Classic Brioche Bread
Ingredients
- Bread flour: 3½ cups (420g)
- Instant yeast: 2¼ teaspoons (1 packet)
- Granulated sugar: ¼ cup (50g)
- Fine salt: 1½ teaspoons
- Warm whole milk: ¼ cup (60ml), 105°F–110°F
- Large eggs: 4, at room temperature
- Unsalted butter: ¾ cup (1½ sticks / 170g), softened and cubed
- Egg wash: 1 egg beaten with 1 tablespoon water
Instructions
- Mix the Base:
- Combine flour, yeast, sugar, and salt in a stand mixer bowl fitted with a dough hook.
- Add warm milk and eggs. Mix on low for 2–3 minutes until combined.
- Develop Gluten:
- Increase speed to medium and knead for 5–7 minutes until smooth and pulling away from the sides.
- Incorporate Butter:
- Keep mixer on medium-low and add softened butter 1 tablespoon at a time, letting each piece integrate before adding the next.
- Knead for another 8–10 minutes on medium-high until the dough is silky, elastic, and passes the windowpane test.
- First Rise & Chill:
- Place dough in a greased bowl, cover, and let rise at room temperature for 1 hour.
- Transfer to the refrigerator for at least 4 hours (ideally overnight). Cold dough is essential for easy handling.
- Shape & Proof:
- Grease a 9×5-inch loaf pan. Divide cold dough into 4 equal balls and place them in a single row inside the pan.
- Cover loosely and let rise in a warm spot for 1.5 to 2 hours until doubled in size and puffy.
- Bake:
- Preheat oven to 350°F (175°C).
- Brush the top gently with egg wash. Bake for 30–35 minutes until deep golden brown.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
