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Rich & Buttery Brioche Loaf

Bake a Rich & Buttery Brioche Loaf. This indulgent recipe yields an incredibly tender, golden-crusted bread, packed with a luxurious flavour and melt-in-your-mouth texture, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Chill Time + Proving 1 day 13 hours
Total Time 1 day 13 hours 55 minutes
Servings: 1 Loaf
Course: Bakery, Bread
Cuisine: French
Ingredients Equipment Method Notes

Ingredients
  

  • 290g Bread Flour 13% Protein
  • 6g Table Salt
  • 30g Caster Sugar
  • 4g Active Instant Yeast
  • 150g Whole Egg approx 3 Medium Eggs + extra for Egg Wash
  • 50g Whole Milk Room Temp
  • 130g Unsalted Butter Softened

Equipment

  • Stand Mixer with Dough Hook
  • Bread Prover
  • Pullman Loaf Tin 450g
  • Mixing Bowl
  • Bake Spray
  • Pastry Brush
  • Dough Scraper

Method
 

  1. Set the prover to 25℃ (77℉)1
  2. Add the bread flour into the mixing bowl followed by sugar, salt and yeast in separate corners of the bowl so they are not touching.
    On a low-medium speed add eggs 1 at a time allowing it to completely incorporate before adding the next, followed by the milk. Turn the mixer up to a medium speed and knead for 4 minutes.
  3. Turn mixer down to medium-low speed and slowly feed in the butter until fully combined. Crank the mixer up to high and knead, 10-12 minutes.2
  4. Lightly flour your work surface and turn the dough out. Pinch a corner of the dough, stretch outwards and fold over onto itself to the centre of the dough. Continue to do this working your way around the dough to form a rough ball. With your dough scraper scoop up the dough and turn over. Use the dough scraper to roll and tuck the dough to form a smooth and tight ball.
    Place into a lightly greased bowl and cover with cling film (or shower cap) then into the prover for 50 minutes - 1 hour until doubled in size.
  5. Once the dough has doubled in size, turn out the dough onto a lightly floured work surface and repeat the previous step to reshape the dough into a ball, cover the dough and into the fridge for 24 hours.3
  6. Lightly grease the loaf tin.
    Remove the dough from the fridge and divide into 7 or 8 equal pieces. By cupping your hand, roll each piece into a smooth, tight ball. Place into the loaf tin, cover and into your prover for 2 hours. (The dough should rise to about 80% of the tin height)4
  7. Preheat the oven to 160℃ (320℉). When the dough has risen, egg wash and into the oven for 30-35 minutes. If you tap the bread it should sound hollow.
  8. Leave to cool in the loaf tin for 30 minutes or so before removing to cool on a wire rack for a couple of hours.

Notes

  1. Aim for 25°C (77°F) during proofing for optimal yeast activity and controlled rising. Be mindful during the second prove, as rapidly increasing the temperature can cause the high fat content in the dough to separate and melt out, compromising the texture.
  2. This brioche dough requires a slightly longer kneading time than typical bread doughs (you can compare it to my 'Super Soft White Bread' recipe). This is because the significant fat content in brioche actively hinders gluten development, necessitating more kneading to build the necessary structure.
  3. When degassing the dough, avoid forcefully punching it down. Instead, rely on gentle shaping and manipulation to remove just enough air for forming, preserving the delicate structure you've worked to develop during fermentation.
  4. Consider shaping your brioche into seven individual balls for the loaf tin. This allows you to stagger the balls effectively, promoting an even rise and a more aesthetically pleasing final loaf.
 
Brioche can be stored at room temperature in an airtight container for 2-3 days. For longer storage, it freezes well for up to 3 months.