Buttery Homemade Brioche Loaf Recipe

Key steps overview

• Mix dry ingredients in the bowl of a stand mixer and whisk to combine.
• Add eggs and water; reserve the butter for later.
• Using the dough hook, mix at medium speed until a smooth, stretchy dough forms, about 7–10 minutes.
• Add butter, one piece at a time, mixing fully between additions until the dough is soft and smooth (an additional 5–10 minutes of kneading may be needed).

A stand mixer with a dough hook is strongly recommended for best texture; hand-kneading will not yield the same result for this enriched dough.

Shaping, chilling and proofing

• Once the dough is developed and the butter incorporated, form it into a ball and place in a greased bowl.
• Cover and let rise at room temperature for 1 hour, then refrigerate for several hours or overnight to chill and slow fermentation.
• When ready, divide the chilled dough into two equal portions. For each loaf divide into three equal pieces, roll each piece into a 14″ log, braid, and tuck the ends under.

Final rise and baking

• Place braids into well-greased standard loaf pans and let rise, lightly covered, for about 2½–3 hours until puffy and nearly reaching the rim of the pans.
• Preheat the oven to 350°F (175°C). Brush the tops lightly with a mixture of egg white and milk for a glossy finish.
• Bake on a sheet for 30–35 minutes. Tent with foil after the first 15–20 minutes if the crust is browning too quickly.
• Bake until the center reaches at least 190°F (88°C) for a soft loaf; for a firmer, crustier loaf, bake to about 205°F (96°C).

Cooling and storage

• Remove the pans from the oven and let the loaves rest for 10 minutes, then transfer to a wire rack to finish cooling.
• Enjoy warm, or allow to cool completely before wrapping if storing.
• Store at room temperature in an airtight container for 3–4 days, or refrigerate for up to 6–7 days. To freeze, wrap whole loaves or slices in plastic wrap and heavy-duty foil, then place in a freezer bag for up to 3 months.

Homemade Rich Brioche Bread

Adapted from King Arthur Baking. A stand mixer with a dough hook is required for best results.

Ingredients

• 2 3/4 cups (330 g) unbleached all-purpose flour
• 1/4 cup (28 g) nonfat dry milk
• 3 tablespoons (47 g) granulated sugar
• 1 1/4 teaspoons (7 g) salt
• 1 tablespoon (9 g) instant yeast
• 3 large eggs, cold
• 1/4 cup (57 g) cool water
• 10 tablespoons (142 g) unsalted butter, cool room temperature, divided into 5 pieces
• 1 egg white (for wash)
• 1 tablespoon milk (for wash)

Instructions

Prepare the Dough

1. In the stand mixer bowl, whisk together the flour, dry milk, sugar, salt, and instant yeast. Add eggs and water, reserving the butter. Fit the mixer with the dough hook and mix at medium speed until a smooth, stretchy dough forms and cleans the bowl sides, about 7–10 minutes.
2. When the dough has some strength, add one piece of butter and mix until incorporated, 1–2 minutes. Continue adding butter pieces one at a time, scraping the bowl as needed. Knead an additional 5–10 minutes or until the dough forms a soft, smooth ball.
3. Shape the dough into a ball, place in a greased bowl, cover, and let rise at room temperature for 1 hour. Refrigerate for several hours or overnight to chill and slow fermentation.

Form & Bake the Bread

1. Grease two standard loaf pans. Remove chilled dough and divide into two equal pieces. Divide each piece into three equal portions.
2. On a lightly floured surface, roll each portion into a 14″ log. Braid the three logs into a simple three-strand braid and tuck the ends under. Place braids into the prepared pans, cover lightly, and let rise 2½–3 hours until puffy and nearly reaching the pan rim.
3. Preheat oven to 350°F (175°C). Whisk egg white and milk and brush the tops of the loaves. Bake on a baking sheet for 30–35 minutes, tenting with foil after 15–20 minutes if browning too quickly. Bake until the center reaches 190°F for a soft loaf, or 205°F for a firmer crust.
4. Remove pans from the oven, wait 10 minutes, then transfer loaves to a wire rack to cool. Serve warm or cool completely before storing.

Storage

Keep at room temperature in an airtight container for 3–4 days, refrigerate up to 6–7 days, or freeze wrapped in plastic and foil for up to 3 months.