Ingredients
For the Dough
- 3 1/2 cups bread flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 1/2 cup whole milk, lukewarm (~90-100F)
- 4 large eggs, at room temperature
- 3/4 cup (1 1/2 sticks) unsalted butter, softened but still cool, cut into tablespoon-sized pieces
For the Egg Wash
- 1 large egg
- 1 tablespoon whole milk
Make the Dough
In the bowl of a stand mixer fitted with the dough hook, combine the bread flour, sugar, instant yeast, and salt.
Add the lukewarm milk and the eggs.
Mix on low speed until a shaggy dough comes together.
Increase the speed to medium and knead for about 8-10 minutes, until the dough is smooth and elastic and pulls away from the sides of the bowl.
Add the Butter Slowly
With the mixer still on medium speed, add the softened butter one piece at a time.
Wait until each piece is fully incorporated before adding the next. The dough might look greasy or broken at this stage; this is normal. Just let the mixer keep running.
Once all the butter is incorporated, continue to knead for another 5-10 minutes until the dough is smooth, shiny, and passes the windowpane test. To do this, stretch a small piece of dough thin; you should be able to see light through it without it tearing.
Let the Dough Rise Overnight
Transfer the dough to a large, lightly oiled bowl. Cover it tightly with plastic wrap and place it in the refrigerator for at least 8 hours, or up to 24 hours.
Shape and Proof the Loaf
The next day, remove the cold dough from the refrigerator.
Turn it out onto a lightly floured surface and shape it into a loaf. Place it in a buttered 9×5-inch loaf pan.
Cover the pan loosely with plastic wrap and let it proof at room temperature for 1.5-2.5 hours, or until it has risen about 1 inch above the rim of the pan.
Bake the Brioche
About 30 minutes before baking, preheat your oven to 375F.
In a small bowl, whisk together the egg and milk for the egg wash. Gently brush this over the top of the risen loaf.
Bake for 30-35 minutes, until the top is deep golden brown. If it starts to brown too quickly, you can tent it with foil for the last 10 minutes of baking.
The loaf is done when an instant-read thermometer inserted into the center reads 190F.
Let the brioche cool in the pan for 10-15 minutes before turning it out onto a wire rack to cool completely before slicing.
Brioche Bread
Ingredients
For the Dough
- 3 1/2 cups bread flour
- 1/4 cup granulated sugar
- 2 1/4 teaspoons instant yeast
- 1 1/2 teaspoons Diamond Crystal Kosher Salt
- 1/2 cup whole milk lukewarm (~90-100F)
- 4 large eggs at room temperature
- 3/4 cup 1 1/2 sticks unsalted butter, softened but still cool, cut into tablespoon-sized pieces
For the Egg Wash
- 1 large egg
- 1 tablespoon whole milk
Instructions
- In the bowl of a stand mixer with the dough hook, combine the bread flour, sugar, yeast, and salt.
- Add the lukewarm milk and the eggs to the dry ingredients.
- Mix on low speed until a shaggy dough forms, then increase to medium and knead for 8-10 minutes until smooth and elastic.
- With the mixer running on medium, add the softened butter one piece at a time, waiting for each piece to incorporate before adding the next.
- Continue kneading for 5-10 minutes until the dough is smooth, shiny, and passes the windowpane test.
- Transfer the dough to a large oiled bowl, cover tightly with plastic wrap, and refrigerate for 8-24 hours.
- Remove the cold dough and shape into a loaf on a lightly floured surface.
- Place the dough in a buttered 9×5-inch loaf pan.
- Cover loosely with plastic wrap and let proof at room temperature for 1.5-2.5 hours, until risen 1 inch above the pan rim.
- Preheat the oven to 375F.
- Brush the loaf with the egg wash mixture.
- Bake for 30-35 minutes until deep golden brown and internal temperature reaches 190F.
- Cool in the pan for 10-15 minutes, then transfer to a wire rack to cool completely before slicing.
