Brioche is a rich, buttery, and slightly sweet bread with a tender crumb and golden crust. This recipe creates a classic brioche loaf that’s perfect for breakfast, brunch, or as a side with dinner.
Ingredients:
- For the Sponge (Starter):
- 1/2 cup warm milk (105-115°F)
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1 tablespoon granulated sugar
- 1 1/2 cups all-purpose flour
- For the Dough:
- 4 large eggs, at room temperature
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour (approximately)
- 1 cup (2 sticks) unsalted butter, softened and cut into small pieces
- Egg Wash (for brushing):
- 1 egg
- 1 tablespoon milk
Instructions:
- Make the Sponge:
- In a large bowl, combine the warm milk, yeast, and 1 tablespoon sugar. Let it stand for 5-10 minutes, or until foamy.
- Stir in the 1 1/2 cups of flour until a smooth batter forms. Cover the bowl with plastic wrap and let it rise in a warm place for 30 minutes.
- Make the Dough:
- Add the eggs, 1/4 cup sugar, and salt to the sponge mixture. Mix well.
- Gradually add the remaining 3 1/2 cups of flour, mixing until a shaggy dough forms.
- Knead the dough on a lightly floured surface for 5-7 minutes, or until smooth.
- Gradually add the softened butter, one piece at a time, kneading until it’s fully incorporated and the dough is smooth and elastic. This process may take 10-15 minutes.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
- Shape the Loaf:
- Gently punch down the dough to release the air.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 6 equal pieces.
- Roll each piece into a smooth ball.
- Arrange the balls in a greased and floured 9×5 inch loaf pan.
- Cover the loaf pan with plastic wrap and let it rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
- Prepare the Egg Wash:
- Preheat oven to 350°F (175°C).
- In a small bowl, whisk together the egg and milk.
- Bake the Loaf:
- Brush the top of the loaf with the egg wash.
- Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
- Cool and Serve:
- Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Tips and Notes:
- Yeast Activation: Make sure your milk is warm enough to activate the yeast, but not too hot, or it will kill the yeast.
- Kneading Time: Be patient when kneading in the butter. It takes time for it to fully incorporate, but it’s essential for a smooth and tender brioche.
- Proofing: Allow the dough plenty of time to rise. This is crucial for a light and airy texture.
- Egg Wash: Brushing with egg wash will give the loaf a beautiful golden color and a glossy finish.
Enjoy your delicious homemade Brioche Loaf!