This soft and fluffy Brioche Bread is an amazing side dish for so many meals. It’s an easy make-ahead recipe that your family will love!
- 5 cups all purpose flour
- 1 tablespoon active dry yeast
- 1/4 cup granulated sugar
- 1 1/2 teaspoons kosher salt
- 1/2 cup warm water (120°F – 130°F)
- 6 eggs, room temperature
- 1 cup butter cubed, room temperature
- Egg Wash: 1 egg + 2 tablespoons water
- Optional – 2 tablespoons coarse sugar
- In the bowl of your stand mixer fitted with the paddle attachment, add 1 cup of flour, yeast, sugar and salt. Mix on low just to combine.
- Add in the water and mix on medium for 2 minutes until combined, scraping the sides and bottom of the bowl as necessary.
- Add in eggs, one at a time, mixing after each until well incorporated. Mixture might look slightly curdled, this is fine.
- Turn the mixer to low and slowly add in 2 cups flour, little by little, until incorporated.
- Turn the mixer up to medium and add in the butter in small amounts, mixing after each addition to ensure it’s well incorporated.
- Turn the mixer to low and add in the remaining flour, mixing for 2 minutes on medium speed until well combined. The dough will be sticky.
- Using a rubber spatula or clean hands, scrape the dough from the sides of the bowl. Cover tightly with plastic wrap and place in a warm, draft-free place to rise for 3 hours, until it doubles in size.
- Once the dough is risen, remove the plastic wrap and use a rubber spatula or clean hands to punch down (deflate) the dough. It will still be very sticky. Re-cover tightly with plastic wrap and place in the refrigerator overnight.
- Line 2 9×5-inch loaf pans with parchment paper and set aside.
- Remove the dough from the refrigerator and place it on a floured surface. Divide it equally into 2 pieces and roll it into a log the same size as the loaf pan. Alternately, you can cut each log into 3 strips and do a simple braid. Or form the dough into equal shaped balls to make rolls.
- Place the loaves into the prepared loaf pans, cover tightly with plastic wrap and place in a warm, draft-free place to rise again for 3 hours, until doubled in size.
- Preheat the oven to 350°F.
- Whisk together the egg wash (1 egg and 2 tablespoons water) and brush onto the tops of the risen dough. Sprinkle with sugar now, if desired.
- Bake for 35 – 40 minutes, or until the bread is golden brown. If it’s browning too quickly, tent the loaves loosely with foil to slow the browning.
- Allow the loaves to cool in the pan for 10 minutes, then transfer to a wire rack to cool.
Store airtight at room temperature for up to 3 days.
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