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Brioche Bread

A warm, buttery brioche bread that rewards gentle effort with a tender crumb, perfect for toast, French toast, or enjoying with tea.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings: 12 slices
Course: Breakfast, Brunch
Cuisine: French
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough Ingredients
  • 2/3 cup heavy cream, at room temperature
  • 1 cup milk plus 1 tablespoon, at room temperature
  • 1 large egg, at room temperature
  • 1/3 cup sugar
  • 4 cups all-purpose flour (or 1/2 cup cake flour and 3 1/2 cups bread flour)
  • 1 tablespoon active dry yeast or instant yeast
  • 1 1/2 teaspoons salt
For the Egg Wash
  • 1 beaten egg with 1 teaspoon water for egg wash
For the Simple Syrup
  • 1 tablespoon sugar dissolved in 1 tablespoon hot water

Method
 

Preparation
  1. In the bowl of a stand mixer fitted with a dough hook, add the heavy cream, milk, egg, sugar, cake flour, bread flour, yeast, and salt in that order.
  2. Set the mixer to stir and knead for 15 minutes. If the dough sticks, add more flour one tablespoon at a time until it pulls away from the sides.
  3. Cover the dough with a damp towel and let it rise in a warm place until doubled in size, about 1-2 hours.
  4. Grease two baking vessels with butter.
  5. Once risen, stir in the mixer for another 5 minutes.
  6. Turn out onto a floured surface, divide, and shape into rectangles. Cut into pieces for loaves or rolls.
  7. Arrange in prepared pans and let proof for another hour.
Baking
  1. Preheat oven to 350°F (175°C) and brush risen dough with egg wash.
  2. Bake for 23-25 minutes until golden brown, then brush with simple syrup while warm.

Notes

Use room-temperature dairy and egg so the yeast wakes gently and evenly. For best results, resist adding too much flour; the dough should remain slightly tacky.