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!
This recipe comes from my time spent in the Secret Recipe Club, when I first started blogging years ago I used to participate every month. I was a fun way to meet like minded people and discover new recipes at the same time. During my years in the club I was a member of Group B. I always loved reveal day since it was the day you found out who had your site assigned and also what they chose to make.
The recipe for French Brioche bread is credited to the site Delicious Happens, Deborah has lots of really amazing looking recipes. Of course I love to bake bread, so as soon as I started looking through her recipe index. I chose to make this Brioche recipe 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 French Brioche bread 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, but however you choose to try it, it’s just plain delicious. 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.
Looking for more bread recipes to enjoy? Try these: