A basic Brioche Loaf is perfect for elevating an everyday lunch sandwich, and for making out-of-this-world French toast or bread pudding.
Brioche is technically a French pastry, but in simple term it is a highly enriched bread with high egg and butter content. The high amount of fat makes this Brioche Loaf light, with finer crumbs, and oh so very rich. It also has a deep golden brown flaky crust that’s usually played up using egg wash.
This Brioche Loaf will make a delicious replacement for store-bought sandwich bread. The egg and butter give it a rich taste and a lot of flavor that will sure make your lunch sandwich look impressive and a whole lot more enjoyable. You will have to make two loaves of this to expect any left over, but thick slices of this bread will make great French toast for weekend breakfast. Or take it another step further and use it to make melt-in-your-mouth bread pudding for dessert.
Recipe Tips and Tricks
- This is one recipe I would recommend making with a stand mixer due to the longer kneading time. Or you can also successfully make this using a hand mixer with the dough hook attachment.
- Always bloom active dry yeast to make sure it is working. If the yeast mixture doesn’t puff up when bloom, it is best to redo this step until you get an activated yeast mixture. Otherwise, your dough will not rise.
- Rising time can vary, depending on the environment: temperature, humidity, barometric pressure. The dough will rise faster in warmer weather compared to colder weather, in higher altitude compared to lower altitude, etc. But it will rise, it will just take time and patience.
- I find that large eggs can vary in size. They range from 1-⅞ to 2-¼ ounces, which can make the dough too dry or too wet. So rather than trying to get an exact measurement of the eggs, I vary the milk portion to compensate for this. However, I also find that this recipe is very forgiving. Too dry you can add a little more liquid, too wet you can add a little more flour while kneading. Either way, the end product always comes out beautifully.
I have to admit I’m a total carb addict, so I love a good slice of bread any time of the day. I’ll eat it with cream cheese and jam for breakfast, and with peanut butter and jelly for an afternoon snack. Yup, you heard me, cream cheese! Make this and you will never go back to store-bought sandwich bread again.
Brioche Loaf Bread Recipe
Brioche Loaf Bread
For the dough
- 3 large eggs
- 2 - 3 tablespoon of milk
- 2 teaspoon of active dry yeast
- ¼ cup of granulated sugar - divided
- 2 cup of all-purpose flour
- 1 teaspoon of kosher salt
- 4 ounce unsalted butter
- Extra flour
For egg wash
- 1 large egg
- 1 tablespoon of water
- Cut the butter into ½” cubes and let soften at room temperature.
- Leave eggs and milk out on the counter to come to room temperature as well.
- Mix together 2 tablespoons of milk and 1 teaspoon of sugar and sprinkle the active dry yeast on top. Let it bloom for about 10 minutes.
- Meanwhile, add the rest of the sugar, flour and salt in a small bowl and whisk to evenly distribute.
- In the bowl of your stand mixer, lightly beat the eggs and add the bloomed yeast mixture along with the flour mixture to it. Use the dough hook to knead on low speed (speed 2) for 15 minutes.
- Check occasionally to see how your dough is looking, if it is too dry, sprinkle in the rest of the milk. By the end of 15 minutes, it should pull away from the side of the bowl.
- Leave the mixer on speed 2 and add the soften butter, a few pieces at a time, allowing it to combine with the dough before adding more. This will take about 10 minutes.
- Then let the mixer knead for another 10 minutes.
- Dump the dough out on a lightly floured counter and shape into a ball.
- Place dough into an oil glass bowl and let rise at room temperature for 1 hour.
- At this point, you can let the dough ferment in the fridge overnight, or let it double in size (approximately 1 more hour) and move on to the next step.
- Let to dough come to room temperature if you just remove it from the fridge.
- Brush a 5"x9" loaf pan with melted butter or coat with nonstick spray. You could also line the pan with parchment paper leaving some excess hanging out on both sides.
- Dump the dough out onto the lightly floured counter, knead and shape into an elongated shape to fit your pan.
- Let rise until more than double in size and supple looking, about 2 hours.
- Brush the top of the risen dough with egg wash very lightly.
- Preheat oven to 350°F.
- Apply egg wash once more and bake for 35 minutes until golden brown, and an inserted wooden skewer comes out clean.
- At any point during baking, if the top of the bread is getting too brown, you can cover it with a piece of foil to avoid over browning or burning.
- Remove from oven and let cool to the touch on a wire rack before attempting to remove it from the pan.
- If you had lined the pan with parchment paper, simply lift it out. Otherwise use a butter knife to loosen the sides and flip it out of the pan.