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Tender Brioche Bread

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A rich, buttery, and tender homemade brioche bread with a soft pillowy texture and golden crust, perfect for breakfast, brunch, or a sweet treat.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour
  • 2 ¼ tsp (7 g) active dry yeast
  • ¼ cup (50 g) granulated sugar
  • 1 ½ tsp (9 g) salt
  • ½ cup (120 ml) whole milk, warmed to about 110°F (43°C)
  • 5 large eggs (4 for dough, 1 for egg wash), room temperature
  • 1 cup (227 g) unsalted butter, softened
  • 1 tsp vanilla extract (optional)
  • 1 tbsp honey (optional)

Instructions

  1. Activate the yeast: In a small bowl, combine the warm milk (110°F / 43°C) with 1 tablespoon of sugar and the active dry yeast. Let it sit for 5-7 minutes until foamy.
  2. Mix dry ingredients: In the bowl of your stand mixer, whisk together the flour, remaining sugar, and salt.
  3. Add wet ingredients: Crack 4 room temperature eggs into the flour mixture, pour in the yeast mixture, and add vanilla extract if using. Mix with the dough hook on low speed until the dough comes together, about 2 minutes.
  4. Knead the dough: Increase the mixer speed to medium and knead for about 5 minutes until the dough is elastic but still sticky.
  5. Add butter gradually: With the mixer running, add the softened butter tablespoon by tablespoon over 8-10 minutes.
  6. First rise: Transfer the dough to a clean, lightly greased bowl. Cover and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
  7. Shape the dough: Punch down the dough, turn onto a floured surface, and shape into a loaf or divide into smaller balls for buns.
  8. Second rise: Place shaped dough into greased loaf pan or molds. Cover and let rise for 45-60 minutes until puffy and nearly doubled.
  9. Preheat oven to 350°F (175°C).
  10. Egg wash: Beat the remaining egg with 1 teaspoon of water and brush over dough surface.
  11. Bake for 30-35 minutes until deep golden and hollow sounding when tapped. Tent with foil if browning too quickly.
  12. Cool: Let cool in pan for 10 minutes, then turn out onto wire rack. Wait at least 1 hour before slicing.

Notes

[‘Milk temperature should be warm but not scalding (around 110°F/43°C) to activate yeast properly.’, ‘Add softened butter slowly, one tablespoon at a time, to keep dough tender and silky.’, ‘Allow dough to rise fully without rushing for best texture and flavor.’, ‘Brush dough with egg wash for a glossy, golden crust.’, ‘Be gentle when shaping to preserve air bubbles for lightness.’, ‘Check oven at 25 minutes to avoid burning; tent with foil if needed.’, ‘Cool bread at least 1 hour before slicing to avoid gummy texture.’, ‘For dairy-free, substitute milk with almond or oat milk and use vegan butter.’, ‘For gluten-free, use a gluten-free all-purpose flour blend designed for bread.’]

Nutrition

Keywords: brioche bread, homemade bread, buttery bread, breakfast bread, soft bread, rich bread, easy brioche recipe

Find it online: https://magnetmeal.com/tender-brioche-bread-recipe-easy-homemade-rich-buttery-flavor-guide/