Brioche Bread
This is a rich, buttery bread that's closer to cake than a standard loaf. You'll need a stand mixer for this one; doing it by hand is a serious workout. The other key is the slow, cold fermentation in the refrigerator. That overnight rise is what develops the flavor and tender texture, and you can't rush it.
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 9x5-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.
Notes
If the top browns too quickly, tent with foil for the last 10 minutes of baking.