"Homemade Brioche Bread Recipe with Step by Step Pictures. Soft and Fluffy buttery brioche bread recipe is super easy to make and make the best ever french toast and bread pudding."
Brioche is a bread of French origin and whose high egg and butter content gives it a rich and tender crumb. It is unlike our regular bread. It has high amount of egg and butter which gives a lovely yellow tint to the bread also makes it super rich and butter.
I enjoy brioche bread simple toasted with some butter and jam.
You can make delicious french toast or bread pudding using this.
Similar Recipes,
Whole Wheat Buns
Hamburger Buns
Masala Buns
Butter Buns
Egg Buns
Pav Buns
I have already shared a brioche bun recipe.
HOW TO MAKE BRIOCHE BREAD RECIPE
The Yeast Mix: Mix together milk with little sugar and yeast in a bowl. to activate the yeast.
The Dough: Making the dough in a stand mixer is best. Since the dough is sticky. Add all ingredients to the stand mixer. Use dough hook attachment in the mixer and mix till it comes together.
Butter Makes Better: add a good amount of soft butter when the dough is mixing. This butter makes the bread so rich and buttery.
Proofing of the Dough: Leave the dough to rise in a warm spot for 1 to 2 hours till it is doubled in size.
Cold Dough: Place the dough in fridge for couple of hours. This makes the butter in the dough to harden and firm up.
Final Proof: Divide the dough into equal portions. Roll it smooth and place it in a loaf pan. Leave to rise for 30 mins to 1 hour. If you let it rise for longer then the bread may collapse when baking.
Egg Washing: Egg wash is must for getting the golden shiny colour on top.
TIPS & TRICKS FOR BRIOCHE BREAD RECIPE
- The dough will be sticky so try use a dough hook in a beater or stand mixer or use a spoon to mix.
- Keeping the bread in fridge is very important to firm up the butter in the dough and easy handling.
- Don't let the bread rise too much in the loaf pan, else it may collapse when baking.
- Store the dough in a warm place when rising for fast action.
One of the questions which I often get is Why my bread is not rising. Why my dough is not doubling up. Why my bread is dense.
The answer for all those questions is activating yeast. Activating yeast is so easy. Just follow these steps.
If your mixture doesn’t look foamy.
STORAGE OF BRIOCHE BREAD
- Brioche bread can be stored at room temp for 3 to 4 days.
- Store the bread in fridge upto 10 days.
RECIPE SUGGESTIONS
Brioche bread can be used to make best ever french toast and bread pudding for its rich taste.
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
📖 Recipe Card
Brioche Bread Recipe
Ingredients
- 4 ½ cups All Purpose Flour
- 2 tsp Dry Yeast
- ¾ cup Sugar
- 1 cup Warm Milk
- 3 Eggs
- ½ cup Unsalted Butter
- 1 ½ tsp Salt
Instructions
- Take ¼ cup warm milk in a bowl. Add in little sugar and sprinkle over some yeast. Set aside for 5 mins till yeast activates.
- Now take eggs and sugar in a mixing bowl or bowl attachment of stand mixer.
- Use dough hook and give this a mix.
- Now add in the yeast mixture along with warm milk and mix well.
- Add in flour and salt and mix it till it comes together. The dough will be sticky.
- Add in little butter at a time and keep this mixing.
- Once all butter is added, switch on dough hook and mix till it comes together.
- Now transfer the dough into a greased bowl and cover it with a cloth.
- Keep this somewhere warm and leave to rise for 1 to 2 hours until doubled in size.
- Now give the dough a knead and put it in fridge for atleast 2 hours for the butter in the dough to firm up.
- Now divide the dough into equal portions.
- Take each portion and roll it into a ball.
- Place the balls in a greased loaf pan and leave to rise for 30 mins to 1 hour
- In the last 10 minutes of rising. Preheat the oven to 180 degree C.
- Now take an egg in a bowl and whisk gently till mixed.
- Brush this egg over the bread and bake in a preheated oven for 35 to 40 mins.
- Remove and cool in the tin for 5 mins and unmould.
- Cool the bread completely and then slice.
- Serve.
Video
Notes
- The dough will be sticky so try use a dough hook in a beater or stand mixer or use a spoon to mix.
- Keeping the bread in fridge is very important to firm up the butter in the dough and easy handling.
- Don't let the bread rise too much in the loaf pan, else it may collapse when baking.
- Store the dough in a warm place when rising for fast action.
STORAGE
- Brioche bread can be stored at room temp for 3 to 4 days.
- Store the bread in fridge upto 10 days.
RECIPE SUGGESTIONS
Brioche bread can be used to make best ever french toast and bread pudding for its rich taste.
Pictorial:
1)Take all your ingredients.
2)Take warm milk in a bowl
3)Add in little sugar
4)Sprinkle over yeast
5)Mix well and leave it aside for 5 mins to activate.
6)Now the yeast has activated.
7)Take eggs in a bowl of a stand mixer.
8)Add in sugar
9)Mix well
10)Add in the yeast mix
11)Add in milk
12)Mix well
13)Add in flour
14)Sprinkle over some salt.
14)Mix well
15)Knead it well for atleast 5 mins
16)Take soft butter and add little by little in.
17)Add butter in and keep kneading.
18)Now mix until the butter is mixed
19)Done.
20)Now the dough is done. 
21)Take a bowl, add little oil in.
22)Spoon the dough in the bowl.
23)Cover and set aside for 2 hours till it is doubled in size.
24)Now the dough is risen. Place the dough into the fridge for atleast 2 hours for the butter to firm up.
25)Now the dough is chilled and risen.
26)Transfer the dough to a well floured surface.
27)Divide it into equal portions.
28)Shape the dough into small balls and place it in a greased loaf pan.
29)Leave the dough to rise.
30)Beat an egg lightly
31)Brush the top of the bread with beaten egg.
32)Bake them.
33)Now the breads are baked.
34)Cool it completely
35)Slice and serve.
Rodney Bradshaw
Can this recipe be mixed in a bread machine. Then put into loaf pans?
Aarthi
yes i think you can.
Linda Lubben
Dough is extremely hard to handle.
Aarthi
Thats why we are keeping the dough in fridge. For easy working.
Nancy
No machines. Can do with just hands?
Aarthi
yes use a wooden spoon and bowl
Shalu
Wonderful bread. How can i half this recipe.