Brioche Slice
Indulge in the buttery, rich perfection of homemade Brioche Slice, a classic French bread that exudes elegance with every bite. Crafted with simple pantry staples like all-purpose flour, eggs, milk, sugar, and an abundance of unsalted butter, this brioche boasts an irresistibly soft, pillowy texture and a golden crust that is pure bliss. The recipe uses traditional bread-making techniques, including kneading and proofing, to yield bakery-quality results right in your own kitchen. With a touch of egg wash for a glossy finish and a tantalizing aroma that fills the air while baking, this versatile loaf is perfect for everything from breakfast toast to decadent desserts. Whether enjoyed fresh or repurposed for bread pudding, Brioche Slice is the ultimate treat for bread lovers seeking a luxurious homemade creation. Keywords: brioche recipe, French bread, buttery bread, homemade brioche loaf, fluffy bread.
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Recipe Information
Ingredients
- 500 grams all-purpose flour
- 10 grams instant yeast
- 60 grams sugar
- 10 grams salt
- 5 large eggs
- 125 milliliters whole milk
- 250 grams unsalted butter
- 1 large egg yolk
- 1 tablespoon water
Instructions
In a large mixing bowl, combine 500 grams of all-purpose flour, 10 grams of instant yeast, 60 grams of sugar, and 10 grams of salt.
In a separate bowl, beat 5 large eggs and add 125 milliliters of whole milk. Mix well.
Gradually add the egg and milk mixture to the dry ingredients, using a stand mixer with a dough hook attachment. Mix on low speed until the dough starts to come together.
Increase the speed to medium and continue to knead the dough for about 5 minutes until it becomes smooth and elastic.
Reduce the mixer speed to low, and gradually add 250 grams of unsalted butter, a little at a time, ensuring each piece of butter is incorporated before adding the next.
Once all the butter is added, increase the speed again to medium and knead for another 5-7 minutes, until the dough is smooth, shiny, and elastic.
Transfer the dough to a lightly floured surface, shape it into a ball, and place it in a greased bowl. Cover with plastic wrap and let it rise in a warm place for 1 to 2 hours, or until it doubles in size.
Punch down the risen dough to release gas, then shape it into a loaf by folding the edges into the center and rolling it tightly.
Place the shaped dough into a greased loaf pan, cover, and let it rise again for about 40 minutes, or until it reaches just above the rim of the pan.
Preheat your oven to 180°C (350°F).
In a small bowl, blend 1 large egg yolk with 1 tablespoon of water to create an egg wash. Lightly brush the top of the dough with the egg wash.
Bake the brioche in the preheated oven for 25 minutes, or until golden brown on top and the internal temperature reaches 90°C (194°F).
Remove from the oven and let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
4406 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 252.2 g | 323% | |
| Saturated Fat | 137.6 g | 688% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1684 mg | 561% | |
| Sodium | 4393 mg | 191% | |
| Total Carbohydrate | 454.0 g | 165% | |
| Dietary Fiber | 16.5 g | 59% | |
| Total Sugars | 68.6 g | ||
| Protein | 96.0 g | 192% | |
| Vitamin D | 7.0 mcg | 35% | |
| Calcium | 448 mg | 34% | |
| Iron | 28.7 mg | 159% | |
| Potassium | 1260 mg | 27% | |
*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.
