A classic French brioche bread recipe that is completely foolproof. This loaf is light and fluffy in texture with an incredible depth of flavour due to the butter and egg content.
The French truly do make the tastiest bread in the world.
For this recipe, you will need: Strong white bread flour, instant yeast, eggs, whole milk, granulated sugar, salt and butter.
I'm trying to think of a better smell than fresh bread baking in the oven with the promise of a freshly cut slice slathered in butter and jam.
Or even better: stale leftovers that can be transformed into bread and butter pudding or heavenly French toast dripping in syrup.
Baking brioche bread has always frightened me a bit, it looks so impressive and has such an unusual texture and flavour, I thought it would be much more difficult to bake than a standard loaf.
Turns out baking French brioche bread is not too difficult at all.
There are different methods of baking brioche, the basic differences are that one method requires overnight proving in the fridge which is thought to improve flavour.
OR
You can use my quick and easy method that allows you to have a loaf of freshly baked brioche bread ready in the space of a few hours.
I have tried this recipe both ways and although I will admit the bread left to prove overnight did have an overall better flavour, it was really not that noticeable.
By all means do the long prove but if time is of the essence - I promise you will be seriously impressed with this quick and simple method.
What is French brioche bread?
Brioche is of French origin and is a bread enriched with butter and eggs. It is light and fluffy in texture and has a dark, golden and often shiny crust.
What does brioche bread taste like?
Brioche tastes richer than standard bread. It has a sweet almost cake-like taste. It's buttery and sweet and very delicious!
What can I make with leftover brioche?
The texture of brioche lends itself to so many great recipes.
I like it best as French toast as the bread soaks up the sweet egg mixture, the bread can then be lightly fried. The centre of the French toast is beautifully fluffy and soft, paired with the crisp outside is a match made in heaven.
Bread and butter pudding is another great way of using leftover brioche. It's also great as a sweet base to eggs benedict or toasted with jam.
Can I freeze brioche bread?
Yes, brioche bread can be frozen for up to two months.
Baking tips
- Brioche can be made by hand but it is much easier to use a stand mixer with the dough hook attached.
- Make sure the milk is only warm and not hot to the touch.
- There is a difference between 'active' yeast and 'instant' yeast - we are using instant yeast because it can be mixed straight into dry ingredients and doesn't need to be activated first.
- The mixed dough will feel slightly sticky but not so sticky it can't be easily handled.
How to make French brioche bread
This recipe is foolproof and does not require an overnight prove. You are going to love this bread because it's so delicious and versatile!
- Time needed: 3 hours 15 minutes (includes proving and baking time)
- Yields: 1 large 3lb loaf
- Sift 500g strong white bread flour into a large mixing bowl and mix in 7g instant yeast.
- Warm 200ml of whole milk in the microwave (do not make it hot - put your finger into the milk to test it first)
- Beat 2 large eggs and add them to the mixing bowl with the flour along with the warm milk, 2 tablespoons of sugar, 1 teaspoon of salt and 100g of softened butter.
- Mix slowly until everything is combined then increase the speed and continue to mix until you have a smooth and soft dough. It should feel stretchy and elastic as opposed to very sticky.
- Transfer the dough to a large bowl and cover with clingfilm. Leave it in a warm place until it has doubled in size (1-2 hours).
- When the dough has doubled in size, remove the clingfilm and use your fist to punch the dough down and knock the air bubbles out.
- Divide into three equal pieces and roll them into sausage shapes. Join the three pieces together at one end then plait the dough and join at the other end.
- Brush a 3lb loaf tin with melted butter and drop your plait into the tin. Cover with clingfilm and leave to prove for 15 minutes - or until the dough almost reaches the top of the tin.
- Preheat the oven to 200ºC /180 Fan/ Gas 6.
- Brush the top of the loaf with beaten egg and bake in the centre of the oven for 25-30 minutes.
- The brioche is ready when it has risen and the outer crust is golden brown.
- Once baked remove from the oven and leave to cool on a wire rack.
Step by step images to help you
Once the dough has proved, divide into three equal pieces then roll them into sausage shapes
Plait the dough by attaching the three pieces at one end and crossing them in a pattern from left to right
Drop the plaited brioche dough into a 3lb loaf tin
Bake for 25-30 minutes until the dough has risen and is golden brown on top
I hope you enjoy making and eating this delicious brioche loaf as much as I do!
More recipes I think you'll enjoy:
- Blueberry Banana Bread
- Ombre Berry Pancakes
- Orange and Hazelnut Biscotti
- Toffee Apple Bread Pudding
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Foolproof French Brioche Bread
Yield: 15 slices
Prep Time: 30 minutes
Cook Time: 30 minutes
Proving Time: 2 hours 15 minutes
Total Time: 3 hours 15 minutes
A foolproof recipe for authentic French brioche bread. Brioche is so versatile and a lot easier to make than you think!
Ingredients
- 500 g strong white bread flour
- 7 g instant yeast
- 2 large eggs, beaten
- 200 ml whole milk, warm (not hot)
- 100 g unsalted butter, softened
- 2 tbsp granulated sugar
- 1 tsp salt
Instructions
- Sift 500g strong white bread flour into a large mixing bowl and mix in 7g instant yeast.
- Warm 200ml of whole milk in the microwave (do not make it hot - put your finger into the milk to test it first)
- Beat 2 large eggs and add them to the mixing bowl with the flour along with the warm milk, 2 tablespoons of sugar, 1 teaspoon of salt and 100g of softened butter.
- Mix slowly until everything is combined then increase the speed and continue to mix until you have a smooth and soft dough. It should feel stretchy and elastic as opposed to very sticky.
- Transfer the dough to a large bowl and cover with clingfilm. Leave it in a warm place until it has doubled in size (1-2 hours).
- When the dough has doubled in size, remove the clingfilm and use your fist to punch the dough down and knock the air bubbles out.Divide into three equal pieces and roll them into sausage shapes. Join the three pieces together at one end then plait the dough and join at the other end.
- Brush a 3lb loaf tin with melted butter and drop your plait into the tin. Cover with clingfilm and leave to prove for 15 minutes - or until the dough almost reaches the top of the tin.
- Preheat the oven to 200ºC /180 Fan/ Gas 6.
- Brush the top of the loaf with beaten egg and bake in the centre of the oven for 25-30 minutes.
- The brioche is ready when it has risen and the outer crust is golden brown.Once baked remove from the oven and leave to cool on a wire rack.
Notes
Baking tips
- Brioche can be made by hand but it is much easier to use a stand mixer with the dough hook attached.
- Make sure the milk is only warm and not hot to the touch.
- There is a difference between 'active' yeast and 'instant' yeast - we are using instant yeast because it can be mixed straight into dry ingredients and doesn't need to be activated first.
- The mixed dough will feel slightly sticky but not so sticky it can't be easily handled.
Nutrition Information:
Yield: 15Serving Size: 1 grams
Amount Per Serving:Calories: 191Total Fat: 7gSaturated Fat: 4gUnsaturated Fat: 0gCholesterol: 40mgSodium: 164mgCarbohydrates: 27gFiber: 1gSugar: 2gProtein: 5g
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