Brioche bread is one of the most known and most legitimate French bread that exists. It’s made with eggs and margarine, which gives this bread an extremely rich flavor.
The surface of this bread is like delicate toast bread or challah bread, yet a lot fluffier. Moreover, it has an extreme flavor and is because of the utilization of a high measure of spread very rich. Some like it, others don’t.
Since French Brioche Bread is so rich, it’s a magnificent bread to use for making Brioche French Toast, Baked French Toast Casseroles, or Grilled Cheese Sandwiches.
French Brioche Bread
Course: BreakfastCuisine: FrenchDifficulty: Easy8
servings1
hour7
hours30
minutes8
hours30
minutesHomemade French Brioche. Brioche is a rich, buttery bread. It is sometimes served for weekend breakfasts, as a snack or with foie gras.
Ingredients
1 tbsp (15 g) fresh yeast, or 2 tsp active dry yeast
1/4 cup (60 ml) milk, lukewarm, use soy or oat milk as a non-diary option
2 tbsp (30 g) sugar
3 eggs
2.5 cups (320 g) all-purpose flour
1 tsp salt
1/2 cup (113 g) unsalted butter, chilled, use plant-based butter as a non-diary option
- Egg Wash
1 egg, beaten
Directions
- Mix the yeast, lukewarm milk, and sugar, and let it sit for 5 minutes until foaming. Mix in the eggs until well combined.
- Place it with the flour and salt in the bowl of a stand mixer, and knead at speed level 1 for 5 minutes (your dough is very sticky). Add the butter in pieces and knead for another 15 minutes at speed level 2 (your dough should be sticky but comes easily from the bowl using a silicone spatula).
- Place the dough in a greased bowl, cover with a damp tea towel, and let it rise at room temperature for one hour. Refrigerate for 4-16 hours ➝ makes your brioche soft & airy.
- Take the dough out of the fridge, place on a lightly floured surface, divide into five pieces and fold each one into a log (punch down the dough gently with the ball of your hand, stretch into a rectangle, and roll up into a log). Place them in a greased (or with parchment paper lined) 10×5-inch loaf pan (25x12cm), cover with a damp tea towel and let it rise for 1.5-2 hours at room temperature.
- Preheat the oven to 395°F/200°C. Brush the dough with the egg wash and bake it for 30-35 minutes until brown.
- Allow the brioche to cool down on a cooling rack before slicing.
Notes
- Recipe source from Aline Cueni
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