Sweet Brioche Loaf
This Sweet Brioche Loaf is a rich, buttery, and slightly sweet bread with a soft, airy texture and a golden crust. Perfect for breakfast, afternoon tea, or special occasions, this classic French bread can be enjoyed plain, toasted, or used in recipes like French toast and bread pudding. With simple ingredients and step-by-step guidance, you’ll create a bakery-quality loaf right in your own kitchen.
Equipment
- 1 Stand mixer with dough hook (optional)
- 1 Large Mixing Bowl
- 1 Measuring Cups and Spoons
- 1 Digital kitchen scale
- 1 Dough scraper or knife
- 1 Pastry brush
- 1 Loaf pan (9x5 inch or 8x4 inch)
- 1 Plastic wrap or kitchen towel
- 1 Wire rack
- 1 Oven thermometer (optional)
Ingredients
- 3 ½ cups all-purpose or bread flour
- ¼ cup granulated sugar
- 2 ¼ tsp active dry or instant yeast
- ½ cup whole milk warm, about 110°F/43°C
- 4 large eggs room temperature
- 1 tsp salt
- ½ cup unsalted butter softened, cut into cubes
- 1 tsp vanilla extract optional
- 1 egg for egg wash
- 1 tbsp milk or water for egg wash
Instructions
Step 1: Prepare the Dough
- Activate the Yeast (if using active dry yeast): In a small bowl, mix warm milk with a teaspoon of sugar. Sprinkle the yeast over and let sit for 5–10 minutes until foamy. If using instant yeast, skip this step.
- Mix Dry Ingredients: In a large mixing bowl or stand mixer, combine flour, sugar, and salt.
- Add Wet Ingredients: Add the yeast mixture (or dry yeast), eggs, and vanilla extract. Mix until combined.
- Incorporate Butter: Gradually add softened butter, a few cubes at a time, while mixing. The dough will be sticky at first.
- Knead the Dough: Knead with a stand mixer on medium speed for 8–10 minutes or by hand for 15 minutes, until smooth and elastic.
Step 2: First Proofing
- Let it Rise: Place the dough in a greased bowl, cover with plastic wrap, and let it rise in a warm place for 1.5–2 hours until doubled in size.
Step 3: Shape the Loaf
- Deflate and Shape: Gently punch down the dough. Shape it into a log and place it in a greased loaf pan.
- Second Proofing: Cover and let it rise again for 45 minutes to 1 hour until puffy and slightly above the pan’s rim.
Step 4: Bake the Brioche
- Preheat the Oven: Set to 350°F (175°C).
- Apply Egg Wash: In a small bowl, whisk together one egg and 1 tablespoon of milk or water. Brush over the dough’s surface.
- Bake: Bake for 30–35 minutes until golden brown. If it browns too quickly, cover it loosely with foil after 20 minutes.
- Cool: Let it rest in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For a Softer Texture: Use all-purpose flour instead of bread flour.
- Flavor Enhancements: Add citrus zest, chocolate chips, or a touch of honey for variation.
- Make-Ahead Option: Refrigerate the dough overnight after the first rise for better flavor and easier handling.
- Storage: Keep at room temperature for up to 3 days in an airtight container. Freeze for up to 2 months.