Fresh Brioche Loaves
Making Fresh Brioche Loaves has never been so easy. This simple-to-make brioche recipe makes a perfect, golden, flaky crust that surrounds a buttery, tender bread. This bread goes perfect with your morning eggs or simply toast it and spread it with butter or jam. You will not be disappointed by this recipe. There is so much you can possibly make with this bread you will love it! Let us know how your Fresh Brioche Loaves turned out below.
Notes
Be sure the butter really is at room temperature. You can leave it out overnight. Sugar feeds the yeast’s growth and salt inhibits it. You want to add the sugar directly to the yeast but add the salt only after you’ve mixed in some flour.
Ingredients
- 1/2 cup warm water (110 – 120 degrees)
- 1 package dry yeast
- 3 tablespoon sugar
- 6 extra large eggs at room temperature
- 4 1/2 cup flour
- 2 teaspoon salt
- 1/2 pound (2 sticks) unsalted butter, at room temperature
- 1 egg mixed with 1 tablespoon milk, for egg wash
Instructions
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Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the paddle attachment. (If the bowl is cold start with warmer water so it’s at least 110 degrees when you add the yeast). Mix with your hand and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well mixed.
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With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 more minutes.
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Still on slow speed, add the soft butter in chunk and mix for 2 minutes, scraping down the beater until well blended.
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With the mixer still running, sprinkle in the remaining ¼ cup of flour. Switch the paddle attachment to a dough hook and mix on low speed for 2 minutes.
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Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.
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The next day, allow the dough to sit at room temperature for 1 hour. Grease two 8-1/2×4-1/2×2-1/2 inch loaf pans. Turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6×8-inch rectangle, then roll up each rectangle into a cylindrical loaf.
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Place each loaf, seam side down, into a buttered pan. Cover the pans with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2-1/2 hours.
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Preheat the oven to 375 degrees. When the loaves have risen, brush the top of each with the egg wash and bake for 40-45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.