🥚 Butter-Loaded French Brioche Loaf
Serves 10–12 | Prep: 30 min + rises | Bake: 25–30 min | Total: ~4 hrs (mostly hands-off)
⏳ Tip: Make it one day, enjoy it all week — or freeze slices for later!
🛒 Ingredients
The Dough:
3½ cups (440g) all-purpose flour
¼ cup (50g) granulated sugar
1 tsp salt
2¼ tsp (1 packet) instant yeast
⅓ cup (80ml) whole milk, warmed (~110°F)
4 large eggs, room temperature
½ cup (113g / 1 stick) unsalted butter, softened & cubed (yes, a full stick!)
For the Egg Wash:
1 egg + 1 tbsp water, beaten
Optional Additions:
🍫 Sweet: Chocolate chips, cinnamon sugar swirl, dried fruit
🧀 Savory: Shredded Gruyère, garlic & herbs, Parmesan
✨ Toppings: Sesame seeds, pearl sugar, honey glaze
👩🍳 Step-by-Step Instructions
1️⃣ Mix the Dry Base
In the bowl of a stand mixer, whisk together flour, sugar, salt, and yeast.
2️⃣ Add Wet Ingredients
Pour in warm milk and eggs.
Mix with the paddle attachment until a shaggy dough forms (~1 min).
3️⃣ Incorporate Butter (The Key Step!)
Switch to the dough hook.
Add softened butter, one cube at a time, mixing fully before adding the next.
Knead 8–10 minutes until smooth, shiny, and pulls away from the sides — it will look like thick cake batter at first, then become elastic.
💡 Pro Tip: This high-fat dough takes longer to come together — be patient! It’s ready when it passes the “windowpane test.”
4️⃣ First Rise (Bulk Fermentation)
Place dough in a greased bowl, turning to coat.
Cover with plastic wrap or a damp towel.
Let rise in a warm spot 1–2 hours, until doubled.
🌡️ Slow-rise option: Refrigerate overnight for deeper flavor and easier shaping.
5️⃣ Shape & Pan
Punch down dough gently.
Shape into a smooth log and fit into a greased 9x5-inch loaf pan.
Press evenly into corners.
6️⃣ Second Rise
Cover and let rise 45–60 minutes, until dough crowns about 1 inch above the rim.
7️⃣ Egg Wash & Bake
Preheat oven to 375°F (190°C).
Brush loaf generously with egg wash — this gives brioche its signature shine and color.
Bake 25–30 minutes, until deep golden brown and internal temp reaches 190°F (88°C).
Tap the bottom — it should sound hollow.
8️⃣ Cool & Savor
Remove from pan immediately and cool on a wire rack.
Wait at least 30 minutes before slicing — patience = perfect texture!
🍞 How to Enjoy Your Brioche
🧇 French Toast: Soak slices in custard — richness meets richness!
🍔 Gourmet Burgers: Use as buns — they’ll steal the show
🍯 Buttered Toast: Just add jam and a morning sunbeam
🍮 Bread Pudding: Stale slices turn into dessert gold
🥯 Pull-Apart Rolls: Divide dough into balls for a shareable centerpiece
And honestly? It’s even good plain. No shame.
🌈 Variations & Pro Hacks
🍫 Chocolate Chip Brioche: Fold in ½ cup mini chocolate chips before shaping
🧀 Cheesy Herb Loaves: Add ½ cup shredded cheese + 1 tbsp rosemary
🧊 Freeze It: Slice cooled loaf, wrap tightly, freeze up to 3 months — toast straight from frozen!
🧈 Butter Warning: Must be soft but not melted — cold butter won’t incorporate; hot butter kills yeast
🥛 Dairy-Free? Not really — but you can try plant-based butter and oat milk (expect softer texture)
🧠 Why Brioche Feels So Luxurious
It’s all about fat content:
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