Basic Brioche Loaf Bread

Brioche Loaf
Brioche Loaf. Recipe and Photo: Diana Rattray
  • 80 mins
  • Prep: 45 mins,
  • Cook: 35 mins
  • Yield: 2 Loaves
Ratings (7)

Bake this rich, buttery brioche bread (see the picture) for special guests or a family weekend. The leftover slices are wonderful for French toast or bread pudding. 

Because of the lengthy kneading process, I recommend a heavy-duty stand mixer for this bread. I have read that it can be done with a hand-held mixer and dough hook, but a stand mixer is perfect for the task.

If you have leftovers, wrap the bread in foil and store in the freezer.

See Also
Rich Homemade Brioche Buns​​
 

What You'll Need

  • 2 1/2 teaspoons active dry yeast
  • 1/3 cup milk, warmed to 100 F to 110 F
  • 6 large eggs,
  • divided
  • 3 3/4 cups all-purpose flour, plus more for kneading
  • 1/3 cup granulated sugar
  • 1 teaspoon kosher salt
  • 8 ounces
  • unsalted butter, room temperature
  • Egg Wash
  • 1 egg
  • 2 teaspoons water

How to Make It

  1. In the bowl of an electric stand mixer, combine the yeast with the warm milk and let stand for a few minutes. With the paddle mixer attachment, stir in 1 cup of flour and 1 egg.
  2. Remove the bowl from the mixer and sprinkle 1 cup of flour over the mixture. Cover with plastic wrap and let stand in a warm place for 25 to 40 minutes, or until the surface of the flour has a cracked appearance.
  3. Lightly beat the remaining 5 eggs.
  1. Using the dough hook of your stand mixer, mix ​in the sugar, salt, the beaten eggs, and the remaining 1 3/4 cups of flour. Mix on low for a minute or two, then turn to medium and continue mixing for about 15 minutes, or until the dough is wrapping itself around the dough hook. Add more flour, a few teaspoons at a time, if needed to coax the dough from the sides of the mixing bowl. The dough should be shiny and a little sticky.
  2. Turn the mixer down to low and add the butter, 2 or 3 tablespoons at a time. When the butter has all been added, turn the mixer up to medium speed and beat for about 3 to 4 more minutes, again adding small amounts of flour as needed to coax the flour from the sides of the mixing bowl. The dough should be smooth and somewhat shiny.
  3. Remove the dough to a lightly floured surface, knead a few times by hand, and gather it into a ball. Place into a large oiled bowl; turn to grease both sides.
  4. Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours.
  5. Place a sheet of parchment paper on a large baking sheet and sprinkle generously with flour. Spread the dough out on the parchment, sprinkle with more flour, and cover with a sheet of parchment and a towel. Place in the refrigerator to rest for at least 6 hours or overnight.
  6. Generously grease 2 large (about 9- x 5- x 3-inch) loaf pans. Shape the chilled dough into two large loaves, cover with a towel and let rise in a warm place for about 1 to 2 hours, or until the dough is about 1/2 to 1 inch above the pans.
  7. Heat the oven to 375 F.
  8. Whisk together 1 egg and 2 teaspoons of water. Gently brush the loaves with egg wash.
  9. Bake for 30 to 35 minutes, or until golden brown and the loaves sound hollow when tapped. The internal temperature should register about 185 F to 190 F.
  10. Cool on a rack for about 45 minutes before serving.
  11. Store brioche wrapped well at room temperature for up to 2 days.
  12. To freeze, wrap a still-warm or cooled loaf tightly in foil and freeze for up to 4 to 6 weeks.
  13. To reheat, put in a 325 F oven until the outside is crisp, about 15 minutes for a loaf. Or, wrap a few slices in foil and heat just until warm, about 5 minutes.

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Related

A Baker's Dozen: Homemade Dinner Rolls​​