I am seriously giddy right now because I made a brioche bread … from scratch … and guess what?
It turned out AMAZE BALLS!!
I mean seriously … I couldn’t be more proud of how this bread turned out!
If I can do this … anyone can!
Brioche Bread Recipe Phase 1
In the first phase of this recipe, the yeast is activated, which starts the rising process of the bread dough. It is crucial that you use a candy thermometer to make sure the milk is at 100-110 degrees before you add the ingredients together. Not having the liquid at the correct temperature is what has caused my previous attempts of bread making to be a total disaster.
Brioche Bread Recipe Phase 2
After about 30-40 minutes, add the remaining ingredients, minus the butter, and beat for a good 15 minutes. The dough should start to come together and wrap itself around the hook. Don’t be afraid to add a couple tablespoons of flour if you think it’s too sticky.
Next comes the addition of the butter. It needs to be soft and pliable in order to incorporate evenly into the dough. To get the butter to the right texture before mixing it into the dough, put it in a Ziploc bag and massage it with your fingers until it is soft but not melted or greasy. Add it to the mixture a few tablespoons at a time.
Transfer the dough to a large buttered bowl, cover with plastic wrap and let it rise for two to two and a half hours at room temperature and then place in the fridge overnight for the second rise.
After the second rise, divide the dough into thirds … and then the thirds into six balls of dough by rolling them on a lightly floured surface. (This recipe makes 3 loaves of Brioche Bread.)
Into the bread pan
Butter a bread pan and place six balls of dough into it, side by side, cover with plastic wrap and let rise another two hours. After it has risen in the bread pan it will look like the picture below.
Time to Bake!
Brush the top of each dough ball with a lightly beaten egg making sure not to let it drip down the sides. Only brush the very top!
Take a pair of sharp kitchen scissors and make slits in the shape of a cross on top of each dough ball.
Bake at 375 degrees for about 30 minutes until the top of the bread is a dark golden brown.
All that’s left to do is let it cool, slather on a little more butter and enjoy!
As you can see there are many steps to making brioche bread. Plan to make the dough at least a day in advance to avoid frustation. You’ll be surprised how easy it is to make!Print
- Cook Time: 30 mins
- Total Time: 30 mins
- Yield: 3 loaves
- 1/3 cup whole milk at 100-110 degrees (the temperature is very important!)
- 2 1/4 teaspoons active dry yeast
- 1 egg
- 2 cups all purpose flour (divided in two)
- 1/3 cup granulated sugar
- 1 teaspoon salt
- 4 eggs, lightly beaten, room temperature
- 2 cups all purpose flour (you may need more depending on your climate)
- 1.5 sticks (6 oz.) unsalted butter, room temperature
- Put the milk, yeast, 1 egg and 1 cup of the flour into the bowl of a stand mixer. Mix the ingredients together with a spatula until the ingredients are just blended.
- Sprinkle the remaining cup of flour over the top and set the bowl aside uncovered to rest for 30 minutes.
- Once the resting period is up the top of the flour should have cracks indicating that it’s time for the next step.
- Add the sugar, salt, eggs and 1 cup of flour to the bowl and attach the dough hook.
- Mix on low speed for 2 minutes. The ingredients should start to come together.
- Sprinkle in the remaining cup of flour.
- Once the flour is incorporated, turn the speed up to medium and beat for 15 minutes, stopping to scrape the sides a few times. The dough should come together and wrap itself around the hook. If the dough looks too sticky, add a couple of tablespoons of flour until it starts to come together.
- Turn the mixer onto medium-low speed and add the butter into the bowl a couple of tablespoons at a time, making sure the butter is fully incorporated before each addition.
- After you’ve added the butter, turn the mixer up to a medium-high speed for a minute and then reduce it to a medium speed for 5 minutes.
- If it looks like the dough is too sticky add a tablespoon of flour.
- Transfer the dough into a large bowl that has been buttered and cover tightly in plastic wrap.
- Let it rise at room temperature for 2 hours until doubled in size.
- Remove the plastic wrap and gently run your fingers under the dough to deflate the dough. Make sure you do this around the entire dough ball.
- Cover the dough tightly with plastic wrap and chill in the fridge overnight, or at-least 6 hours. The dough will double in size.
- To bake the loaf, divide the dough into thirds.
- Divide one of the thirds into 6 pieces and roll them into smooth balls on a lightly floured surface.
- Place the balls into a buttered bread pan and cover with plastic wrap.
- Allow the dough to rise for 2 hours.
- Repeat with remaining dough or wrap tightly with plastic wrap and store in the freezer for up to a month.
- Preheat oven to 375 degrees and brush the top of the dough with a lightly beaten egg. Be careful to only get the egg wash on the top of the dough and not running down the sides of the dough.
- Use very sharp kitchen scissors to cut crosses in the top of each ball of dough.
- Bake the loaf for 30 minutes.
- Remove from oven and allow to cool before removing from bread pan.
You can freeze this dough for about a month if you wrap it tightly in plastic wrap.
Disclaimer: This recipe was adapted from the recipe for brioche on food.com.