Heavenly Brioche Bread
Indulge in the exquisite delight of our Heavenly Brioche Bread, based on a cherished recipe from 'Baking with Julia,' a classic baking book. This rich, buttery bread is often hailed as the 'Queen of Bread' for good reason. With its tender crumb and golden crust, brioche is a versatile treat perfect for any occasion. Enjoy it on its own, as the base for a decadent French toast, or transform it into luxurious sticky buns and sumptuous bread pudding. Take your time with this recipe; each step is a labor of love that yields a truly magnificent bread. Trust the process, and allow the flavors to develop fully for an extraordinary result that will impress family and friends alike. Remember, no shortcuts or substitutions—only the purest ingredients for the ultimate brioche experience.
N/A
Servings
800
Calories
9
Ingredients
Ingredients
warm whole milk
1/3 cup (heated to 100-110°F)
active dry yeast
2 1/4 teaspoons
large egg
1
unbleached all-purpose flour
2 cups
sugar
1/3 cup
kosher salt
1 teaspoon
large eggs (lightly beaten, room temperature)
4
unbleached all-purpose flour
1 1/2 cups (approx)
unsalted butter
6 ounces (at room temperature)
Instructions
1
In the bowl of a heavy-duty mixer, combine warm whole milk, active dry yeast, a large egg, and 1 cup of unbleached all-purpose flour. Mix well with a rubber spatula until everything is blended smoothly.
2
Sprinkle the remaining 1 cup of flour over the mixture to cover it completely. Allow this sponge to rest uncovered for 30-40 minutes, or until the flour coating shows cracks, indicating the yeast is activating.
3
To the sponge, add sugar, kosher salt, lightly beaten eggs, and 1 cup of additional flour. Using a dough hook, mix on low speed for about 1-2 minutes until the dough starts to come together.
4
Gradually sprinkle in 1/2 cup more flour while mixing. Increase the mixer speed to medium and continue to mix for approximately 15 minutes, scraping down the bowl and hook as necessary. The dough should begin to wrap around the hook and slap against the sides of the bowl.
5
Prepare the unsalted butter by softening it until smooth and cool. With the mixer on medium-low speed, add the butter a few tablespoons at a time. The dough may appear to fall apart momentarily—don’t worry! Continue mixing.
6
After incorporating all the butter, raise the speed to medium-high for 1 minute, then reduce back to medium and beat the dough for another 5 minutes. It should come back together and feel cool, soft, and slightly sticky.
7
Transfer the dough to a large greased bowl, covering it tightly with plastic wrap. Let it rise at room temperature for 2 to 2.5 hours or until doubled in bulk.
8
Once risen, gently deflate the dough by lifting sections and letting them fall back into the bowl. Cover tightly again with plastic wrap and refrigerate the dough overnight or for at least 4-6 hours for extended flavor development.
9
If you choose not to bake immediately, deflate the dough, wrap it airtight, and freeze it for up to a month. Thaw in the refrigerator overnight when ready to use.
10
To bake, preheat the oven to 375°F. Divide the dough into 3 equal portions, then each portion into 6 pieces. Roll each piece into a ball and place in greased loaf pans—three rows with two balls each.
11
Cover the pans with plastic wrap and let the dough rise at room temperature for 2 hours or until doubled in size. Lightly brush with an egg wash before baking.
12
Use sharp scissors to snip a cross in the top of each ball, then bake for about 30 minutes or until an instant-read thermometer registers 200°F.
13
Remove from the oven and cool on a rack to room temperature. Enjoy your heavenly brioche bread as is or as the base for incredible French toast and delicious sticky buns!
Nutrition Information
50g
Fat
93g
Carbs
18g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Heavenly Brioche Bread?
Heavenly Brioche Bread is an exquisite, buttery yeast bread with a tender crumb and golden crust, based on a classic recipe from 'Baking with Julia'.
Why is brioche often called the 'Queen of Bread'?
It is known as the 'Queen of Bread' because of its high butter and egg content, resulting in a rich, luxurious texture and flavor.
What type of milk should be used for the dough?
The recipe requires 1/3 cup of warm whole milk heated to a temperature between 100-110 degrees Fahrenheit.
What kind of yeast is needed for this recipe?
You will need 2 1/4 teaspoons of active dry yeast.
How many eggs are required in total?
A total of five large eggs are used: one for the initial sponge and four lightly beaten eggs for the dough itself.
What type of flour is recommended for the best results?
The recipe specifies using unbleached all-purpose flour to achieve the correct texture.
What is the purpose of the 'sponge' in this recipe?
The sponge is an initial mixture of milk, yeast, egg, and flour that allows the yeast to activate and the flavor to begin developing.
How do I know when the sponge has rested long enough?
The sponge is ready after 30-40 minutes when the flour coating on top shows visible cracks, indicating yeast activity.
Can I use a regular hand mixer for this dough?
A heavy-duty stand mixer with a dough hook is recommended because the dough requires extensive mixing times and high-speed beating.
How long should the dough be mixed before adding butter?
The dough should be mixed for approximately 15 minutes on medium speed until it wraps around the hook and slaps against the bowl.
What state should the butter be in when it is added to the dough?
The 6 ounces of unsalted butter should be softened until smooth but still cool to the touch.
What should I do if the dough looks like it is falling apart when I add the butter?
Do not worry; it is normal for the dough to appear to fall apart temporarily as the butter is incorporated. Continue mixing as directed.
How long is the first rise at room temperature?
The dough needs to rise in a greased bowl at room temperature for 2 to 2.5 hours, or until it has doubled in bulk.
Is refrigeration necessary for this brioche recipe?
Yes, refrigeration for at least 4-6 hours or overnight is crucial for flavor development and making the dough easier to handle.
Can the brioche dough be frozen for later use?
Yes, once deflated, the dough can be wrapped airtight and frozen for up to one month.
How do I thaw frozen brioche dough?
Thaw the frozen dough in the refrigerator overnight when you are ready to use it.
What is the baking temperature for the brioche?
The bread should be baked in an oven preheated to 375 degrees Fahrenheit.
How do I shape the dough for the loaf pans?
Divide the dough into 3 equal portions, then divide each of those into 6 balls. Place them in greased loaf pans in three rows with two balls each.
How long is the second rise after shaping the loaves?
The shaped loaves should rise at room temperature for about 2 hours or until they have doubled in size.
What should I do right before putting the bread in the oven?
Lightly brush the tops with an egg wash and use sharp scissors to snip a cross in the top of each dough ball.
How can I tell if the brioche is fully cooked?
The bread is done when an instant-read thermometer inserted into the center registers 200 degrees Fahrenheit.
What is the approximate baking time for the loaves?
The loaves typically bake for about 30 minutes.
What are some serving suggestions for brioche?
It is delicious on its own, as a base for French toast, or used to make sticky buns and bread pudding.
How many calories are in a serving of this brioche?
One serving contains approximately 800 calories.
What is the fat content per serving?
Each serving contains 50g of fat.
How much protein does this bread provide?
There are 18g of protein per serving.
What is the carbohydrate count for this recipe?
One serving contains 93g of carbohydrates.
Are shortcuts or substitutions allowed in this recipe?
The recipe emphasizes that no shortcuts or substitutions should be used to ensure the purest and most authentic brioche experience.
What kind of salt is used in the recipe?
The recipe specifically calls for 1 teaspoon of kosher salt.
How many servings does this recipe make?
The recipe yields three loaf pans worth of bread, which can be sliced into multiple servings.