stir to dissolve, then let it sit for about 5 minutes until foamy. This proves the yeast is active and ready to lift the dough.
- 2Stir in the remaining sugar, 1 cup of flour, and the salt until blended. Turn the mixer to low speed and beat in 1 egg. Continue mixing while alternately adding the remaining 3 cups of flour and the remaining 5 eggs until well incorporated. Gradually beat in the softened butter pieces until the dough is completely smooth.
- 3Transfer the dough to a lightly buttered large bowl. Cover loosely with greased plastic wrap and let it rise in a warm place (80°F to 85°F) for about 2.5 hours, or until doubled in volume.
- 4Lightly grease two 8.5 by 4.5-inch metal loaf pans. Punch down the risen dough to release excess gas, then divide it evenly in half. Place each half into a prepared pan, cover loosely with lightly greased plastic wrap, and chill in the refrigerator overnight.
- 5Preheat the oven to 350°F. Bake the loaves for about 30 minutes, or until they turn golden brown and a toothpick inserted into the center comes out clean. Remove the loaves from the pans and let them cool completely on wire racks before slicing.
Notes
- Storage: Keep the baked brioche in an airtight container at room temperature for up to 3 days, or freeze well-wrapped loaves for up to 2 months.
- Make ahead: The overnight chill is essential for flavor development and makes the dough much easier to handle.
- Equipment: A heavy-duty stand mixer is highly recommended here, as the enriched dough is quite sticky and requires significant kneading.
- Leftovers: Stale brioche makes exceptional French toast or bread pudding.