Classic French Brioche Bread Recipe

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📝 Description:

Brioche is a rich, buttery, and slightly sweet French bread with a soft, tender crumb and golden crust. Made with eggs, butter, and milk, it’s a luxurious bread that walks the line between pastry and bread. Whether enjoyed plain, toasted with jam, or used for decadent dishes like brioche French toast or bread pudding, it’s a versatile and elegant addition to your baking repertoire.

🌍 Origin:

Brioche originates from France, dating back to the 15th century. It’s considered a “viennoiserie,” blending techniques of bread and pastry. Historically associated with celebrations and Sunday breakfasts, it’s now beloved worldwide.

🧾 Ingredients Quantity:

For the Dough:

  • All-purpose flour – 3 ½ cups (420g)
  • Granulated sugar – ¼ cup (50g)
  • Salt – 1 tsp
  • Instant or active dry yeast – 2 ¼ tsp (1 packet or 7g)
  • Warm milk (110°F / 43°C) – ½ cup (120ml)
  • Large eggs – 4 (room temperature)
  • Unsalted butter – ¾ cup (170g), softened and cut into cubes

Egg Wash (for brushing):

  • Egg – 1
  • Milk or water – 1 tbsp

🧈 Optional Add-ins:

  • Orange or lemon zest – 1 tsp
  • Vanilla extract – 1 tsp
  • Chocolate chips or dried fruit – ½ cup
  • Pearl sugar or sliced almonds (for topping)

🍽️ Instructions:

🥣 1. Activate Yeast (if using active dry):

Mix yeast with warm milk and a teaspoon of sugar. Let sit 5–10 minutes until frothy. (Skip this step if using instant yeast.)

🥚 2. Make the Dough:

In a stand mixer fitted with the dough hook:

  • Combine flour, sugar, and salt.
  • Add eggs and milk (with yeast). Mix until dough comes together (about 2–3 minutes).
  • With mixer on medium-low, add butter a few pieces at a time until fully incorporated. This can take 10–12 minutes. The dough should be shiny, elastic, and slightly sticky.

⏲️ 3. First Rise (Proof):

Transfer dough to a greased bowl. Cover and let rise in a warm place until doubled — about 1.5 to 2 hours.

❄️ 4. Chill (Recommended):

Punch down dough, cover, and refrigerate overnight (or at least 4 hours). This improves flavor and makes shaping easier.

🍞 5. Shape the Dough:

Divide chilled dough into 3 or 4 equal pieces and braid, or place in a greased loaf pan. You can also form into rolls or buns.

⏳ 6. Final Proof:

Cover and let rise again until puffy and almost doubled (about 1 to 1.5 hours, depending on room temp).

🖌️ 7. Egg Wash & Bake:

Preheat oven to 375°F (190°C). Brush the loaf with egg wash. Bake for 30–35 minutes (loaf) or 20–25 minutes (buns), until deep golden brown and hollow-sounding when tapped.

❄️ 8. Cool & Serve:

Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

✔️ Tips for Success:

  • Use a stand mixer – this dough is soft and enriched; hand-kneading is difficult.
  • Chill the dough – it’s easier to handle and enhances flavor.
  • Don’t rush the rising times – patience is key to a light, airy crumb.
  • Use room temperature ingredients – especially eggs and butter.
  • Egg wash twice (once before baking, once halfway) for deep golden crust.

⭐ Recommendations:

  • Slice and toast with butter or jam for breakfast.
  • Use for brioche French toast, bread pudding, or gourmet burgers.
  • Add chocolate chips or cinnamon sugar for a sweet twist.
  • Store wrapped tightly at room temp for 2–3 days or freeze up to 1 month.

🥗 Nutrition (Per Slice – 1/12 of loaf):

  • Calories: ~240 kcal
  • Carbohydrates: 28g
  • Protein: 6g
  • Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 75mg
  • Sodium: 180mg
  • Sugar: 4g
  • Fiber: 1g

Would you like a lightened-up version (e.g. less butter, whole wheat), a no-mixer version, or a step-by-step photo guide for your Whaltisapp website?

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