French Brioche bread is soft, buttery, delicate bread that will leave you craving just one more slice; perfect topped with your favorite jam and out of this world amazing as French toast!
Today is Secret Recipe Club, Group B reveal day and I’ve probably said it like a dozen or more times, but I super love reveal day! This month I was assigned Deborah’s blog, Delicious Happens. She has a bunch of really amazing looking recipes I can’t wait to try, like Tropical Nut Bread, Biscuits and Pinapple Paletas. I knew I wanted to make bread as soon as I started looking through her recipe index, I chose to make this French Brioche and oh my am I so glad I did. It is so good, like eat more than one slice at a time good.
Usually I like to make a few changes here or there to the recipes I select each month, but some recipes are so simple and amazing all on there own, no alterations are needed. I did use warm milk, dry active yeast and all-purpose flour because that’s what I had on hand and the resulting bread was divine.
I made a grilled cheese sandwich the other day for lunch with a few slices of this Brioche and wow! I like to enjoy a slice or two with a little jam on top for breakfast. I’m a strawberry or peach butter kind of girl when it comes to jam on bread. However you choose to try it, it’s just delicious bread. I hope you will get a chance to make yourself a loaf soon, enjoy and happy baking!
Yield 1 loaf
recipe slightly adapted from French Brioche by Delicious Happens
- 2 Tbs milk, warm
- 2 tsp dry active yeast
- 1/2 tsp sugar
- 4 eggs, extra large
- 2 c unbleached all-purpose flour
- 1 tsp sea salt
- 3/4 c unsalted butter, softened
- 1 egg, beaten for egg wash
- In the bowl of your stand mixer fitted with the dough hook combine the warm milk, yeast and sugar; let bloom for about 5 minutes, until frothy.
- Add the eggs, sea salt, flour and butter, mixing on low speed for about 2 minutes, until the mixture begins to come together.
- Scrape down the sides of the bowl and mix on medium speed for 10 minutes, the dough will become smooth and sticky.
- Place the dough into a large floured bowl and cover tightly with plastic wrap, let rise at room temperature for 2 hours; until doubled in size.
- Punch down the dough and recover with plastic wrap, refrigerate for 4 hours or overnight.
- Prepare a 9"x5" loaf pan with butter.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface into an 8"x4" rectangle.
- Starting with the long side roll it into a log and place the dough seam side down in the pan and cover tightly with plastic wrap, let rise 1 1/2 - 2 hours until doubled in size.
- Preheat your oven to 375º F, brush the egg wash over the top of the dough and bake for 30-35 minutes, until golden brown.
- Remove from the oven and let cool in the pan for 35-40 minutes, transfer to a wire rack and cool completely,
- Slice and serve, store left over bread in an air tight container for up to 4 days, refrigerate to store for up to 1 week.