The Best Brioche Bread Recipe

By Preppy Kitchen · 180 min

Ingredients

Instructions

1. In a stand mixer bowl, whisk together ½ cup flour, the milk, 1 tablespoon sugar and the yeast. Cover loosely and let stand at room temperature until foamy, 30–45 minutes.
2. Add 3 eggs, the salt, the remaining 2½ cups flour and the remaining 2 tablespoons sugar. Using the dough hook on medium-low, mix about 1 minute, scraping the bowl as needed, then knead about 8 minutes until shiny and elastic.
3. On low speed, add the butter one tablespoon at a time, waiting until each is fully incorporated before adding the next.
4. Increase to medium-low and knead about 8 more minutes until smooth and elastic. Scrape the dough into the bowl, cover and let rise in a warm place until doubled, about 45 minutes.
5. Grease an 8¼x4½-inch loaf pan with softened butter. Punch down the dough, turn it onto a lightly floured surface and cut into 3 equal pieces. Roll each into a 9-inch rope, braid them, pinch the ends together, tuck them under and place in the pan.
6. Cover loosely and let rise in a warm place until doubled, 40–60 minutes, until puffed above the rim of the pan. After the loaf has risen 20 minutes, preheat the oven to 375°F.
7. Whisk the water with the remaining egg. Brush the risen loaf with the egg wash.
8. Bake 35–40 minutes until deep golden brown, covering with foil after 25 minutes if the top browns too fast. Cool in the pan 5 minutes, then remove and cool on a wire rack. Serve warm or at room temperature. Store in an airtight container up to 1 week, or freeze slices up to 2 months.

Summarized from Preppy Kitchen's video. Watch it for the details.

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