Description
Classic Brioche Bread is an enriched dough that offers a rich, buttery crumb, ideal for French toast or gourmet sandwiches. Its soft texture and indulgent flavor surpass any commercial bakery offering.
Ingredients
Scale
500 grams Bread Flour
10 grams Instant Yeast
50 grams Granulated Sugar
8 grams Fine Sea Salt
240 ml Whole Milk
4 Large Eggs
170 grams Unsalted European-Style Butter
Instructions
- Prepare the Dry Base: Combine bread flour, instant yeast, sugar, and salt in a stand mixer
- Add the Liquids: Pour in warm milk and room-temperature eggs; mix until a shaggy dough forms
- Initial Knead: Knead for 5 to 8 minutes until the dough pulls away from the bowl
- Butter Incorporation: Add softened butter one tablespoon at a time, mixing until fully incorporated
- Windowpane Test: Knead for another 10 to 15 minutes until smooth and elastic
- First Rise: Place dough in a greased bowl, cover, and let rise for about 1 hour
- Cold Ferment: Refrigerate for at least 6 hours or overnight
- Shaping the Loaf: Divide and shape the cold dough; place into a greased loaf pa
- Final Proof: Let rise for 2 to 3 hours until it rises above the rim
- Baking: Preheat oven to 350°F (175°C), brush with egg wash, and bake for 30 to 35 minutes until golde
Notes
Use cool milk and room-temperature eggs for best results.
Butter should be pliable but not oily, around 65°F.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 210 kcal
- Sugar: 4g
- Sodium: 180mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg