Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf |

by Tarla Dalal

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Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf | with 37 amazing images.

Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf is a unique yellow coloured soft bread. Learn how to make French Brioche bread.

To make Brioche loaf, combine the yeast, sugar and ¼ cup of warm milk in a deep bowl, mix well, cover it with a lid and keep aside for 10 minutes. Combine the eggs, yeast-milk mixture and the remaining ½ cup of warm milk in a deep bowl and mix well. Combine the plain flour and egg-yeast mixture in a deep bowl, mix well and knead it into a soft and loose dough. Add the butter, and knead it again till smooth. Transfer the dough in a greased deep bowl, cover it with the cling wrap and keep aside in a warm place for 1 hour. Dust a clean, dry surface with plain flour, place the dough over it and knead it again. Divide the dough into 8 equal portions and roll each portion into a round. Place all the rolled dough portions close to each other in a 200 mm. (8”) aluminium tin, cover it again with a cling wrap and keep it aside in a warm place for 30 minutes. Combine the egg yolk and milk in a small bowl and mix well. Remove the cling wrap from the loaf tin, and brush the egg yolk-milk mixture evenly over it. Pre-heat the oven at 180°C (360°F). Place the loaf tin in the oven, lower the temperature to 150°C (300°F) and bake it for 30 minutes, or till it turns golden brown in colour. Cool slightly, de-mould the loaf from the tin and keep it aside to cool completely. Once the bread loaf has been cooled completely, cut it into 13 mm. (½”) bread slices. Serve or use as required.

Nobody loves their bread as much as the French. Indeed, there are so many varieties of French bread, one for every occasion! The easy and fluffy Brioche bread is a classic treasure from the French collection of breads, which is characterised by the rich taste of milk and eggs.

This loaf also happens to be super soft because of the use of eggs. French Brioche bread literally melts in your mouth and is perfect to have during breakfast with a cup of coffee or tea. You can also enjoy it with a spread of butter or jam like strawberry jam.

If you like classic Brioche loaf, then lose yourself in the taste of other nice breads like the Sundried Tomato Loaf and Whole Wheat Bread.

Tips for Brioche loaf. 1. Do not stir the yeast-milk mixture before adding it to the dough. 2. Since the recipe makes use of egg, it is best to use a whisk to mix the mixture. 3. The plain flour should be free of lumps. Sieve it if necessary. 4. Remember to use a cling wrap to cover the dough. This is to prevent the dough from drying. 5. Soft butter is necessary for this recipe as it mixes well with the dough. So remember to remove the butter from the refrigerator half an hour in advance. 6. Remember to grease the loaf tin before transfering the dough into a bowl. This is to prevent the dough from sticking to the bowl and also to remove the dough easily after an hour. 7. Follow proofing time and baking time as mentioned at each step. This is important to get the perfect texture and taste of the bread. 8. To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife. 9. Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices.

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Brioche Loaf, French Brioche Bread recipe - How to make Brioche Loaf, French Brioche Bread

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Preparation Time: 5 mins Baking Time: 35 minutes Baking Temperature: 150°C (300°F) Cooking Time: 0 mins Total Time: 40 mins 1Makes 1 loaf (14 slices) (14 slice )
Show me for loaf (14 slices)

Ingredients

For Brioche Loaf
2 1/4 cups plain flour (maida)
2 1/2 tsp instant dry yeast
2 tbsp sugar
3/4 cup warm milk
2 eggs
1/2 cup soft butter
plain flour (maida) for dusting
1 egg yolk
1 tbsp milk

Method

For brioche loaf

To make brioche loaf, combine the yeast, sugar and ¼ cup of warm milk in a deep bowl, mix well cover it with a lid and keep aside for 10 minutes.
Combine the eggs, yeast-milk mixture and the remaining ½ cup of warm milk in a deep bowl and mix well.
Combine the plain flour and egg-yeast mixture in a deep bowl, mix well and knead it into a soft and loose dough.
Add the butter, and knead it again till smooth.
Transfer the dough in a greased deep bowl, cover it with the cling wrap and keep aside in a warm place for 1 hour.
Dust a clean, dry surface with plain flour, place the dough over it and knead it again.
Divide the dough into 8 equal portions and roll each portion into a round.
Place all the rolled dough portions close to each other in a 200 mm. (8”) aluminium tin, cover it again with a cling wrap and keep it aside in a warm place for 30 minutes.
Combine the egg yolk and milk in a small bowl and mix well.
Remove the cling wrap from the loaf tin, and brush the egg yolk-milk mixture evenly over it.
Pre-heat the oven at 180°c (360°f).
Place the loaf tin in the oven, lower the temperature to 150°c (300°f) and bake it for 30 minutes, or till it turns golden brown in colour.
Cool slightly, de-mould the loaf from the tin and keep it aside to cool completely.
Once the bread loaf has been cooled completely, cut it into 14 equal slices of 13 mm. (½“) each.
Serve or use the brioche loaf as required.

Brioche Loaf, French Brioche Bread recipe with step by step photos

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What is Brioche loaf made of?

Brioche loaf is made of 2 1/4 cups plain flour (maida), 2 1/2 tsp instant dry yeast, 2 tbsp sugar, 3/4 cup warm milk, 2 eggs, 1/2 cup soft butter, plain flour (maida) for dusting, 1 egg yolk and 1 tbsp milk

How to select plain flour, maida

Maida is available in various pack sizes from various brands. Choose the pack size that suits your needs.
Buy well-packed flour, pure white in colour, and smooth and powdery in texture.
The plain flour should be uniform in colour.

Avoid pale yellow-coloured flour.
It should also be free of worms and debris.
Also make sure that there is no evidence of moisture or lumps formation.
Flour is sometimes labelled as pre-sifted. This means that the flour was sifted before packaging but it compacts during shipping and handling and therefore is no longer sifted by the time you get it home. So, always sift again before use.

How to select eggs

Chicken eggs are graded by size, for the purpose of sales. Ideally, you should buy your eggs from a supplier that has a high turnover and make sure you always check the best before date on the box.

Inspect the eggs to see whether there are any broken or cracked eggs and also test the weight by holding one in your hand.
The heavier the egg, the fresher it is.

What is instant dry yeast?

Instant yeast is available in small granules and acts similar to dry yeast.
Since, it is milled into finer particles, they dissolve faster and activate rapidly.
Store it in a cool dry place, or in the refrigerator once you have opened the package.

Check the expiry date before using.

Tips for Brioche loaf

Do not stir the yeast-milk mixture before adding it to the dough.
Since the recipe makes use of egg, it is best to use a whisk to mix the mixture.
The plain flour should be free of lumps. Sieve it if necessary.
Remember to use a cling wrap to cover the dough. This is to prevent the dough from drying.

Soft butter is necessary for this recipe as it mixes well with the dough. So remember to remove the butter from the refirgeartor half an hour in advance.
Remember to grease the loaf tin before transfering the dough into a bowl. This is to prevent the dough from sticking bowl and also to remove the dough easily after an hour.
Follow proofing time and baking time as mentioned at each step. This is important to get the perfect texture and taste of the bread.
To demould the bread, you can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife.
Finally ensure to cool the bread completely before cutting into slices. If the bread is not cooled well, it might break while making slices.

For the yeast mixture

For the yeast mixture of Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf, add 2 1/2 tsp instant dry yeast in a deep bowl.
Add 2 tbsp sugar. This is to activate the yeast.
Add ¼ cup of warm milk.
Mix well.
Cover it with a lid and keep aside for 10 minutes.

This is the frothy yeast mixture after 10 minutes. Keep aside.

For the dough of Brioche loaf

For the dough of Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf, break 2 eggs and add it in a deep bowl.
Add yeast-milk mixture. Do not stir it before adding.
Add the remaining ½ cup of warm milk.
Mix well. Since the recipe makes use of eggs, it is best to use a whisk to mix the mixture.

Add plain flour and egg-yeast mixture in a deep bowl. The plain flour should be free of lumps. Sieve it if necessary.
Mix well and knead it into a soft and loose dough.
Add the 1/2 cup soft butter. Soft butter is necessary as it mixes well with the dough.
Knead it again till smooth.
Transfer the dough in a greased deep bowl, cover it with the cling wrap and keep aside in a warm place for 1 hour.

How to bake the Brioche loaf

Sprinkle plain flour (maida) over a smooth, flat surface. This can be a big chopping board or even your kitchen platform.
Place the dough over it and knead it again. This kneading is important for the soft and fluffy texture of Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf.
Divide the dough into 8 equal portions and roll each portion into a round.
Place all the rolled dough portions close to each other in a 200 mm. (8”) aluminium tin, cover it again with a cling wrap and keep it aside in a warm place for 30 minutes. Instead of cling wrap, you can use a damp muslin cloth.
Combine the egg yolk and milk in a small bowl and mix well.

Remove the cling wrap from the loaf tin, and brush the egg yolk-milk mixture evenly over it. Cling wrap is used to prevent the dough from drying. Egg yolk is necessary to prevent the bread from drying and also get its classy yellow colour.
Pre-heat the oven at 180°C (360°F). Place the loaf tin in the oven, lower the temperature to 150°C (300°F) and bake it for 30 minutes, or till it turns golden brown in colour.
Cool slightly, de-mould the Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf from the tin and keep it aside to cool completely. You can tap the tin gently. If you yet find difficulty in demoulding, you can loosen the edges with a knife.
Once the bread loaf has been cooled completely, cut it into 13 mm. (½”) bread slices.
Serve Brioche loaf recipe | French Brioche bread | easy and fluffy Brioche bread | classic Brioche loaf or use as required. It lasts for a day or two at room temperature but cannot be stored beyond that because it has eggs.

FAQ for Brioche load

Q. I am a vegetarian. Can I replace eggs with some other ingredient?
A. No, Brioche is an egg based bread. For an egg free bread, you can try white bread loaf.
Q. I don’t have such a narrow tin. Can I use a broader tin?
A. A narrow and long tin of 200 mm. (8”) is necessary to get the perfect shape of the bread. Also in this recipe, the rolled dough portions have to be placed close to each other. So it is a must.
Q. Isn’t greasing the tin necessary?
A. No, greasing the tin is not necessary as it has a lot of butter in it.
Q. Can brushing with egg yolk be avoided?
A. No, it is necessary to prevent the bread from drying and also get its classy yellow colour.
Q. My dough did not rise well. What went arong?
A. The temperature of the room might be low. It was probably cold. Keep it in a warm place or oven to proof.

Q. My yeast did not turn frothy?
A. The yeast must have expired or must be old from a packet which has been kept open for a long time. Use yeast from a new packet or from recently opened packet.
Q. Why is warm milk required with yeast?
A. It is necessary to activate the yeast perfectly. Remember the milk should not be hot, else the yeast gets deactivated.
Q. How to store Brioche bread?
A. Store it covered with a cling wrap at room temperature. It stays fresh for 2 days.