Buttery Brioche Bread
Buttery Brioche, the king of enriched breads.
Brioche is a highly enriched bread that is filled with plenty of butter and eggs. These rich ingredients make for a very tender and almost cake-like bread loaf that’s simply irresistible. Perfect for sandwiches as well as indulgent French toast, brioche can be enjoyed no matter the occasion.
Buttery Brioche Bread
*Makes 2 loaves
1 cup whole milk warmed to 110℉
½ cup granulated sugar
1 tablespoon active dry yeast
2 large eggs, room temperature
½ cup unsalted butter melted
1 teaspoon vanilla paste or extract
5 cups all-purpose flour
½ teaspoon fine sea salt
To a small pot add the milk and butter. Cook on medium low heat, stirring constantly until the butter melts and the milk becomes warm to the touch.
To a stand mixing bowl, add the sugar, warmed milk and butter mixture as well as the yeast. Stir until the yeast dissolves and allow it to stand for 5 minutes.
Mix in the eggs and vanilla, ensuring that the eggs are thoroughly beaten. Add in 4½ cups of the flour and sea salt, mix on low to combine and moisten. The dough will look very loose and wet at this point.
Scrape any excess flour down from the sides, then mix the dough on medium high speed for five minutes. The dough will be very smooth at this point. Add in the remaining ½ cup of flour. Mix on low until the flour is absorbed, then mix on medium high for another minute. The dough will be very elastic.
Grease a large mixing bowl as well as your hands with butter and transfer the dough to the bowl using your hands. Cover with plastic wrap and a dish towel, allow it to rise in a warm place until doubled in size. About one hour.
After the first proof, place the dough in the fridge to chill overnight or about 8 hours. This will give your brioche a deeper and overall better flavor.
In the morning, remove your dough from the fridge and allow it to sit on the counter for at least 10-15 minutes to warm up. While your dough is warming up, grease two 9x5” loaf pans.
Punch the dough down and cut into two equal portions. Take one half and cut into three equal portions. Roll each portion into a long rope, about the length of the bread pan. Just make sure they are all equal in length.
Lay the 3 dough ropes next to each other vertically. Pinch the tops of the rope strands together to begin braiding the strands together. Once you have a braid tuck both ends underneath and place into your greased loaf pan.
Repeat this process with your second dough portion.
Cover your loaves with plastic wrap and a clean kitchen towel. Let the dough proof for 2-3 hours or until doubled in size.
Towards the end of the second proof, preheat your oven to 350°F.
Brush your loaves with an egg wash and bake for 40-45 minutes or until they are a deep golden brown.
Once your loaves are completely baked, release the loaves from your bread pans and cool completely on a wire rack before slicing.