Buttery, golden brown fluffy bread with a delicate texture that is super addictive.
This egg-style braided show stopper with its ultra-soft texture and the rich buttery flavor is absolutely perfect for any sandwich filling, or French toast for breakfast plus it makes the best breakfast toast on the planet.
Our bread recipe is enriched with butter and eggs and the texture is fluffy inside like a croissant or an egg dough sweet roll which you can make instead of loaves with this recipe.
If you're a grilled cheese lover this will be a gourmet step up from plain white bread and will taste like it came from a French restaurant.
I love bread made from scratch the house smells so comforting and it's hard to wait even of few minutes to cool down before slicing a big piece and slathering it with butter.
We also love no-knead french bread or pizza dough that I make often, and now it's so super simple even the kids can make it.
This bread can be shaped any way you like, loaves, braided, or perfectly made into rounds for rolls.
Scroll down to the printable recipe card at the bottom to see the simple pantry ingredients and instructions.
Brioche Perfection
We use bread flour, fresh eggs, and salted butter all top good grade-quality brand names for our brioche.
It's very important you read the tips first for proofing the dough.
This bread can be made kneading by hand but it's very delicate and we do recommend using an industrial heavy-duty mixer NOT A HAND-HELD Electric style MIXER for the best results.
Keep in mind you can make this in any shape, leave it plain or even use this recipe for making dinner brioche dinner rolls they are a sweet lovely addition to any meal or holiday table.
Brioche Rolls
- make this recipe and let it rise for 1 hour covered then punch it down
- divide the dough into 12 pieces and roll them into balls (or braid them using 3 long strips)
- place into a greased 13 x 9 pan proof for another hour
- brush with eggwash
- bake at 350 degrees for 25 minutes
Ingredients You Will Need
- (scroll down to the printable recipe card for exact measurements and completed instructions)
- warm milk (110 degrees )
- granulated sugar
- dry active yeast
- bread flour
- salt
- eggs
- vanilla extract
- unsalted butter softened (at room temperature)
- use egg wash to brush before baking
Tips:
- let rise in a warm place( I usually turn my stove on for around 1/2 hour, shut it off and place the dough in the bowl covered on the stovetop)
- make sure the water is warm to the wrist when mixing with yeast at 110 degrees
- Proofing times will vary depending on the temperature of the dough and the climate you live in. Use your fingertip to see if the dough bounces back slightly, then it's ready to be baked. If the indentation stays, it's starting to over-proof, and needs to be baked. If the bread deflates using your fingertip, then it has over-proofed.
- any shapes can be made, ropes, braids, or just a round loaf
- the bread freeze perfectly for up to 3 months
Shapes To Make
- round pan
- criss-cross
- braided long loaf
- round braided loaf
- regular long loaves
- any moldable shaped pans
- round balls for making rolls
Pin for later
More Bread Recipes We Love
Cinnamon Bun Recipe
Easy No-Knead Bread or Pizza
Focaccia Herb Bread
Homemade Pita Bread
Beer Bread
Broccoli Cheese Cornbread
Brioche Bread Loave
If you're looking for delicious toast for breakfast, hamburger rolls, french toast, or fabulous-tasting sandwich bread, look no further this brioche will be the best for all of them.
Don't be afraid to get creative in the shapes, the bread can be shaped into any form you desire and still slices well or make perfect rolls!
Warning we do make several loaves and freeze the bread as it's a family favorite and will not last long with just one batch.
Yield: 24 slices
Brioche Bread
Brioche is a not-too-sweet buttery wonderful yeast bread made with eggs, milk, and butter, giving it the perfect texture. Brioche bread originated in France.
Prep time: 25 MinCook time: 25 MinInactive time: 2 HourTotal time: 2 H & 50 M
Ingredients
- 1 1/4 cups warm milk (110 degrees )
- 1 cup granulated sugar
- 2 teaspoons dry active yeast
- 7 1/4 cups bread flour
- 1/2 teaspoon salt
- 6 eggs
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened (at room temperature)
- Brush before baking:
- 1 egg yolk
- 1 teaspoon cold water
- Beat these two together and set them aside.
Instructions
- Prepare a cookie sheet with parchment paper for braided dough or 2 greased loaf pans.
- Dissolve the yeast in warm water for 10 minutes.
- In a large bowl using a heavy-duty electric stand mixer with a dough hook, add the flour, sugar, vanilla, yeast mixture, and salt, and mix until this starts to come together (do not use a handheld mixer it will burn out the motor).
- Add the eggs still mixing with the dough hook.
- Mix this together until smooth using a dough hook or knead for at least 8 minutes (use a timer).
- Add slices of butter folding it into the dough this will take about 8 minutes with the dough hook using an industrial mixer or around 15 minutes kneading by hand.
- When the dough comes together it's ready ( you may need additional flour use a few tablespoons at a time)
- Let the bread rise for around 2 hours (or for rolls 1 hour) in a covered bowl see tips for proofing dough since the environment varies.
- Place the dough into forms into sprayed loaf pans or shape it into braids and add to your baking pan lined with a Silpat mat or parchment paper.
- Place the shaped dough in a warm place and rise until doubled in volume (covered with plastic wrap that's oil sprayed to prevent sticking)
- For Baking:
- Preheat the oven to 400 degrees.
- Brush the risen dough with egg yolk and water mixture.
- Bake at 400 degrees until browned usually, this takes around 20 to 25 minutes or until golden brown.
- Cool completely before storing in a plastic bag or freezing.
- Bread will freeze well for up to 4 months.
- Note: for rolls: roll into balls I use a muffin tin or large 13 x 9 pan or 1 square pan and a bread loaf, let rise and bake with the egg on top.
Notes
Tips:
- let rise in a warm place( I usually turn my stove on for around 1/2 hour, shut it off and place the dough in the bowl covered on the stovetop)
- make sure the water is warm to the wrist when mixing with yeast at 110 degrees
- Proofing times will vary depending on the temperature of the dough and the climate you live in. Use your fingertip to see if the dough bounces back slightly, then it's ready to be baked. If the indentation stays, it's starting to over-proof, and needs to be baked. If the bread deflates using your fingertip, then it has over-proofed.
- any shapes can be made, ropes, braids, or just a round loaf
- the bread freeze perfectly for up to 3 months
Shapes To Make
- round pan
- criss-cross
- braided long loaf
- round braided loaf
- regular long loaves
- any moldable shaped pans
- round balls for making rolls or braids
Brioche Rolls
- make this recipe and let it rise for 1 hour covered then punch it down
- divide the dough into 12 pieces and roll them into balls (or braid them using 3 long strips)
- place into a greased 13 x 9 pan proof for another hour
- brush with eggwash
- bake at 350 degrees for 25 minutes
Nutrition Facts
Calories
265.73Fat (grams)
10.07Sat. Fat (grams)
5.61Carbs (grams)
36.83Fiber (grams)
1.18Net carbs
35.65Sugar (grams)
9.12Protein (grams)
6.93Sodium (milligrams)
71.68Cholesterol (grams)
70.89
Pin for later
More Recipes We Love
Mom's Foccacia
Pizza Dough
Panzerotti
No Knead Bread
Easter Bread
