Brioche Loaves
Indulge in the buttery decadence of homemade Brioche Loaves, a classic French bread known for its tender, pillowy crumb and rich flavor. This recipe expertly blends simple pantry staples like all-purpose flour, eggs, and softened butter to create a dough that’s soft, slightly sticky, and deeply satisfying. The secret lies in the gradual incorporation of butter during mixing, resulting in a luxuriously moist texture that’s perfect for both sweet and savory pairings. After two gentle rises, the loaves are brushed with an egg wash to achieve their signature golden, glossy crust. Whether enjoyed warm with a slather of jam or used in elegant French toast, these brioche loaves elevate any meal with their rich, bakery-fresh taste. With just 40 minutes of hands-on prep time, this recipe makes two irresistible loaves that are sure to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams All-purpose flour
- 50 grams Granulated sugar
- 8 grams Salt
- 10 grams Instant yeast
- 120 milliliters Whole milk
- 250 grams Unsalted butter, softened
- 5 Large eggs
- 1 Egg (for egg wash)
- 15 milliliters Water (for egg wash)
Instructions
In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, and yeast. Mix briefly to blend the dry ingredients.
In a separate bowl, whisk together the milk and eggs until combined. Add the wet ingredients to the dry ingredients in the mixing bowl.
Mix on low speed for 2-3 minutes until the dough begins to come together.
With the mixer still running, gradually add the softened butter one tablespoon at a time. Allow each piece of butter to fully incorporate before adding the next.
Increase the mixer speed to medium and knead the dough for 8-10 minutes until it’s smooth and elastic. The dough will be soft and slightly sticky.
Transfer the dough to a clean, lightly greased bowl. Cover with plastic wrap and let it rise at room temperature for 1-2 hours or until doubled in size.
After the first rise, deflate the dough gently and divide it into two equal portions.
Shape each portion into a loaf and place into two greased 9x5-inch loaf pans. Cover the pans loosely with plastic wrap or a towel and let the dough rise again for 1-1.5 hours until it almost doubles in size.
Preheat the oven to 180°C (350°F).
To make the egg wash, whisk together 1 egg and 15 milliliters of water. Gently brush the tops of the loaves with the egg wash for a shiny, golden crust.
Bake the loaves in the preheated oven for 25-30 minutes, or until the tops are deeply golden and the internal temperature of the bread reaches 93°C (200°F).
Remove the loaves from the oven and let them cool in the pans for 5-10 minutes. Then transfer them to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
4330 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 241.9 g | 310% | |
| Saturated Fat | 140.5 g | 702% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1677 mg | 559% | |
| Sodium | 3652 mg | 159% | |
| Total Carbohydrate | 447.4 g | 163% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 57.8 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 445 mg | 34% | |
| Iron | 29.8 mg | 166% | |
| Potassium | 1301 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
