Breads & Pastries

Classic French Brioche Loaf

Name: Classic French Brioche Loaf
Prep time: 30 min
Cook time: 35 min
Total time: 4 h 20 min
Yield: 10 servings
Cuisine: French
Ingredients: 350 g All-purpose flour; 50 g Granulated sugar; 7 g Active dry yeast; 5 g Salt; 3 Large eggs; 60 ml Whole milk, lukewarm; 150 g Unsalted butter, softened and cubed; 1 Egg (for egg wash); 1 tbsp Water (for egg wash)

4h 20min10 servingsMedium350 cal

This classic French brioche loaf is a rich, tender, and slightly sweet bread, distinguished by its high butter and egg content. It boasts a beautiful golden crust and a soft, airy crumb, making it perfect for breakfast, brunch, or as a delightful accompaniment to meals. Brioche originated in France, believed to have developed from a type of enriched bread in Normandy as early as the 15th century. Its name is thought to come from the Norman word "brier," meaning "to pound" or "to knead" the dough. Historically, it was a celebratory bread, symbolizing luxury and indulgence, and famously associated with Marie Antoinette's apocryphal 'Let them eat cake' (referring to brioche).

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Instructions

1
In the bowl of a stand mixer, combine flour, sugar, yeast, and salt. Whisk briefly to combine.
2
Add the 3 eggs and lukewarm milk to the dry ingredients. Mix on low speed with a dough hook until a shaggy dough forms, about 2-3 minutes.
3
Increase speed to medium-low and knead for 5 minutes until the dough starts to come together.
4
Begin adding the softened butter, one cube at a time, incorporating each piece fully before adding the next. This process will take about 10-15 minutes. Continue kneading on medium speed until the dough is smooth, elastic, and pulls away from the sides of the bowl, approximately 10-15 more minutes. It will be soft and sticky but should pass the windowpane test.
5
Transfer the dough to a lightly oiled bowl, cover with plastic wrap, and let it rise in a warm place until doubled in size, about 1.5-2 hours. Alternatively, for a deeper flavor, refrigerate overnight (8-12 hours).
6
Gently punch down the dough and turn it out onto a lightly floured surface. Divide it into 3-4 equal pieces and shape each into a smooth ball or log, depending on your preferred loaf shape.
7
Arrange the shaped dough pieces in a greased 9x5 inch loaf pan. Cover loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for another 1-1.5 hours, or until nearly doubled in size.
8
Preheat oven to 375°F (190°C). Whisk the remaining egg with a tablespoon of water for an egg wash. Gently brush the top of the brioche with the egg wash.
9
Bake for 30-35 minutes, or until golden brown and an internal temperature of 200°F (93°C) is reached. If the top browns too quickly, tent loosely with foil.
10
Remove from oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely before slicing.

Chef's Tips

•Storage: Store brioche in an airtight container at room temperature for up to 3 days, or freeze sliced brioche for longer storage, toasting directly from frozen.
•Substitutions: For a slightly less rich version, you can reduce the butter by 25-30g, though it will alter the classic texture. Dairy-free milk can be used, but the butter is essential for traditional brioche.
•Fun Fact: The term "brioche" is also used in physics to describe a type of doughnut-shaped particle accelerator!
•Serving Suggestion: Brioche is excellent toasted with jam, used for French toast, or as a base for sweet or savory sandwiches.