French Brioche Loaf Recipe
Airy, buttery and fluffy, this soft French brioche, is the perfect sweet bread for breakfast, brunches or to make French toast the next day.
Equipment
- mixer with hook attachment
- mixing bowls
- baking form 22(length)x12(width)x8(height)cm (9x5x3inch)
- weighing scale
Ingredients
for the brioche dough
- 1 pkt dry yeast (7g/¼oz)
- 50 ml full fat milk warm
- 30 gram caster sugar
- 300 gram all purpose flour
- 3 large eggs
- ½ teaspoon salt
- 150 gram unsalted butter
for the egg wash
- 1 tablespoon milk
Instructions
for the brioche dough
- Combine the warm milk with yeast and sugar. Let it sit for 10 minutes until it becomes frothy and bubbly.
- Break the eggs and beat lightly with a fork. Measure 120gm (4.2oz) and keep the rest for the egg wash.
- In a large bowl combine flour, eggs, salt and the yeast mixture. Use a mixer with the hook attachment and knead well for at least 10 minutes.
- Now mix the butter into the dough, one cube at a time. Leave at least a minute between every butter cube, to make sure it has incorporated well into the dough.
- Keep kneading for a further 5-10 minutes until the dough is glossy, smooth and very elastic.
first proofing
- Place the dough in a bowl, cover with a towel and let it rise for 2 hours at a warm place until it has doubled in size.
fermenting in the fridge
- Once the dough has risen, knock it back by flipping it over 3 times with your fingers. Place in the fridge and leave covered for at least 6 hours.
shaping into nantaise loaf
- Divide the dough into 8 equal portions. Shape each portion by folding in the edges towards the middle, and pressing them in. Carefully flip it over, and lightly flour the smooth surface of the dough portion.
- Cup your palm around the dough portion, and gently roll the dough on your work surface to form a round ball.
- Line 4 balls in a row on the right of your baking form and then 4 balls to the left of the form filling the gaps.
second proofing
- Brush the brioche with egg wash (remaining eggs and milk mixed together) and let it rise for 1½ hours covered at a warm spot. About 30 minutes before baking, preheat the oven to 200°C (390°F).
- Brush the loaf again with egg wash before baking.
baking the brioche
- Bake the brioche for 35 minutes in total. Check after 15-20 minutes if it has taken on the desired colour. If yes, cover the loaf with aluminium foil to avoid it from burning on the top.
- Let the brioche cool slightly before removing it from the baking form. Place the loaf on a wire rack for another 15 more minutes before slicing into it.
Notes
How to store brioche
Same like bread, brioche should be stored at room temperature in a bread box or paper bag (don't use plastic). Fresh made brioche is best eaten within 2-3 days. Alternatively you can freeze brioche for up to 3 months.
The dough seems very greasy
If you work in a warm kitchen it can happen that the butter melts while kneading. You can tell when the surface looks oily. To avoid that, place the bowl with the dough in the fridge for 10 minutes to chill the butter and continue kneading the dough.
The loaf has collapsed while baking
This is usually a sign that the dough has been over-proofed. Over-proofed dough resembles a balloon and the brioche will be very crumbly after baking. Make sure to process the dough when it has doubled in size.