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Sliced brioche loaf

Brioche Bread Recipe

Buttery, tender, and comforting homemade brioche.

Course Breakfast
Cuisine French
Keyword Brioche Bread
Prep Time 30 minutes
Cook Time 40 minutes
Resting times 12 hours
Servings 2 9-inch loafs
Author One Sarcastic Baker

Ingredients

  • 3 Cups (- 2 tablespoons) Unbleached all-purpose flour (350g / 12.5oz)
  • 3 Cups (- 2 tablespoons) Bread flour (350g / 12.5oz)
  • 2 1/4 Teaspoons Instant yeast (10g / .5oz)
  • 2 teaspoons Salt (12g)
  • 1/2 cup Sugar (100g / 3.5oz)
  • 4 Large Eggs, at room temperature
  • 3/4 Cup Cold water (180ml)
  • 20 Tablespoons (2 1/4 sticks) Unsalted butter, at room temperature, cut into one-inch pieces. (250g / 9oz)

Instructions

  1. In a stand mixer bowl, add the two types of flour, yeast, sugar, and salt. Use the paddle attachment to mix at medium speed.

  2. Add the eggs, followed by the water, and continue mixing until a shaggy mass forms and the flour is fully hydrated.

  3. Replace with the dough hook, and knead for additional three minutes.

  4. Add the butter, one piece at a time, waiting about 15 seconds between each addition.

  5. Increase speed to high, and keep kneading until the sides of the bowls are clean, and the dough easily stretches without tearing.

  6. Divide the dough into two equal parts, and wrap each piece in plastic, and refrigerate for 10-12 hours.

Shape the dough

  1. Unwrap one portion of the dough, and place it over a clean surface with some flour.

  2. Gently deflate the dough and press it into a 9-inch square.

  3. Fold the top part towards the center, then the bottom over it. Gently lift the loaf and place it in an 9-inch pan lined with parchment paper, and grease on the sides.

  4. Brush with an egg wash, cover with plastic wrap, and place in a warm spot until double in size.

  5. Bake for 35-40 minutes at 350F (180C) until the internal temperature is 180-190F (82-87C).

  6. Invert the bread to a wire rack after 10 minutes of cooling in the pan at room temperature.

Recipe Notes

  • Use a kitchen scale for the best result.
  • Make sure the eggs and butter are at room temperature. 
  • Yeast conversions: use 3 3/4 teaspoons of active dry yeast and 4 1/2 teaspoons of fresh yeast. Soak the yeast in both cases with 1/4 cup warm water and 1/2 teaspoon sugar. Reduce the water amount to 1/2 cup.
  • The bread is best eaten when fresh and stored at room temperature for two days in the refrigerator for five days.
  • You can freeze the dough for up to one month. A night before use, place it in the refrigerator, then shape it the next day.
  • If using milk instead of water, bring the milk to a boil, then allow it to cool to room temperature (65F).
  • Do not use salted butter.
  • You can use all all-purpose flour or all-bread flour. If using bread flour only, increase the butter amount to 275g/28oz.

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