Classic Brioche Bread

Brioche is a rich and tender French bread that feels almost like a cross between bread and pastry. Known for its soft, buttery crumb and slightly sweet flavor, brioche is perfect for everything from breakfast toast to decadent French toast or sandwiches.

Ingredients:

• 4 cups all-purpose flour
• 2 ¼ tsp (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1 tsp salt
• 1/2 cup whole milk, warmed (110°F or 45°C)
• 4 large eggs, at room temperature
• 1 cup unsalted butter, softened and cubed
• 1 egg (for egg wash)
• 1 tbsp water or milk (for egg wash)

• Instructions:

  1. Activate the yeast:
     In a small bowl, combine the warm milk and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until frothy.
  2. Mix the dough:
     In a stand mixer fitted with a dough hook, combine the flour and salt. Add the yeast mixture and eggs. Mix on medium speed until the dough comes together, about 2-3 minutes.
  3. Incorporate butter:
     Gradually add the butter, one piece at a time, ensuring each piece is fully incorporated before adding the next. Continue mixing for 8-10 minutes until the dough is smooth and elastic. It will be sticky but should pull away from the sides of the bowl.
  4. First rise:
     Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a clean towel, and let it rise in a warm place for 1-2 hours, until doubled in size.
  5. Chill the dough:
     Punch down the dough, cover it, and refrigerate for at least 4 hours or overnight. Chilling makes it easier to handle.
  6. Shape and second rise:
     Divide the dough into desired shapes (loaves or rolls) and place them in greased pans or on a baking sheet. Cover loosely and let rise for 1-2 hours, until puffy.
  7. Preheat oven:
     Preheat the oven to 375°F (190°C).
  8. Egg wash:
     Whisk together the egg and water (or milk) for the egg wash. Brush the tops of the brioche gently.
  9. Bake:
     Bake for 25-30 minutes (for loaves) or 15-20 minutes (for rolls), until golden brown. If the tops brown too quickly, tent with foil.
  10. Cool:
      Let the brioche cool completely on a wire rack before slicing.
  11. Serving Suggestions:
      Enjoy brioche warm with butter and jam, use it as a base for French toast, or create gourmet sandwiches. Its versatility and rich flavor will elevate any meal!