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Classic Brioche Bread Recipe
Brioche is a lightly sweet yeast bread enriched with eggs and butter which give the bread a tender crumb. It’s wonderful for French Toast.
👥 14 Servings⏱️ Prep & Cook: 3h 55m⏳ Prep: 30 min🔥 Cook: 25 min👤 Natasha Kravchuk📖 natashaskitchen
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●measuring cup
- ●bowl
- ●mixing bowl
- ●whisk
- ●wooden spoon
- ●pan
- ●baking sheet
- ●oven
📝 Preparation Steps
1
Make the Brioche Dough:
2
In a measuring cup, stir together 3/4 cup warm milk (105-110˚F on a thermometer) with 1 tsp sugar. Stir in 1 Tbsp yeast and let it rest ⏱️ 10 minutes to proof the yeast (a foamy layer will form at the top to indicate yeast is active).
cup warm milk (1%, 2% or whole milk)3/4
3
In a separate mixing bowl or the bowl of your stand mixer, combine 3 eggs, 4 Tbsp melted and cooled butter, 1/2 cup sugar and 1 tsp salt. Whisk together until blended then stir in proofed yeast mixture.
large eggs (room temperature)3egg1unsalted butter (melted and slightly cooled (plus more to grease pan and bowl))4 Tbspsalt1 tsp
4
Using the dough hook attachment on speed 2, or a wooden spoon, add flour 1 cup at a time, allowing it to incorporate with each addition. Add the last 1/2 cup of flour 1 Tablespoon at a time until the dough is no longer sticking to the sides of the mixing bowl and does not stick to clean, dry fingertips. Continue to knead by hand or in a stand mixer for ⏱️ 8 -10 minutes.
5
Transfer dough to a large buttered bowl and turn to coat in butter. Cover with plastic wrap and let proof in a warm place (100-110˚F) for 1 1/2 to ⏱️ 2 hours or until doubled in volume.
6
Braid and Form Bread:
7
Turn dough out onto a clean surface and divide the dough into 4 equal pieces. Roll each piece into 18 to 20” lengths and arrange them side by side vertically. Pinch the 4 pieces together at the top.
8
To braid the Brioche: Cross the far right strip over its neighbor. Tuck the far left strip under its neighbor and over the next strip. Repeat this process until you finish the braid then pinch together the other end to seal and keep it from unraveling.
9
Butter a large baking sheet and place the braided bread on your buttered pan. Cover loosely with a kitchen towel and let rise in a warm place for ⏱️ 30 minutes or at room temperature for ⏱️ 1 hour, until visibly puffed.
10
Egg Wash and Bake:
large eggs (room temperature)3egg1
11
In a separate dish, beat together 1 egg and 1 tsp water. Once the braid has puffed up, brush with egg wash and sprinkle on poppy seeds if using.
large eggs (room temperature)3egg1water1 tsppoppy seeds (optional)1 tsp
12
Bake in the center of a preheated oven at 375˚F for ⏱️ 25-28 minutes tor until top is golden brown. Cool to room temperature before slicing.
Nutrition Facts
calories
231 kcal
fat Content
5 g
serving Size
1 serving
fiber Content
1 g
sugar Content
8 g
sodium Content
192 mg
protein Content
7 g
trans Fat Content
1 g
cholesterol Content
56 mg
carbohydrate Content
39 g
saturated Fat Content
3 g
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