Get your

inspiration 

from 

EsmeSalon Recipes

Get access to 1000+ homemade tried and tested recipes by home chefs

By subscribing, I agree to receive a newsletter, exclusive content and free gifts, and declare that I have read the privacy policy and terms and conditions.

Brioche Bread

Please Spread the love, Sharing is Caring!

As an Amazon Associate, I earn from qualifying purchases.
Please note that EsmeSalon may have a financial relationship with some of the vendors we mention in this post which means we may get compensated financially or in kind, at no extra cost to you if you make a purchase through any link in this post. Please refer to our Affiliate Disclosure and Privacy Policy should you require any additional information.


This Brioche Bread was by far the most delicious bread I’ve ever made! It’s a lot of work, but so, so good. I couldn’t believe how fluffy and light the loaf was – I mean, look at how high it rose in the pictures! So delicious too. Worth the effort, I’d say!

Brioche is a bread of French origin whose high egg and butter content gives it a rich and tender crumb. Chef Joël Robuchon described it as “light and slightly puffy, more or less fine, according to the proportion of butter and eggs”

Yield: 2 loaves

Brioche Bread

an image of Brioche Bread proofing, and rising in baking pan and another fully baked

This Brioche Bread was by far the most delicious bread I've ever made! It's a lot of work, but so, so good. I couldn't believe how fluffy and light the loaf was - I mean, look at how high it rose in the pictures! So delicious too. Worth the effort, I'd say!

Sponge Time 45 minutes
Knead & Rest Time 1 hour 40 minutes
Bake Time 30 minutes
Total Time 2 hours 55 minutes

Ingredients

Sponge

Dough

  • 6 large eggs at room temperature (320g)
  • 3 cups AP flour (384g)
  • 1/2 cup granulated sugar (105g)
  • 2 tsp salt (12g)
  • 1 cup butter, softened (227g)

Egg wash

  • 1 egg
  • 1 tbsp. water (12,5 ml)

Instructions

  1. Add sponge ingredients to the bowl of a stand mixer.
  2. Mix with a spatula, cover with plastic wrap and let it stand for 45 minutes.
  3. Then add the dough ingredients except for the butter, mix with the mixer with the dough hook on medium speed until well combined.
  4. Then increase the speed to medium-high and continue mixing until the dough pulls away from the sides and looks shiny and elastic.
  5. This should take 10 to 13 minutes.
  6. Scrape down the sides every 4 to 5 minutes.
  7. Add the butter very slowly and gradually!
  8. 1 tbsp at a time while the mixer is running, letting it mix in completely before adding the next spoonful.
  9. It should take at least 13 to 15 minutes for this.
  10. Then mix for 5 to 7 more minutes afterward until the dough passes the windowpane test.
  11. I had to add a bit more flour as I think my kitchen was too hot so the dough wouldn't come together.
  12. But that worked like a charm, and it came together beautifully.
  13. Cover the bowl with plastic wrap and let it rise for about an hour or until it doubles in size.
  14. Then turn it out on a lightly floured surface and punch down.
  15. Divide the dough in half, then cut each half into 6 equal pieces.
  16. Flatten each piece in the shape of a rectangle, then roll them up from the short side.
  17. Grease two loaf pans (8"x5") with butter.
  18. Place 6 pieces in each pan, seam side down.
  19. Cover with plastic wrap and allow to rise until doubled in size, about an hour to 90 minutes. I only had 45 minutes, and it worked perfectly.
  20. Brush with egg wash and sprinkle lightly with salt.
  21. Preheat the oven to 375°F/190°C.
  22. Bake until deeply golden brown on top and baked through, about 30 minutes.
  23. I tented mine with foil after about 15 minutes to prevent it from burning.
  24. Let it cool for 5 minutes, then turn out onto a cooling rack to cool completely.

A few notes:

  1. Be prepared to hold down your stand mixer on the counter!
  2. This dough is sticky and tough work to mix, and it pushes the mixer to its limit.
  3. Oh, and I most definitely do not suggest trying to make this without a stand mixer - it is NOT easy to mix and knead!!
  4. I recommend measuring the weights rather than using the cup sizes.
  5. This dough benefits from precision.
  6. You can make this the day before you need it, put it in the fridge after
    the first rise - just punch it down right in the bowl, recover with plastic,
    and stick it in the fridge.
  7. The extra time is supposed to really help the flavor develop, but I found it to be delicious even on the same day.
  8. Proof until doubled before baking, up to 2 and a half hours.
  9. This was by far the most delicious bread I've ever made!
  10. It's a lot of work, but so, so good. I couldn't believe how fluffy and light the loaf was - I mean, look at how high it rose in the pictures! So delicious too.
  11. Worth the effort, I'd say!


Original Source:  Delish

Notes

Prepared, tried, and tested by COrlea from The Recipe Hunter: Tried  and Tested Recipes from Home Chefs and SA Tasty Recipes – Saffas  Daily Recipes

I hope you will have a go at this one and when you tested and made this recipe, please will you be so kind as to visit the post and give it a rating and review, please and thank you. You can also share it on Instagram and mention @_EsmeSalon or tag #shareEScare

Did you make this recipe?

If you made this recipe, I'd love to see what you did. Please share a picture with me on Pinterest and leave me a note on the pinned post and tell me how it went! It will also be highly appreciated if you wish to leave a rating and review on the blog post. Thanks in advance

More Bread Recipes

Brioche Bread

Looking for some items mentioned in this recipe from Amazon:

Hamilton Beach Classic Stand and Hand Mixer, 4 Quarts, 6 Speeds with QuickBurst, Bowl Rest, 290 Watts Peak Power, Black, and Stainless
Hamilton Beach Classic Stand and Hand Mixer, 4 Quarts, 6 Speeds with QuickBurst, Bowl Rest, 290 Watts Peak Power, Black, and Stainless
Stainless Steel Baking Sheet Tray Cooling Rack with Silicone Baking Mat Set, Cookie Pan with Cooling Rack, Set of 6 (2 Sheets + 2 Racks + 2 Mats), Non Toxic, Heavy Duty & Easy Clean
Stainless Steel Baking Sheet Tray Cooling Rack with Silicone Baking Mat Set, Cookie Pan with Cooling Rack, Set of 6 (2 Sheets + 2 Racks + 2 Mats), Non Toxic, Heavy Duty & Easy Clean
Fleischmann’s Yeast, Fleischmann’s Instant Dry Yeast, 16 Ounce – 1 Pack, Fast-Acting, Gluten Free, No Preservatives
Fleischmann’s Yeast, Fleischmann’s Instant Dry Yeast, 16 Ounce - 1 Pack, Fast-Acting, Gluten Free, No Preservatives

We invite you to join our FB Group and share your own homemade recipes and I will then showcase your recipe and picture with credit to you on the blog.

Copyright © 2022 esmesalon.com – All rights reserved.

  • Make tomorrow more amazing than today!
  • Just believe in yourself and dream big.
  • Do not give up on your hopes. Take care always.

COPYRIGHT STATEMENT

I, Esme Slabbert, am the author and creator of this site, EsmeSalon. It is unlawful to re-use any content from this blog, without my written permission. Please contact me should you wish to discuss it further.

MISSION STATEMENT

My goal is to provide the best homemade recipes that are healthy for all families to enjoy. I also endeavor to showcase and share other bloggers and promote them on my Blog. You will also find Resources and Courses and Services for Bloggers which I promote from time to time.

Leave a Comment

 

Skip to Recipe