Classic Brioche Bread Recipe

Introduction:
This beautiful brioche bread is the ultimate in soft, buttery goodness. Rich in flavor and delightfully fluffy, brioche is a versatile bread perfect for breakfast, brunch, or even a delicious base for French toast. This recipe takes a bit of time, but the result is well worth the effort. Follow these steps to make your classic brioche loaf!

Ingredients:

• 3 1/4 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp salt
• 4 large eggs (at room temperature)
• 1/4 cup whole milk (at room temperature)
• 1 cup unsalted butter, softened and cut into small pieces

For Brushing:

• 1 egg yolk + 1 tbsp milk (for egg wash)

Instructions:

1. Activate the Yeast:
   In a small bowl, mix the yeast with the warm milk and a pinch of sugar. Let it sit for about 5-10 minutes until it becomes foamy.
2. Prepare the Dough:
   In a large mixing bowl (or stand mixer bowl), combine the flour, sugar, and salt. Add the eggs and the yeast mixture. Mix until a sticky dough forms.
3. Add Butter Gradually:
   With the mixer on low speed, or while kneading by hand, add a few pieces of butter at a time. Allow each piece to incorporate before adding more. This process may take 10-15 minutes until the dough becomes smooth, shiny, and elastic.
4. First Rise:
   Transfer the dough to a lightly greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
5. Chill the Dough:
   After the first rise, punch down the dough, cover, and refrigerate for at least 4 hours (or overnight). This step makes the dough easier to handle.
6. Shape the Dough:
   Remove the dough from the refrigerator and divide it into 6 equal pieces. Roll each piece into a ball and place them in a greased loaf pan.
7. Second Rise:
   Cover the loaf pan and let it rise in a warm place for about 1-2 hours, or until the dough has risen to the top of the pan.
8. Bake:
   Preheat your oven to 350°F (175°C). Brush the top of the brioche with the egg wash for a glossy finish. Bake for 30-35 minutes or until the top is deep golden brown and the bread sounds hollow when tapped.
9. Cool and Serve:
   Allow the brioche to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.

Tips:

• The long chilling time helps develop the flavor, so don’t skip this step.
• Brioche freezes well! Wrap tightly in plastic wrap and place in a freezer bag. It can be frozen for up to 3 months.

Enjoy your homemade brioche with butter, jam, or as a base for decadent French toast!