Brioche Bread

This Brioche Loaf Bread is incredibly rich, buttery, soft, and slightly sweet. It is perfect as breakfast toast, makes amazing French toast and bread pudding, and will elevate just about any lunch sandwich.

📝 Ingredients

• 3 large eggs (room temperature)
• 2 - 3 tablespoon of milk (room temperature, 28 - 42 g)
• 2 teaspoon of active dry yeast
• 1/4 cup of granulated sugar (45 g, divided)
• 2 cup all-purpose flour (265 g)
• 1 teaspoon of kosher salt
• 4 ounce unsalted butter (thin slices, room temperature, 113 g)
• Extra flour for rolling as needed
• 1 whole egg
• 1 tablespoon milk or water

👨‍🍳 Instructions

1. 1Mix 2 tablespoons of milk together with 1 teaspoon of sugar, and sprinkle the active dry yeast on top. Let it bloom for about 10 minutes. The mixture should puff up, if not repeat this step to ensure yeast is working.
2. 2In a small mixing bowl, add the remaining sugar, flour and salt and whisk to evenly distribute.
3. 3In the bowl of your stand mixer, lightly beat the eggs with a hand whisk. Add the bloomed yeast mixture along with the flour mixture to the beaten eggs. Use the dough hook to knead on low speed (speed 2) for 15 minutes.
4. 4Check occasionally to see how your dough is looking, if it is too dry, sprinkle in the remaining 1 tablespoon of milk. By the end of 15 minutes, it should pull away from the side of the bowl.
5. 5Leave the mixer on speed 2 and add the softened butter, a few pieces at a time, allowing the butter to combine with the dough before adding more. This will take about 10 minutes. Then let the mixer knead for another 10-20 minutes or until the dough pulls away from the side of the bowl.
6. 6Scrape the dough out on a lightly floured counter and shape into a ball. Place it into an oiled glass bowl and let rise at room temperature for 1 hour.
7. 7At this point, you can let the dough ferment in the fridge overnight, or let it double in size (approximately 1-1.5 hours) and move on to the next step.
8. 8Let the dough come to room temperature if you just remove it from the fridge.
9. 9Brush a loaf pan with melted butter or coat with nonstick spray. Line the pan with a piece of parchment paper leaving some excess hanging out on both sides. Then coat the parchment paper with melted butter or nonstick spray as well.
10. 10Scrape the dough out onto a lightly floured counter, knead and shape into an elongated shape to fit your loaf pan. Place it in a warm spot, cover with a tea towel or plastic wrap and allow to rise until more than double in size and supple looking, about 2-2.5 hours.
11. 11Brush the top of the risen dough with egg wash very lightly.
12. 12Preheat the oven to 350°F.
13. 13Apply egg wash once more and bake for 30-35 minutes until golden brown, and an inserted wooden skewer comes out clean.
14. 14Remove from the oven and let cool to the touch on a wire rack before attempting to remove it from the pan. Allow the bread to cool completely before slicing into it.