Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Homemade Soft and Fluffy Brioche Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: Ivy
  • Prep Time: 25 minutes (excluding yeast activation and shaping)
  • Cook Time: 20 to 25 minutes
  • Total Time: 13 hours 5 minutes (including 8-12 hour refrigeration proofing and 1.5 hour final proofing)
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Description

This Brioche Loaf Bread recipe delivers a soft, buttery, and slightly sweet bread, perfect for breakfast or as a luxurious sandwich base. The dough is kneaded with care, proofed overnight for deep flavor development, then shaped into a loaf and baked to a golden perfection, resulting in a tender crumb and a shiny crust.

Ingredients

Wet Ingredients

  • 75 ml (5 tablespoons) Full Cream / Whole Milk (lukewarm)
  • 3 Eggs (medium, at room temperature)
  • 120 gr (1/2 cup) Unsalted Butter (soft, at room temperature)
  • 1 Egg (for Egg Wash)

Dry Ingredients

  • 9 gr (1 1/2 teaspoon) Instant (dry) Yeast
  • 80 gr (1/3 cup) Caster Sugar
  • 350 gr (2 1/3 cup) Plain / All-Purpose Flour
  • 1/2 teaspoon Fine Salt

Instructions

  1. Activate the Yeast: Place the lukewarm milk, half of the sugar, and the instant yeast in the bowl of your stand mixer. Mix to combine, then let it sit for about 10 minutes or until small bubbles or froth appear on the surface, indicating active yeast.
  2. Make the Dough: Add the whisked eggs, then the remaining sugar, flour, and salt into the bowl. Fit your mixer with the dough hook attachment and knead on medium speed for about 5 minutes or until a rough dough forms.
  3. Incorporate Butter: Add the softened unsalted butter gradually, a bit at a time. Knead on low speed until each addition is fully incorporated before adding more. This step ensures a smooth and rich dough.
  4. Knead Thoroughly: Increase the speed to medium-high and knead for 15 to 20 minutes until the dough is very soft, stretchy, and passes the "windowpane test," indicating proper gluten development. Cover the dough with plastic wrap or a tea towel and refrigerate to proof for 8 to 12 hours, or up to 24 hours for enhanced flavor.
  5. Divide the Dough: Remove the dough from the fridge and punch out any air. Transfer to a lightly floured surface and divide evenly into 8 pieces using a scale for accuracy.

    6. Shape the Rolls: Flatten each piece with your fingers, fold the edges toward the center and press to seal. Flip the dough seam side down. Pull the dough towards you while turning it 90 degrees repeatedly until the dough tightens, forming a smooth bun. Repeat for all pieces.

  6. Prepare for Final Proof: Place the shaped buns into a 14 x 28 cm (5.5 x 11 inch) loaf pan, lightly greased and lined with baking paper to prevent sticking.
  7. Egg Wash and Final Proof: Lightly whisk the remaining egg and brush it over the dough buns. Cover the pan and let the dough proof again at room temperature for about 1 to 1.5 hours, or until the buns have doubled in size.
  8. Bake the Brioche: Preheat your oven to 180°C (350°F). Bake the loaf for 20 to 25 minutes or until the bread has risen and the crust is golden brown. Allow the brioche to cool in the pan for about an hour before gently removing and transferring to a wire rack to cool completely.

Notes

  • Make sure your milk is only lukewarm to avoid killing the yeast.
  • Adding butter gradually allows it to incorporate fully without breaking the dough.
  • The windowpane test involves stretching a small piece of dough to check translucency, indicating proper gluten formation.
  • Using a loaf pan with baking paper and greasing prevents sticking and helps maintain shape.
  • Cooling the brioche before slicing helps set the crumb and improves texture.

Find it online: https://ivysrecipes.com/homemade-soft-and-fluffy-brioche-loaf-recipe/