French Brioche | It Bakes Me Happy

French Brioche




Yield 1 loaf

recipe slightly adapted from French Brioche by Delicious Happens



  1. 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.
  2. Add the eggs, sea salt, flour and butter, mixing on low speed for about 2 minutes, until the mixture begins to come together.
  3. Scrape down the sides of the bowl and mix on medium speed for 10 minutes, the dough will become smooth and sticky.
  4. 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.
  5. Punch down the dough and recover with plastic wrap, refrigerate for 4 hours or overnight.
  6. Prepare a 9"x5" loaf pan with butter.
  7. Remove the dough from the refrigerator and roll it out on a lightly floured surface into an 8"x4" rectangle.
  8. 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.
  9. Preheat your oven to 375ยบ F, brush the egg wash over the top of the dough and bake for 30-35 minutes, until golden brown.
  10. Remove from the oven and let cool in the pan for 35-40 minutes, transfer to a wire rack and cool completely,
  11. 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.

Courses bread

Recipe by It Bakes Me Happy at