Brioche Bread | A Foolproof Recipe
Soft, rich, and buttery brioche with a tender crumb and a slight delicate sweetness. Perfect for slicing, toasting, or turning into the best French toast of your life.
Servings 2 9-inch loafs
Ingredients
- 3 Cups (- 2 tablespoons) (350g) Unbleached all-purpose flour
- 3 Cups (- 2 tablespoons) (350g) Bread flour
- 2 1/4 Teaspoons (10g) Instant yeast
- 2 teaspoons (12g) Salt
- 1/2 cup (100g) Sugar
- 4 Large Eggs, at room temperature
- 3/4 Cup (180ml) Cold water
- 20 Tablespoons (2 1/4 sticks) (250g) Unsalted butter, at room temperature, cut into one-inch pieces.
Instructions
- In a stand mixer bowl, add the two types of flour (700g), yeast (10g), sugar (100g), and salt (12g). Use the paddle attachment to mix at medium speed.
- Add the eggs, followed by the cold water (180ml), and continue mixing until a shaggy mass forms and the flour is fully hydrated.
- Replace with the dough hook, and knead for additional three minutes.
- Add the butter (250g), one piece at a time, waiting about 15 seconds between each addition.
- Increase speed to high, and keep kneading until the sides of the bowls are clean, and the dough easily stretches without tearing.
- Divide the dough into two equal parts, and wrap each piece in plastic, and refrigerate for 10-12 hours.
Shape the dough
- Unwrap one portion of the dough, and place it over a clean surface with some flour.
- Gently deflate the dough and press it into a 9-inch square.
- 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.
- Brush with an egg wash, cover with plastic wrap, and place in a warm spot until double in size.
- Bake for 35-40 minutes at 350F (180C) until the internal temperature is 180-190F (82-87C).
- Invert the bread to a wire rack after 10 minutes of cooling in the pan at room temperature.
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.