When you have something tasty in mind that you want to make, this Brioche Loaf is a true winner. Using simple ingredients, you can create a loaf that the whole family can enjoy.
I have thought about Brioche Loaf ever since I had it at a restaurant one time. All it took was me trying it once and I was hooked for life. It truly amazes me how such a simple loaf of bread can bring so much joy to your life. On those cold winter days when you have nothing else to do, consider making this bread. Your kids will love making it with you! If you enjoy making bread, make sure you try out my Easy Homemade Bread from Scratch or my Instant Pot Cornbread Recipe.
Ingredients Needed to Make Brioche Loaf
Once you decide you want to make this loaf, you may be wondering what type of ingredients go into it. The ingredient list is simple, so you don’t have to worry about this being an expensive loaf to make. Make sure you grab all of these ingredients before you start making the loaf. And don’t forget, you can always make 1-2 extra loaves so that you can save time later! These loaves of bread are very freezable!
- All-purpose flour – Yes, you’ll need all-purpose flour to make this loaf of bread. I feel as though this loaf of bread is one of the best ones to make with all-purpose flour.
- Instant yeast – You can make this loaf of bread with Instant Yeast. Whenever I’m at the store, I try and stock up on yeast because we use so many of the packets for making bread.
- Salt – Don’t worry, you won’t use a lot of salt, just a pinch to help make it delicious!
- Sugar – You will need sugar to help make this brioche loaf super yummy!
- Butter – With just a little bit of butter, you’ll be able to make one of the most scrumptious loaves of bread out there!
Along with these ingredients, you’ll also need more eggs, milk, and butter. All of the ingredients work together to create a loaf of bread that is so amazing!
How to Make Brioche Loaf
Now that we’ve talked about the ingredients, I am going to show you how to make it! I promise that this is an easy recipe that everyone can make right in their own kitchen! If you’d like to see the complete directions to make this loaf, make sure you check out the recipe card!
How to Freeze Brioche Loaf
Once you have made this loaf, you may be wondering how you can freeze it. That is simple. You need to take the Brioche Loaf out of the bread pan, once it is cool. Wrap the loaf twice in either aluminum foil or Saran wrap. Once it is wrapped twice, you can store it in the freezer for up to six months. I like to label my bread so that I know when it was made and when it will expire.
When it comes to eating something delicious, don’t hesitate to make this Brioche Loaf.
- 3 1/3c all-purpose flour
- 2 tsp instant yeast
- 1/2 tsp salt
- 1/3 c sugar
- 1 c milk
- 5 oz butter melted
- 2 large egg
- 1 large egg beaten
- 1 tbsp milk
Optional for finishing touch
- 1 oz butter melted
- Combine all dry ingredients in a mixing bowl of stand mixer fitted with dough hook.
- On medium low speed, add egg then gradually add milk to incorporate with the mixture.
- Continue on that speed, slowly add melted butter to flour mixture and mix until cohesive dough starts to form. About 2 minutes.
- Make sure there is no dry flour remains. Scrape down the sides of the bowl with spatula if needed.
- Increase the speed to medium and continue kneading the dough until smooth and elastic and pull away from the sides of the bowl completely.
- Approximately 4 to 5 minutes.
- The dough is supposed to be a little bit wet due to the generous amount of butter and milk called for.
- Transfer the dough to a lightly floured surface. Start kneading with your hands.
- If the dough too sticky to handle, add more flour on your hands before kneading.
- Use your hands and gently lift and fold edge of the dough that’s farthest away from you toward the middle.
- Turn the dough 90 degrees and fold the other edge toward the middle again.
- Repeat the process of turning and folding the dough.
- Continue to knead until the dough form a smooth, round ball, about 1 to 2 minutes.
- Turn the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl.
- Cover tightly and let it proof until the dough is double in size, approximately 1.5 to 2 hours.
- Press down the dough and deflate. Transfer the dough to a lightly floured surface.
- Divide the dough into 2 equal pieces.
- Work with 1 dough at a time. Make sure to cover the other dough with plastic wrap to prevent it from drying out.
- Grease your baking pan.
- Press and stress the dough into a rectangle. Try to use your hands instead of a rolling pin to avoid overworking your dough.
- Roll the dough away from you into a loose cylinder, tuck the sides of the dough as you go.
- Pinch the seam with your fingers to secure the dough.
- Place the dough seam side down. Then carefully transfer it to your baking pan.
- Repeat the process with the remaining piece.
- Cover the pan tightly with plastic wrap and let the shaped dough proof second time until it’s double in size, approximately 1.5 to 2 hours.
- Preheat oven to 350F.
- Gently brush the top of unbaked brioche with egg wash mixture.
- Bake until the loaf turn deep golden brown color, approximately 40-55 minutes, remember to rotate the baking pan half way of the process.
- Let the loaf cool in the pan for 15 minutes before unmold it.
- Brush the top and the side of brioche loaf with extra melted butter (if desired).