Soft Brioche Bread
Egg-enriched soft brioche bread made with butter and milk, yielding a tender, golden loaf for breakfast or snacking.
Ingredients
Bread Dough
- 4 cups all-purpose flour (or bread flour for extra chewiness) 500 g
- 1/4 cup granulated sugar 50 g
- 1 packet active dry yeast 2 1/4 tsp
- 1 tsp salt
- 1/2 cup whole milk, warmed 120 ml, about 110°F (45°C) / 43°C
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, softened and cut into chunks 113 g
Egg Wash
- 1 egg
- 1 tbsp milk
Instructions
Bread Dough
Activate Yeast:
Combine warm milk, yeast, and a pinch of sugar in a small bowl. Allow to sit for 5–10 minutes until frothy. If no foam appears, the yeast may be dead; discard and begin again with fresh yeast.Mix Dough Ingredients:
In a stand mixer bowl, whisk together flour, sugar, and salt. Add eggs and the yeast mixture. Mix on low speed until the dough begins to come together. Add butter piece by piece, ensuring each is fully incorporated before adding the next.Knead Dough:
After all ingredients are combined, raise the mixer speed to medium and knead for about 10 minutes. The dough should be soft, slightly tacky, and elastic. If kneading manually, plan for about 15 minutes of work.First Rise:
Move the dough to a greased bowl, cover with plastic wrap, and let rise in a warm place for about 1.5 to 2 hours until doubled in volume.Shape and Second Rise:
Deflate the dough and turn it out onto a lightly floured surface. Cut into six equal pieces, shape each into a ball, and arrange them side by side in a greased loaf pan. Cover loosely and let rise again for roughly one hour.Bake Bread:
Preheat the oven to 350°F (175°C). In a small bowl, beat the egg with the milk, then brush this wash over the dough's surface for a shiny golden crust. Bake for 30 minutes or until the top is deep golden brown and the loaf sounds hollow when tapped.Cool and Serve:
Cool the bread in the pan for 10 minutes, then transfer to a wire rack. Slice after it has cooled completely and enjoy your homemade bread!