Soft, rich, and buttery, you will be obsessed with this foolproof Brioche Bread recipe! Made with pantry staples, this sweet bread is so airy and will melt in your mouth. This fluffy bread is so easy to make and is perfect on its own or with some butter or jam.
, meaning while it’s bread, it has the characteristics of a pastry as the dough is enriched with butter and eggs, leading to a rich and tender crumb.
This bread is surprisingly easy to make for home bakers as the most difficult part is being patient as you wait for the dough to proof. It tastes incredibly delicious, and with only a few simple steps, you’ll have bakery-quality brioche at home in no time. For another easy bread recipe, try my homemade french bread, easy artisan bread, or focaccia recipe.
The Best Sourdough Brioche (tangzhong Method)
Yeast — always double-check the expiry date of your yeast. If it is past its best before date, it’s best to pick up a new packet of yeast at the store.
Flour — all-purpose flour is perfect for making loaves of brioche bread as it’ll give you a soft and fluffy crumb. While you can use bread flour, it’ll result in a slightly chewier loaf of brioche.
Eggs — for a rich loaf of bread, don’t skimp on the eggs. You can use any eggs you have on hand, but if you would like a deeper yellow color to your loaves, use eggs that have deep orange yolks.
Homemade Brioche Bread • The Crumby Kitchen
Butter — be sure to buy unsalted butter and not salted butter for your brioche bread. Salted butter does not have a consistent amount of salt across different brands, so measuring salt separately for the brioche dough ensures it’s not overly salty. Also, make sure the butter is at room temperature, which means it’s soft enough so when you press into it, your finger leaves a dent. This way, it’ll incorporate into the dough seamlessly when you add a tablespoon at a time.
5. With dough hook attachment, beat on low speed until well combined and knead until the dough is shiny and elastic, about 10 to 12 minutes. Gradually add the butter a tablespoon at a time, allow the butter to incorporate into the dough before adding the next tablespoon.
6. Increase the speed to medium-low and continue kneading until the dough is smooth and elastic. Then, cover the bowl and let rise until doubled in size.
Bread Machine Brioche
7. Punch down the dough and turn it out onto a lightly floured surface. Divide the dough in half, cut the half into 3 equal pieces, and roll each piece into a 9-inch long rope. Braid the ropes together, pinching ends together to seal. Tuck the ends under and place the dough in a buttered loaf pan. Repeat with the remaining dough half before covering to let rise until doubled in size.
8. Brush the risen loaves with egg wash and bake for 35 minutes or until deep golden brown. Let the baked brioche bread cool in the loaf pans for 5 minutes before transferring to a wire rack.
If you do not have a stand mixer, you can use a hand mixer but make sure to use the dough hook attachments. Alternatively, you could knead brioche bread by hand, but it’ll be labor-intensive as the high-fat content means it’ll take longer to form gluten structure. The dough will be very sticky to start, so it’ll be challenging to knead, but it’s possible. Make sure to knead the dough on a lightly floured surface. Knead the dough by pushing it down and outward using the palms of your hands, fold it in half, and repeat until the dough is smooth. It will take approximately twice as long to knead by hand as with a stand mixer.
Best Brioche Burger Buns Recipe
Most bread recipes call for water, flour, salt, and yeast. However, brioche has a generous amount of eggs, milk, and butter which enriches the dough leading to a loaf that is much more moist, soft, and rich in comparison. This brioche bread recipe also tastes sweeter than traditional bread.
If you want to try a different method, nantaise brioche loaf is another classic way of shaping the dough. It’s also called a faux-braided loaf as it looks similar without braiding. Divide each half of the dough into 8 equal pieces and roll them into balls instead of 3 logs. Then, place the balls into the loaf pan in a zig-zag shape. The result will be a loaf that looks like a braid but is similar to a pull-apart bread.
You can keep brioche loaf at room temperature for 2 days or in the fridge for 2 weeks. This brioche recipe has a longer shelf life thanks to all the butter added to the dough.
