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Buttery Brioche Bread

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PREP TIME
40 min
COOKING TIME
25 min
TOTAL TIME
565 min
SERVINGS
16 servings
Breakfast French
Buttery Brioche Bread
Ingredients
  • 1 tablespoon active dry yeast
  • 1/3 cup warm water (110 degrees F)
  • 3 1/2 cups all-purpose flour
  • 1 tablespoon white sugar
  • 1 teaspoon salt
  • 4 large eggs
  • 1 cup butter, softened
  • 1/2 teaspoon vegetable oil, or as needed
  • 1 large egg yolk
  • 1 teaspoon cold water
Instructions
1
Gather all the necessary ingredients and materials beforehand.
2
Allow the yeast to dissolve in warm water in a small bowl, giving it time to become frothy and creamy. Let this mixture stand for 10 minutes, allowing the yeast to activate.
3
Combine flour, sugar, and salt in a large bowl, creating a well in the center. Then, add eggs and the yeast mixture to this well, mixing everything together until a smooth dough forms.
4
If needed, add 1 to 3 tablespoons of additional warm water at a time to help the dough come together, beating well each time.
5
Transfer the dough onto a lightly floured surface and knead until it becomes smooth, elastic, and well-developed, taking about 8 minutes to achieve this.
6
Spread 1/3 of the butter evenly across the dough, then knead it into the dough thoroughly. Repeat this process twice to incorporate the remaining butter, allowing the dough to rest for a few minutes between each addition of butter and giving it a total resting time of about 20 minutes.
7
Grease a large bowl with vegetable oil, place the dough inside it, and turn to coat evenly. Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in size, taking about 1 hour to achieve this.
8
Punch down the dough, cover it with plastic wrap, and refrigerate for 6 hours or overnight to allow the flavors to meld together.
9
Preheat the oven to 400 degrees F (200 degrees C), ensuring it is hot before baking. Grease two 8x4-inch loaf pans thoroughly to prevent the loaves from sticking.
10
Transfer the dough onto a lightly floured surface, divide it into 2 equal pieces, shape each piece into a loaf, and place them into the prepared loaf pans. Cover with greased plastic wrap and let rise again until doubled in volume, taking about 1 hour to achieve this.
11
Make an egg wash by beating the egg yolk and cold water in a small bowl, creating a smooth mixture. Brush this egg wash onto the tops of the loaves.
12
Bake the loaves in the preheated oven until their tops are deep golden brown, taking about 25 minutes to achieve this. Remove the loaves from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.