This brioche recipe is so easy, even non-bakers can make this deliciously rich tasting bread. The only thing that’s hard about making brioche is the wait time while it rises and fills your kitchen with the telltale aromas of homemade bread.
You, yes YOU can make bread that tastes delicious and will make you the envy of anyone you are willing to share a slice with. I’m not sure when the rumor started that making bread was hard, but it’s really not. Time consuming (not a ton of active time…just a bit of time between start and actual finish) but definitely not hard to do.
A brioche recipe is a great bread for beginners to make. It’s part bread part cake so there’s a bit more forgiveness in its consistency than in some bread recipes. Yes, I did say this brioche recipe was part cake. No, you did not mis-read that part. Brioche is made with eggs and butter (something that’s a bit unusual for a bread recipe). In fact, the more butter you add to the recipe, the more cake like it becomes.
I suppose the bad rep homemade bread has gotten over the years is due to the kneading that’s called for, although there are no knead bread recipes too. But now that more people have stand mixers, with dough hooks, we can let the machine do the kneading for us. Easy. Peasy.
The original brioche recipe that I’ve modified, is originally from the LA restaurant Comme Ça. That recipe called for the dough to be shaped into buns for the perfect hamburger. Brioche is PERFECT for hamburgers because it holds up to all those juices and toppings without falling apart. However, that same brioche recipe can be formed into a loaf and be used for anything you would use any other bread for. It does make spectacular French toast and bread pudding though. (Just an FYI…)
So stop being afraid and get cracking on this brioche recipe. You’ll be very happy that you did.
- 1 Cup Water
- 3 Tablespoons Milk
- 1 .25 Ounce Package Active Dry Yeast
- 2½ Tablespoons Sugar
- 2 Large Eggs
- 3 Cups Bread Flour
- ⅓ Cup All-Purpose Flour
- 1½ Teaspoons Salt
- 4 Tablespoons Unsalted Butter, Softened
- In a glass measuring cup, combine 1 cup water with the milk and heat to 110 degrees Fahrenheit.
- Stir in the yeast and sugar and let stand until foamy, about 5 minutes. While that's happening, beat 1 of the eggs and set it aside.
- In a large bowl, thoroughly whisk the flours with the salt to make sure they're well blended.
- Add the butter and rub into flour between your fingers, making the mixture crumbly. Or you can can use the whisk attachment of your stand mixer to do this part.
- Switch to your dough hook and stir in the yeast mixture and beaten egg until a dough forms. Keep mixing with the dough hook until the dough comes together and pulls away from the sides of the bowl. Continue mixing for another 2 minutes. The dough should end up in a ball around the bottom of the dough hook the longer it mixes.
- Shape the dough into a ball and drop it back into the mixing bowl. Cover bowl with plastic wrap and let rise in a warm place until doubled in size, 1 to 2 hours. (It should be at least 70 degrees where you let the dough rise or it may take longer than 2 hours to double.)
- Butter a loaf pan and gently roll the dough into a log that fits in the pan. Cover pan loosely with a clean kitchen towel (not terry cloth) and let dough rise again in a warm place for 1 to 2 hours.
- Fill a large shallow pan with water and set it on the bottom of your oven. Preheat oven to 400 degrees with a rack in center.
- Beat remaining egg with 1 tablespoon water and brush the top of the risen loaf with some of the mixture.
- Bake until the top is golden brown, about 25-30 minutes.
- Transfer to a rack to cool completely.
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