This French brioche bread is a rich, buttery, yet light, and fluffy sandwich bread. Made with milk, eggs, sugar, and lots of butter. A soft consistency dough that takes only 10 minutes to prepare, but a few hours to rise in the fridge overnight
Yeast mixture - In the bowl of a stand mixer with the hook attachment, combine warm milk, yeast, sugar, and eggs. Add flour and salt. Combine with a spatula.
180 g Whole Milk 3%, 9 teaspoon Instant dry yeast, 150 g Eggs, 41 g Sugar, 465 g All-purpose flour, 8 g Salt
Knead for 4 minutes on medium speed scraping the sides of the bowl. Pro tip - The dough will be soft and sticky - that's ok.
Butter - Next, gradually add the soft room temperature butter, one cube at a time. Once all the butter is in, knead again for 4 minutes until smooth, elastic, and soft.
130 g Butter unsalted
Rise - Transfer the dough to an oiled bowl. Cover with a clean kitchen cloth or plastic wrap and leave it to rise in a warm place for 60 to 90 minutes or until doubles in volume.
Chill - Then, punch the dough down and shape it into a ball. Cover again and let rise in the fridge for 6 hours up to 12 hours.
Shape - Transfer the dough to a lightly floured surface, Divide into 5 portions. Shape each portion into a tight ball, tucking the seams under. Then, roll each ball into a sausage. Place these sausages into a sprayed loaf pan.
Proof - Cover loaf pan with plastic wrap or a clean kitchen cloth. Let rise in a warm place. This can take about 90 minutes up to 2 hours (because we started with chilled dough).Pro tip - You can also leave the dough to proof in the fridge for up to 12 hours. Thaw an hour before baking.
Oven - Once you see your dough is almost halfway up the sides. Preheat the oven to 350°F/ 177°C/ Gas Mark 4 for at least 20 minutes.
Egg wash - Brush the loaf with beaten egg ( use only egg yolk/water mixture for a darker color).
Bake - Place the loaf pan on the center rack in the hot oven. Bake the loaf for about 50 to 55 minutes. Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Pro tip - The bread is done when you tap the bottom of your loaf and you will hear a hollow sound.
Cool - Always let the bread rest for at least an hour before you cut it. I know it's hard but it will keep the bread moist.
Measure all ingredients ahead of time so you don't forget anything at the last minute.
For accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour then add it to the yeast mixture.
A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy bread so don't be tempted to add more flour than mentioned in the recipe.
Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
Leave the dough at room temperature to rise until double in volume. While not recommended when in haste you can place it in a warm (not hot) oven this will expedite the rise.
Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you