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Brioche Bread

Updated: Sep 30, 2023

I love using brioche bread for making French toast and I feel like homemade and fresh brioche bread is just HEAVENLY! The difference between store bought and fresh is just mind blowing. I want to share my step- by- step guide to making my favourite brioche recipe.



Brioche bread


Preparation Time 1 hour

Proof Time 1 day

Cook Time 45 mins

Yield 1 loaf


Ingredients


1/4 cup warm milk

1 1/4 teaspoon yeast

1 teaspoon honey

2 eggs

1 teaspoon vanilla

2 1/2 tablespoons sugar

2 cups plus 1 tablespoon flour

3/4 teaspoon salt

1/2 cup plus 1 tablespoon butter



brioche bread



brioche bread




Instructions

  1. Measure out the ingredients and set them aside.

  2. Place milk, yeast and honey in a bowl. Mix well and set them aside for 10 minutes and allow it to bloom.

  3. Place the yeast and eggs in a mixing bowl. Mix well.

  4. Add the vanilla, sugar, flour and salt. Mix on a slow speed until loose and shaggy dough forms.

  5. Increase the speed of the mixer to medium and knead the dough for 5 minutes. The dough will come together and pull away from the sides of the bowl.

  6. Slowly add the butter in 4 additions. Make sure one part of the butter is mixed in properly before adding another.

  7. Knead the dough on a high speed for 9-12 minutes. The dough is kneaded enough when it comes off clearly from the bottom of the bowl when picked up. It will be soft and sticky, but not sticky.

  8. Turn out the dough onto a floured surface. Flour your hands then knead the dough for a few times then form into a ball. Place it in a bowl, cover and keep it in a warm place for 1 hour.

  9. Turn out the dough onto a floured surface again and press down the dough to deflate it. Roll it into a ball again and transfer it to a mixing bowl again. Cover and chill in the fridge for 8-24 hours.

  10. Dust a 8.5 x 4 inch loaf pan with flour. Shape the dough and place it in the loaf pan.

  11. Proof the dough in covered loaf pan for 2 hours at room temperature.

  12. Preheat the oven to 180c. Brush the top of the brioche with egg wash. Bake the brioche for 35-40 minutes. The internal temperature will be 80c.

  13. Remove it from the oven and allow it to cool to room temperature, before slicing and serving.


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1 Comment


Guest
Sep 30, 2023

Loved you recip.

Like
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