Homemade Brioche Bread Recipe, a fantastic French treat that is light, fluffy and so easy to make. It has the subtle sweet taste of a pastry, but the texture of a light dinner roll. It can be served with both sweet and savoury dishes, or just toasted with butter and jam.
Another delicious bread recipe, this time with a twist. It's not quite a traditional bread, but more like a sweet bread that reminds me of the Romanian Cozonac.
Still, it's not overly sweet, and can still be served with savoury dishes too - it can replace a hamburger bun quite successfully as well. So, you get the best of both worlds, depending on how you fancy eating it. My favourite way of enjoying some French goodness is toasted with some nice salted butter and jam or honey.
Or have it on its own when it's still warm, freshly baked. I can never have enough of that wonderful aroma that fills the kitchen every time I bake. And this brioche bread is out of the oven in only 20 minutes!
It does need double proving in order to achieve that perfect fluffy texture - and the secret to that is good active yeast, a warm place, and lots of patience. And quite a lot of kneading too.
How to make brioche bread
Before you start making this brioche, make sure the kitchen is nice and warm. A cold place won't help the yeast activate, and the dough will not rise enough to get the light texture.
- warm up the milk, add the yeast, and give it a good stir to dissolve the yeast
- in a large bowl, sift the flour, add the sugar, salt, butter and egg
- pour over the yeast mixture, and knead well until you get a smooth elastic dough that does not stick to the bowl - knead for at least 5 minutes
You might need to add more flour if the dough is still sticky, the recipe calls for 250 grams of flour, but I find that it needs at least 275-300 grams, depending how large the egg is. It also depends on the type of flour used.
Proving and baking
- cover the bowl with clingfilm, and leave to prove in a warm place until double in size
- divide the dough into 3 balls, and shape each one into a sausage, then plait them together
- butter and flour a loaf tin, place the plaited dough in, and prove again in a very low oven for 30 minutes - my oven's lowest temperature is 30 degrees Celsius (86 degrees Fahrenheit)
- turn the temperature up to 180 degrees Celsius (360 Fahreneheit)
- remove the tin from the oven, brush the brioche with beaten egg, and place back into the oven on the middle rack
- bake for 20 minutes until the top is brown
- remove from the oven, and leave to cool down before slicing
The bread is incredibly light and fluffy, and absolutely delicious! A great recipe for your Easter menu, or any other celebration all year round. Do give it a go!
It's a delicious brioche recipe, way better and fluffier than any store-bough bread. Do give it a go!
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Brioche Bread Recipe
Equipment
- Oven
Ingredients
- 250 g strong white bread flour (add more if necessary - 25-50 grams more)
- 125 ml milk
- 2 teaspoon dried fast-action yeast
- 20 g butter, at room temperature
- 2 eggs
- 50 g sugar
- ¼ teaspoon salt
Instructions
- Warm up the milk (not hot to touch), add the yeast, and give it a good stir to dissolve.
- Leave to rest for 1 minute.
- Sift the flour in a large bowl, add the sugar, salt, butter and one egg, then pour over the yeast mixture.
- Knead everything together to get a smooth elastic dough does not stick to the hands - you might need to add more flour - up to 25-50 grams more.
- Cover the bowl with clingfilm, and leave to prove in a warm place for 2 hours, or until the dough is double in size.
- Divide the dough into 3 parts, and roll each part into a sausage, then plait them together.
- Butter and flour a tin loaf, place the plaited brioche in, and leave to prove in a very low oven for 30 minutes - my oven's lowest temperature is 30 degrees Celsius (86 degrees Fahrenheit).
- Remove the tin from the oven, brush with beaten egg, then turn the temperature up to 180 degrees Celsius (360 Fahrenheit).
- Bake on the middle rack for 20 minutes until the top is golden brown.
- Remove from the oven, and leave to cool. To remove from the tin, run a sharp knife around the edges, it should come out easily.
Notes
- If you'd like to see the ingredients listed in cups and ounces, please check the US Customary Link.
- Also, the amount of ingredients changes depending on the servings, so click on the number listed to change it to the number you prefer.
Nutrition
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Debbie says
Can this be mixed in a bread maker ? Hands don’t work so good.
Debby says
The recipe doesn’t state how much milk to use. Can you update?
Daniela Apostol says
Thank you for pointing that out, l have updated the recipe. It’s 125 ml milk, or half a cup.