Description
Buttery brioche bread is a rich, soft bread perfect for breakfast, brunch, or as a snack, known for its buttery flavor and fluffy texture.
Ingredients
- All-purpose flour: 4 cups (500 grams)
- Unsalted butter: 1/2 cup (115 grams), softened
- Eggs: 4 large
- Granulated sugar: 1/4 cup (50 grams)
- Whole milk: 1 cup (240 milliliters), warmed
- Active dry yeast: 2 1/4 teaspoons (1 packet)
- Salt: 1 teaspoon
Instructions
- Prepare the yeast by combining warm milk with active dry yeast and a pinch of sugar. Let it sit until frothy.
- In a large mixing bowl, combine flour, sugar, and salt. Create a well and add the yeast mixture, eggs, and softened butter. Mix until a sticky dough forms.
- Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1-2 hours until doubled in size.
- Gently punch down the dough, divide it into three portions, and braid or shape it into a loaf.
- Cover the shaped dough and let it rise for another 30-45 minutes.
- Preheat the oven to 350°F (175°C) and bake the brioche for 25-30 minutes until golden brown.
- Cool the brioche in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Ensure yeast is fresh and activated for proper rising.
- Measure ingredients accurately for best results.
- Store brioche in an airtight container at room temperature for up to 3 days.
- Freeze wrapped brioche for up to 3 months for longer storage.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 200
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg
Keywords: brioche, bread, buttery, baking, French bread