Brioche Bread

Equipment

• Stand mixer with dough hook (recommended due to dough richness)
• Mixing bowls
• Loaf pans or baking tray
• Plastic wrap or clean kitchen towel

Ingredients

• 4 cups (500g) all-purpose flour
• ¼ cup (50g) granulated sugar
• 1 teaspoon salt
• 2 ¼ teaspoons (1 packet) active dry yeast
• ¼ cup (60ml) warm milk (about 40°C / 105°F)
• 5 large eggs (room temperature)
• 1 cup (225g) unsalted butter, softened (cut into cubes)

• 1 egg
• 1 tablespoon milk

Instructions

Step 1: Activate the Yeast

1. In a small bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until it becomes foamy. This indicates the yeast is active.
2. Intensity Level: Low (simple step, but temperature matters—too hot will kill yeast).

Step 2: Mix the Dough

1. In a large bowl or stand mixer, combine flour, sugar, and salt. Add the eggs and yeast mixture. Mix on low speed until a sticky dough forms.
2. Increase speed to medium and knead for about 8–10 minutes until the dough becomes elastic.
3. Intensity Level: Medium (requires attention to texture—dough should pull together but still be soft).

Step 3: Incorporate Butter

1. Gradually add the softened butter, a few cubes at a time, while mixing. Allow each addition to fully incorporate before adding more.
2. Continue kneading for another 10–15 minutes until the dough is smooth, glossy, and slightly sticky.
3. Intensity Level: High (this is the most technical step; patience is key as the dough may look messy before it smooths out).

Step 4: First Rise (Bulk Fermentation)

1. Transfer the dough to a lightly greased bowl. Cover with plastic wrap or a damp cloth. Let it rise in a warm place for 1.5 to 2 hours, or until doubled in size.
2. Intensity Level: Low (passive time, but environment temperature matters).

Step 5: Chill the Dough

1. After the first rise, place the dough in the refrigerator for at least 1 hour. This step makes the dough easier to handle and enhances flavor.
2. Intensity Level: Low (resting phase, improves structure).

Step 6: Shape the Dough

1. Remove the chilled dough and divide it into equal portions. Shape into balls or braid into a loaf. Place into greased loaf pans or onto a baking tray.
2. Intensity Level: Medium (requires gentle handling to maintain air in the dough).

Step 7: Second Rise (Proofing)

1. Cover and let the shaped dough rise again for 1–1.5 hours until puffy and nearly doubled.
2. Intensity Level: Low (passive, but timing is important—overproofing can collapse the structure).

Step 8: Apply Egg Wash

1. Whisk together the egg and milk, then gently brush over the dough for a shiny, golden finish.
2. Intensity Level: Low (simple finishing step).

Step 9: Bake

1. Preheat oven to 180°C (350°F). Bake for 25–30 minutes until the top is golden brown and the bread sounds hollow when tapped.
2. If browning too quickly, cover loosely with foil halfway through baking.
3. Intensity Level: Medium (requires monitoring to avoid over-browning).

Step 10: Cool and Serve

1. Remove from oven and let the brioche cool in the pan for 10 minutes, then transfer to a wire rack. Allow to cool completely before slicing.
2. Intensity Level: Low (cooling is essential for texture).

Nutrition

Calories: 250–300 kcal · Protein: 6g · Fat: 14g · Carbohydrates: 30g · Saturated Fat: 8g · Sugar: 6g · Sodium: 180mg