This brioche bread is buttery, rich, and soft, airy, sweet, will melt in your mouth. My recipe is a labor of love and time consuming, but trust me your time will be rewarded. My fluffy brioche bread is so easy to make and is perfect on its own or with some butter or jam of your choice. It is buttery, soft, and rich, you will be obsessed with my brioche bread recipe. Made from your pantry staples, this kind of sweet bread is so airy it will melt in your mouth.
My brioche bread has the characteristics of a pastry, the dough is enriched with butter and eggs, leading to a very rich and tender crumb. If you have never had a brioche bread before, well you are in for a treat of your life.
It does not take some time to make, but it mostly the waiting around patiently the dough rises, and rises again, overnight in the refrigerator. But it is all very worth the wait, because your time will be rewarded. This bread is surprisingly easy to make for home bakers. The most difficult part is being patient as waiting the bread dough to proof. My brioche bread taste incredibly delicious. Whit only few simple steps, you will have bakery-quality brioche bread at home.
What is brioche bread?
Other than the fact that there’s a considerable amount of butter called for – unsurprising given the beautiful buttery flavor of this bread – there’s no unusual ingredients at all in brioche. The unique part is in the making!
- All-purpose flour- An interesting fact is that Brioche is fluffier, rises better, and has a softer crumb when made with all-purpose flour rather than bread flour. Brioche is still absolutely worth making. It’s just even better with good old plain flour!
- Sugar- Brioche is technically a class of rich, sweet breads and pastries that includes Danishes and croissants. The sweetness you encounter in Brioche can vary. For me, I like it on the less sweet side, in the line between sweet and savory.
- Active dry yeast- Is called for in this recipe. The recipe also works with rapid rise yeast, but the brioche does not rise quite as much, and the crumb is not quite as tender.
- Eggs, at room temperature- This recipe specifically calls for a lot of eggs. Any kind of eggs will do. Please do not skimp on the eggs, because they give the bread its richness.
- Butter- Make sure you use unsalted butter a lot of it, and at room temperature which means it is soft enough. This way it will incorporate into the dough. The amount of butter is significantly more than most breads, and is what gives Brioche its signature intense, buttery flavor. However the butter must not be so soft that it is melting, otherwise the dough will end up greasy. It should be firm enough so you can pick it up with your fingers but soft enough that you can only just do so, and can squish it fairly easily.
What make Brioche different form other breads?
Most breads have yeast, flour, and water as base. On the other hand, brioche has a generous amount of milk, eggs, and butter which enriches the dough leading to a loaf that is much more moist, soft, and rich in comparison with other regular breads. This brioche bread recipe also tastes sweeter than brioche.
The brioche bread
DifficultyMedium
Servings2 loves
Prep time55 minutes
Cook time35 minutes
Total time1 hour30 minutes
This easy brioche bread is so airy and flaky that it literally melts in your mouth. It’s perfect for everything from jelly sandwiches to classic French toast. 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.
Ingredients
- 2 1/3 cups cake flour or pastry flour, super fine
- 2 cups all-purpose flour
- 1/3 cup warm water , about 110 degrees
- 2 1/4 teaspoons active dry yeast
- 1/2 cup granulated sugar
- 2 teaspoons salt
- 6 large eggs
- 1/2 pound unsalted butter, cut into 1 inch cubes at room temperature
Instructions
- 1
- Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
- 2
- In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
- 3
- Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
- 4
- Slowly add the yeast and continue beating at low speed for 5 minutes.
- 5
- Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
- 6
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- Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
- 7
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
- 8
- Turn the dough out on a well floured surface and gently knead out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
- 9
- Turn the dough out onto a floured surface and divide the dough in half.
- 10
- Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 4 1/2 X 3 inch loaf pans.
- 11
- Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.
- 12
- Preheat the oven to 350 degrees.
- 13
- Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
- 14
- Turn the bread out of the pans and cool completely on a cooling rack.
- 15
If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.
Notes
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