Brioche Loaf Bread

A basic Brioche Loaf is perfect for elevating an everyday lunch sandwich, and for making out-of-this-world French toast or bread pudding. 
A basic Brioche Loaf is perfect for elevating an everyday lunch sandwich, and for making out-of-this-world French toast or bread pudding.  | wildwildwhisk.comBrioche 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. 

Brioche Loaf Bread - dough proofing | wildwildwhisk.comA basic Brioche Loaf is perfect for elevating an everyday lunch sandwich, and for making out-of-this-world French toast or bread pudding.  | wildwildwhisk.comThis 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.   

A basic Brioche Loaf is perfect for elevating an everyday lunch sandwich, and for making out-of-this-world French toast or bread pudding.  | wildwildwhisk.comRecipe 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 1-7/8 to 2-1/4 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.

A basic Brioche Loaf is perfect for elevating an everyday lunch sandwich, and for making out-of-this-world French toast or bread pudding.  | wildwildwhisk.comI 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

5 from 7 votes
A basic Brioche Loaf is perfect for elevating an everyday lunch sandwich, and for making out-of-this-world French toast or bread pudding.  | wildwildwhisk.com
Print
Brioche Loaf Bread
Prep Time
4 hrs 45 mins
Cook Time
35 mins
Total Time
5 hrs 20 mins
 

A basic Brioche Loaf is perfect for elevating an everyday lunch sandwich, and for making out-of-this-world French toast or bread pudding.

Course: Bread
Servings: 1 Loaf
Author: Wild Wild Whisk
Ingredients
For the dough
  • 3 large eggs
  • 2 - 3 tablespoon of milk
  • 2 teaspoon of active dry yeast
  • 1/4 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
Instructions
  1. Cut the butter into 1/2” cubes and let soften at room temperature.
  2. Leave eggs and milk out on the counter to come to room temperature as well.
  3. 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.
  4. Meanwhile, add the rest of the sugar, flour and salt in a small bowl and whisk to evenly distribute.
  5. 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.
  6. 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.
  7. 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.
  8. Then let the mixer knead for another 10 minutes.
  9. Dump the dough out on a lightly floured counter and shape into a ball.
  10. Place dough into an oil glass bowl and let rise at room temperature for 1 hour.
  11. 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.
  12. Let to dough come to room temperature if you just remove it from the fridge.
  13. Brush a 5x9 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.
  14. Dump the dough out onto the lightly floured counter, knead and shape into an elongated shape to fit your pan.
  15. Let rise until more than double in size and supple looking, about 2 hours.
  16. Brush the top of the risen dough with egg wash very lightly.
  17. Preheat oven to 350°F.
  18. Apply egg wash once more and bake for 35 minutes until golden brown, and an inserted wooden skewer comes out clean.
  19. 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.
  20. Remove from oven and let cool to the touch on a wire rack before attempting to remove it from the pan.
  21. 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.

This recipe is adapted from multiple sources: Thomas Keller’s Bouchon Bakery and Zoe Nathan’s Huckleberry

A basic Brioche Loaf is perfect for elevating an everyday lunch sandwich, and for making out-of-this-world French toast or bread pudding.  | wildwildwhisk.com
Follow:
Share:

13 Comments

  1. Inas
    November 28, 2017 /

    With accordance to your earlier recipe tips, can you provide the weight of each ingredient please?

    • December 1, 2017 /

      Hi Inas, sorry for the delayed response. I was trying to find my notes on this recipe to see if I can get you the weight measurements. My intention was to make it easier for the casual baker. But here’s the break down of some of the ingredients in weights:
      3 eggs ~ 143 grams
      3 tablespoon milk ~ 45 grams
      1/4 cup sugar ~ 43 grams
      2 cup flour ~ 278 grams
      4 oz of butter already given in weight
      For salt and yeast, you can continue to use the teaspoon measurement since they are small enough amount.

  2. November 27, 2017 /

    I am such a sucker for homemade bread! This looks fantastic.

  3. November 27, 2017 /

    Brioche is my favorite bread! I totally need to try your recipe and I’m sure your tips and tricks will come super handy. It looks so good!!

  4. November 26, 2017 /

    Looks perfect for making french toast!

  5. November 26, 2017 /

    I love making homemade bread and brioche is one of my favorites. I love enriched dough so this is definitely my kind of recipe.

  6. November 26, 2017 /

    We make brioche all the time, as it’s a family recipe passed down by my grandmother etc. I love spreading wild blueberry jam on a brioche slice and dipping it into my hot chocolate. 🙂

    • November 26, 2017 /

      Oh sounds perfect!

  7. November 26, 2017 /

    I love making bread – I find it therapeutic. But I’ve never made brioche so I’m definitely adding this one to my list.

  8. November 25, 2017 /

    Your pictures make the brioche look really yummy. I want to eat that right now, coming out of the oven!

  9. November 25, 2017 /

    I love brioche but im not the best bread maker and have been too daunted to make it. Your instructions are so easy to follow im confident I could give this a go 🙂

  10. Ken and Mai
    November 25, 2017 /

    wild!!!!

Leave a Reply

Your email address will not be published. Required fields are marked *