Michel Roux's Brioche Dough
You can freeze the brioche loaves in an airtight container or a freezer-safe bag for up to 2 months. To thaw, place in the refrigerator overnight or on the counter until its reached room temperature.
If you’ve tried this Brioche Bread recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Buttery and soft, this homemade Brioche Bread is an easy and delicious recipe that everyone will love. Made with only a handful of simple ingredients, this sweet bread comes together with only a few simple steps.
The Best Brioche Bread
Calories: 2839 kcal | Carbohydrates: 329 g | Protein: 66 g | Fat: 139 g | Saturated Fat: 81 g | Polyunsaturated Fat: 9 g | Monounsaturated Fat: 37 g | Trans Fat: 5 g | Cholesterol: 965 mg | Sodium: 3220 mg | Potassium: 833 mg | Fiber: 11 g | Sugar: 42 g | Vitamin A: 4639 IU | Vitamin C: 1 mg | Calcium: 295 mg | Iron: 21 mgIf you love butter, you'll live for this brioche bread. This recipe produces two loaves, each containing a whole stick of butter—so you can imagine how rich each fluffy bite will be.
Brioche is a yeasted dough that falls firmly into the enriched dough camp. Unlike simple lean doughs (think French bread or pita bread) that only need flour, yeast, water, and salt, enriched dough also has sugar, butter or oil, eggs, and milk or cream. The added fat changes the dough's behavior at each stage and yields a tender bite and a soft crust. What kind of flour should I use? We went with AP flour for this brioche recipe, but you can use bread flour or substitute half of the flour for white whole wheat flour. The critical thing to remember is that the texture of the brioche will change depending on the kind of flour you use. Flour with a higher protein content will form more gluten, resulting in a chewier brioche loaf. AP flour has 11-12% protein, bread flour has 12-13% protein, and white whole wheat flour has 13-14% protein.
What kind of yeast should I use? Active dry or instant yeast will both work in this case; because we're blooming the yeast in the sponge portion of the dough, the type of dry yeast you use has no impact on the final product. Yeast has to be alive to be effective, but you may get a packet full of dead yeast every now and then. To avoid starting your dough with dead yeast, pay special attention to the sponge to ensure it produces air pockets before proceeding. If the dough is flat with no bubbles, start again with a fresh packet of yeast.
Best. Brioche. Ever.
Can I make this dough by hand? Technically, yes, but the stand mixer will genuinely make your life 100x easier for this recipe. Because of the extensive amount of mixing that's required to develop the gluten properly and the slow, gradual addition of butter, doing this by hand will result in a very long, very arduous process. If you're without a stand mixer, but you absolutely must have fresh brioche, try working with a half batch to yield 1 loaf. Your arms will thank you!
This dough seems very wet and sticky! It is a very moist dough! Enriched with lots of eggs and butter for that insanely delicate crumb and fatty goodness, the dough will be quite sticky initially. This recipe uses large eggs measuring about 54 grams each. If your eggs run larger, use only 5 eggs to avoid an overly wet batter! Stickiness is a hallmark of enriched dough, so trust in the process and have the patience to let the gluten develop fully before adding in the butter.
Development. To perform the test, take a small piece of dough and slowly stretch it out in opposite directions: if the dough becomes thin enough to appear semi-transparent (like a pane of glass in a dirty window) before it tears, you're there! You'll have an extra desirable chew in the bread once your dough gets to this stage. The surface of the dough should look shiny and smooth, and well-hydrated. If your dough struggles to pull away from the sides of the mixer, chances are you need to increase the mixer's speed. Stay nearby the mixer! You might have to hold it in place as it dances across your countertop with vigorous agitation.
Recipes With Brioche Bread (for Leftover Brioche)
How should I add the butter? Slowly and with great patience. The butter addition process should take no less than 10 minutes. If you add the butter
0 Komentar