French Brioche Bread Recipe

French Brioche Bread Recipe
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French brioche bread is one of my favorites bread, from sandwiches to aromatic cinnamon French toast for breakfast, brioche is definitely in the top spot for best bread. This French brioche bread recipe is a staple in our home, easy to make and prepare.

What Equipment You Need To Make This Homemade French Brioche Bread The Best:

  • Stand Mixer
  • Large Bowl
  • Temperature Thermometer (Optional)
  • Baking Tin 10X4 inch (Non-Stick)
  • Dough Scraper
  • Digital Scale for accuracy

Ready to make this homemade authentic French brioche bread recipe? Let’s do it!

Ingredients For Homemade French Brioche Bread Recipe:

  • 2 1/2 cups all-purpose flour (300 grams)
  • 1 teaspoon salt (6 grams)
  • 3 tablespoon sugar (45 grams)
  • 2 teaspoons dry yeast (10 grams)
  • 1 large egg (50 grams)
  • 4 tablespoons unsalted butter (60 grams)
  • 1/3 cup of milk (80 grams)
  • 1 medium egg (beaten for egg wash 40 grams)

How To Make French Brioche Bread?

  1. Disolve the yeast in some of the milk and let it stand 5 minutes before using.
  2. Add the flour, hydrated yeast, 2 tablespoons of butter, salt, sugar, eggs and milk into a stand mixer with the hook attachment and mix on low speed for 3 minutes.
  3. Increase mixer speed to medium speed and mix for 4 minutes or until she see the dough fully developed.
  4. Once the is developed, add the reamaining 2 tablespoons of butter one at a time and continue to mix on slow speed for addition 2-3 minutes or until the butter is well mixed into the dough, the desired dough temperature should be between 24-26C.
  5. Lightly spray a large bowl with oil and transfer the dough into it and cover with plastic.
  6. Ferment the dough for 1 hour in a warm place in your kitchen.
  7. Spray the inside of your baking pan with pan release and set aside.
  8. Dust some flour on a working surface and transfer the dough from the bowl onto it.
  9. You have two options here, either divide the dough into 8 equal parts or scale each individual at 97 grams, what ever option you choose, round each piece into a roll after you cut them and place into the tin.
  10. The orientation of the dough ball 2X4 across the length of the pan.
  11. Cover the baking pan with plastic and allow to rise (proof) in a warm spot for about 60-90 minutes. The dough should triple in size.
  12. Once proofed, apply the egg wash onto the surface of the brioche loaf.
  13. 30 minutes prior to full proof, preheat the oven to 185°C (365°F) and bake the brioche loaf for approxeately 28-30 minutes or until the inner temperature of the brioche loaf reach 96°C or above.
  14. Remove loaf from pan immediatey after baked and cool bread on a wire rack for about 45 minutes.
  15. Once cooled, keep the brioche loaf stored in plastic and use as needed.
  16. Enjoy!
french brioche bread

French Brioche Bread

French brioche bread is one of the most popular types of bread in France and across the World. This French loaf is soft and rich thanks to its high content of eggs and butter. Everyone will fall in love with this classic loaf, slice it up and make delicious sandwiches, or simply coat the slices in egg and make French Toast.
Prep Time 30 mins
Cook Time 29 mins
Fermentation and Proof 2 hrs 30 mins
Total Time 3 hrs 29 mins
Course Breads, Breakfast, Lunch, Side Dish
Cuisine France, French
Servings 1 loaf
Calories 1000 kcal

Equipment

  • Stand Mixer
  • Large bowl
  • Temperature Thermometer (Optional)
  • Baking Tin 10X4 inch (Non-Stick)
  • Dough Scraper
  • Digital Scale for accuracy

Ingredients
  

  • 2 1/2 cups all-purpose flour 300 grams
  • 1 teaspoon salt 6 grams
  • 3 tablespoon sugar 45 grams
  • 2 teaspoons dry yeast 10 grams
  • 1 large egg 50 grams
  • 4 tablespoons unsalted butter 60 grams
  • 1/3 cup of milk 80 grams
  • 1 medium egg (beaten for egg wash 40 grams

Instructions
 

  • Increase mixer speed to medium speed and mix for 4 minutes or until she see the dough fully developed.
  • Once the is developed, add the reamaining 2 tablespoons of butter one at a time and continue to mix on slow speed for addition 2-3 minutes or until the butter is well mixed into the dough, the desired dough temperature should be between 24-26C.
  • Lightly spray a large bowl with oil and transfer the dough into it and cover with plastic.
  • Ferment the dough for 1 hour in a warm place in your kitchen.
  • Spray the inside of your baking pan with pan release and set aside.
  • Dust some flour on a working surface and transfer the dough from the bowl onto it.
  • You have two options here, either divide the dough into 8 equal parts or scale each individual at 97 grams, what ever option you choose, round each piece into a roll after you cut them and place into the tin.
  • The orientation of the dough ball 2X4 across the length of the pan.
  • Cover the baking pan with plastic and allow to rise (proof) in a warm spot for about 60-90 minutes. The dough should triple in size.
  • Once proofed, apply the egg wash onto the surface of the brioche loaf.
  • 30 minutes prior to full proof, preheat the oven to 185°C (365°F) and bake the brioche loaf for approxeately 28-30 minutes or until the inner temperature of the brioche loaf reach 96°C or above.
  • Remove loaf from pan immediatey after baked and cool bread on a wire rack for about 45 minutes.
  • Once cooled, keep the brioche loaf stored in plastic and use as needed.
  • Enjoy!
Keyword Brioche, Brioche Bread, Brioche Recipe, Brioche Recipe Without Sourdough, Brioche With Butter, Brioche With Milk, Brioche With Yeast, Brioche Without Pate, Easy Brioche Recipe, French Brioche Bread


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