Brioche Bread

• 3 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 teaspoon salt
• 2 1/4 teaspoons active dry yeast
• 1 1/4 cups warm milk
• 4 large eggs
• 1/2 cup unsalted butter, softened

Steps

1. 1 In a large bowl, whisk together flour, sugar, salt, and yeast.
2. 2 In another bowl, whisk warm milk, eggs, and softened butter until smooth.
3. 3 Make a well in the center of the dry ingredients and pour in the wet mixture. Mix until a soft dough forms.
4. 4 Knead the dough on a floured surface for about 8 minutes until smooth and elastic.
5. 5 Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
6. 6 Punch down the dough, shape into a loaf, and place in a greased loaf pan.
7. 7 Cover and let rise again for 30 minutes.
8. 8 Preheat oven to 375°F.
9. 9 Bake for 25 minutes or until golden brown.
10. 10 Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Equipment

• Large mixing bowl
• Measuring cups and spoons
• Stand mixer with dough hook (optional)
• Loaf pan

Variations

• Add raisins or chocolate chips for a sweet twist.
• Shape into dinner rolls instead of a loaf.

Substitutions

• Use whole milk if you prefer a richer flavor.
• Substitute with bread flour for a chewier texture.

Pairings

• Fresh fruit salad
• Herb-infused butter

Nutrition

Tips

• For extra richness, brush the top of the loaf with an egg wash before baking.
• Ensure your milk is warm to the touch but not hot to activate the yeast properly.

Storage

Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Reheat slices in a toaster or oven for best texture.

Freezing: Freezes well for up to 3 months. Thaw at room temperature or reheat from frozen in a low oven.

Serving Suggestions

• Serve with jam or honey for breakfast.
• Perfect alongside a bowl of soup for dipping.

FAQ