Description
This Classic Brioche Bread recipe delivers a rich, buttery, and fluffy loaf perfect for breakfast, sandwiches, or as a scrumptious side. Featuring tender crumb and golden crust, this brioche combines simple pantry ingredients using a straightforward kneading and baking process to create an elegant homemade bread that’s sure to impress.
Ingredients
Scale
Wet Ingredients
- 3/4 cup warm milk (1%, 2% or whole milk)
- 3 large eggs (room temperature)
- 4 Tbsp unsalted butter (melted and slightly cooled, plus more to grease pan and bowl)
- 1 egg (for egg wash)
- 1 tsp water (for egg wash)
Dry Ingredients
- 1 Tbsp active dry yeast (platinum works best)
- 1/2 cup granulated sugar (divided)
- 1 tsp salt
- 4 1/2 cups all-purpose flour (measured correctly)
- 1 tsp poppy seeds (optional)
Instructions
- Activate the yeast: Warm the milk to about 110°F (warm to the touch, not hot). Stir in 1 tablespoon of granulated sugar and sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated.
- Mix the dough: In a large mixing bowl, whisk together the eggs and remaining sugar until combined. Add the melted butter and salt. Stir in the yeast mixture. Gradually add the flour, mixing until a sticky dough forms. Transfer to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
- First rise: Lightly grease a large bowl with butter. Place the dough in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it doubles in size.
- Shape the dough: Punch down the risen dough to release air. Shape it into a round or loaf shape and place it into a buttered loaf pan or on a baking sheet if making a round loaf.
- Second rise: Cover the shaped dough loosely and let it rise again for about 45 minutes to 1 hour, until puffy and nearly doubled.
- Prepare egg wash and toppings: Preheat the oven to 375°F (190°C). In a small bowl, whisk together 1 egg and 1 teaspoon water to make an egg wash. Brush the surface of the dough with the egg wash. If desired, sprinkle poppy seeds over the top for a decorative finish.
- Bake the brioche: Place the loaf in the preheated oven and bake for 20-25 minutes. The bread should be golden brown on top and sound hollow when tapped. If it browns too quickly, tent with foil during the last 5-10 minutes.
- Cool and serve: Remove the brioche from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing. Enjoy warm or at room temperature.
Notes
- Use room temperature eggs for better dough consistency.
- Measure flour by spooning into the cup and leveling to avoid dense bread.
- Ensure milk is not too hot to avoid killing the yeast.
- Allow adequate rising time for a soft, airy crumb.
- Store brioche wrapped in plastic or in an airtight container to retain freshness.
- Optional: Brushing with butter after baking adds extra richness and softness.
