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Homemade Brioche Loaf Recipe

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4 from 1 review

  • Author: Sara
  • Total Time: 15 hours 50 minutes
  • Yield: 1 loaf (8 servings)

Description

This classic Brioche Loaf recipe yields a rich, buttery bread with a tender crumb and golden crust. Perfect for breakfast or as a decadent base for sandwiches, the dough undergoes a slow refrigerator rise for enhanced flavor and texture, then is shaped into individual balls baked together in a loaf pan. The soft, slightly sweet bread is finished with a glossy egg wash for an appealing shiny gold top.

Ingredients

Dough Ingredients

  • ¾ cup + 1 tbsp warm milk, 110℉
  • 1 tsp granulated sugar
  • 2¼ tsp active dry yeast (1 package)
  • 3 cups bread flour
  • ⅓ cup granulated sugar
  • ¾ tsp salt
  • 2 egg yolks
  • 6 tbsp unsalted butter, softened

For Egg Wash

  • 1 egg, beaten

Instructions

  1. Activate Yeast: In a small bowl, combine the warm milk, active dry yeast, and 1 teaspoon sugar. Let it sit for about 5 minutes until foamy, indicating the yeast is active.
  2. Mix Dough: In the bowl of a stand mixer fitted with a dough hook, add bread flour, ⅓ cup sugar, salt, 2 egg yolks, and the yeast mixture. Knead on medium speed for at least 10 minutes until a rough dough forms that starts to pull away from the bowl.
  3. Incorporate Butter: Gradually add the softened butter, a little at a time, while continuing to knead for an additional 10-20 minutes until the dough is smooth, silky, and tacky but not sticky to the touch. The dough should pass the windowpane test, stretching thin without tearing.
  4. First Rise: Place the dough in a lightly oiled bowl, cover it, and refrigerate for at least 12 hours and up to 24 hours for slow fermentation. Alternatively, for a same-day method, allow it to rise 1-2 hours at room temperature until doubled.
  5. Prepare Pan: Line a 9×5-inch loaf pan with parchment paper, leaving edges hanging to ease bread removal.
  6. Shape Dough: Punch down the risen dough to release air, divide into 8 equal pieces, and shape each into smooth balls by folding edges inward and rolling on a work surface.
  7. Second Rise: Place dough balls in two rows inside the prepared loaf pan. Cover with plastic wrap and let rise at room temperature for 1-2 hours until dough rises above the pan rim. Check starting at 1 hour to avoid overproofing.
  8. Preheat Oven & Egg Wash: Preheat oven to 350℉ (180℃). Beat one egg in a small bowl and brush the top of the dough balls with the egg wash to promote a golden, shiny crust.
  9. Bake: Bake the loaf for 30-35 minutes until the top is golden brown and the internal temperature reaches 190℉ (88℃). If browning too quickly, tent with foil after 20-25 minutes to prevent burning.
  10. Cool & Serve: Remove the loaf from the oven and cool at least 10-15 minutes before lifting it out using parchment overhang. Let cool completely before slicing. Store any leftovers in an airtight container for up to 3 days.

Notes

  • The warm milk temperature of about 110℉ is crucial to properly activate the yeast without killing it.
  • The windowpane test ensures enough gluten development in the dough for good structure.
  • The slow cold rise enhances flavor and texture but can be substituted with a shorter same-day rise at room temperature.
  • Use parchment paper in the pan to easily remove the brioche loaf after baking.
  • Keep an eye on the crust during baking and tent with foil if it starts to brown excessively.
  • Letting the bread cool fully before slicing keeps the crumb from becoming gummy.
  • Store leftovers in an airtight container to maintain freshness for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Find it online: https://sarabaking.com/homemade-brioche-loaf-recipe/