This classic Homemade Rich Brioche Bread is rich and tender, thanks to the addition of egg and butter in the dough. Anyone in your house like cinnamon toast? Give it a try with a few slices of this goodness and you’ll be hooked.
Be sure to plan ahead when making this bread. You’ll need an hour for the initial rise then an additional few hours in the fridge. The best part… the dough can hang out in the refrigerator overnight. Love it when the dough is ready to shape first thing in the morning. After a few more hours for a second rise, it’s ready for the oven. Just in time for lunch.
Let’s gather up what you’ll need to get started on your Homemade Rich Brioche Bread.
- Unbleached all-purpose flour
- Nonfat dry milk
- Granulated sugar
- Salt
- Instant yeast
- Large eggs – cold from the fridge
- Water
- Unsalted butter – at cool room temperature
- Egg white & milk – for final wash
- In the bowl of a stand mixer, add the dry ingredients.
- Whisk until well combined.
- Add the eggs to the bowl.
- Hold back on the butter for now.
- Using the dough hook attachment, mix to make a smooth, stretchy dough that cleans the sides of the bowl.
- This should take 7 to 10 minutes at medium speed.
It is highly recommended that this dough be made using a stand mixer. Trying to knead by hand just won’t produce the same result.
- Once the dough has developed some strength and elasticity, add one piece of the butter.
- Mix at medium speed until it’s fully incorporated into the dough, 1 to 2 minutes.
- If necessary, scrape the bowl as you go.
- Continue adding the butter one piece at a time, mixing to incorporate fully before adding the next piece.
This dough takes longer than most to develop so be prepared to let the dough knead for another 5 to 10 minutes, or until it has formed a soft, smooth ball.
- The dough will be very soft.
- Do your best to form the dough into a ball.
- Place it in a greased bowl, cover the bowl, and it let rise at room temperature for one hour.
- Then refrigerate the dough for several hours, or overnight.
- This will slow the fermentation and chill the butter, making the dough easier to shape.
- Generously grease two standard loaf pans.
- Remove the dough from from the fridge.
- Divide the chilled dough into 2 equal pieces.
- Then divide each into 3 equal pieces for each loaf.
It’s helpful to use your digital food scale when dividing the dough.
- To form each loaf, place 3 of the pieces on a lightly floured work surface.
- Roll each piece into a 14″ log.
- Form the logs into a simple three-strand braid.
- Tuck the ends under at each end to seal.
- Place the formed dough braids into the greased pans and cover lightly.
- Allow to rise for 2 1/2 to 3 hours, until doubled in size.
- At this point, the dough should appear to be very puffy.
- Once the loaves have risen to nearly reach the rim of the pan, preheat the oven to 350°F.
- In a small bowl, whisk together the egg white along with the milk.
- Using a pastry brush, lightly coat the top of each loaf with the mixture.
- For easy handling, set the loaf pans on a baking sheet.
- Bake for a total of 30 to 35 minutes.
- To avoid over browning, tent with foil after the initial 15 to 20 minutes.
- Bake until the internal temperature reaches at least 190°F in the center.
- If you prefer a crustier loaf, bake until the internal temp reaches 205°F.
- Remove the pans from the oven.
- After 10 minutes, remove the bread from the pans and place them on a wire rack.
- Enjoy your Homemade Rich Brioche Bread while still warm from the oven.
- If planning to store the bread, allow it to cool completely before wrapping.
homemade rich brioche bread
Adapted from King Arthur Baking
Stand mixer with the dough hook required for this recipe.
Ingredients
- 2 3/4 cups unbleached all-purpose flour (330 grams)
- 1/4 cup nonfat dry milk (28 grams)
- 3 tablespoons granulated sugar (47 grams)
- 1 1/4 teaspoons salt (7 grams)
- 1 tablespoon instant yeast (9 grams)
- 3 large eggs, cold from the refigerator
- 1/4 cup cool water (57 grams)
- 10 tablespoons unsalted butter at cool room temperature, divided into 5 equal pieces (142 grams)
- 1 egg white (for wash)
- 1 tablespoon milk (for wash)
Instructions
Prepare the Dough
-
In the bowl of a stand mixer, add the dry ingredients. Whisk until well combined. Add the eggs to the bowl. Hold back on the butter for now. Using the dough hook attachment, mix to make a smooth, stretchy dough that cleans the sides of the bowl; this should take 7 to 10 minutes at medium speed.
-
Once the dough has developed some strength and elasticity, add one piece of the butter and mix at medium speed until it’s fully incorporated into the dough, 1 to 2 minutes. Scrape the bowl if necessary, then continue adding the butter one piece at a time, mixing to incorporate fully before adding the next piece. This dough takes longer than most to develop so be prepared to let the dough knead for another 5 to 10 minutes, or until it has formed a soft, smooth ball.
-
Form the dough into a ball (it'll be very soft), place it in a greased bowl, cover the bowl, and it let rise for 1 hour. Then refrigerate the dough for several hours, or overnight. This will slow the fermentation and chill the butter, making the dough easier to shape.
Form & Bake the Bread
-
Generously grease two standard loaf pans,
Remove dough from from the fridge. Divide the chilled dough into 2 equal pieces. Then divide each into 3 equal pieces for each loaf.
-
To form each loaf, place 3 of the pieces on a lightly floured work surface and roll each piece into a 14" log. Form the logs into a simple three-strand braid, tucking the ends under at each end to seal.
Place the formed dough braids into the greased pans, cover lightly, and let rise for 2 1/2 to 3 hours, until it's doubled and looks very puffy.
-
Once the loaves have risen to nearly reach the rim of the pan, preheat the oven to 350°F.
In a small bowl, whisk together the egg white along with the milk. Using a pastry brush, lightly coat the top of each loaf with the mixture.
For easy handling, set the loaf pans on a baking sheet. Bake for a total of 30 to 35 minutes. To avoid over browning, tent with foil after the initial 15 to 20 minutes.
Bake until the internal temperature reaches at least 190°F in the center. If you prefer a crustier loaf, bake until the internal temp reaches 205°F.
-
Remove the pans from the oven. After 10 minutes, remove the bread from the pans and place them on a wire rack.
Enjoy while still warm from the oven. If planning to store the bread, allow it to cool completely before wrapping.
To Store Brioche Bread
-
Store any leftovers in an air-tight container at room temperature for up to 3 or 4 days. Or in the refrigerator for 6 to 7 days.
To freeze a whole loaf or slices, wrap the brioche in plastic wrap and heavy-duty foil and store in a freezer bag for up to 3 months
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