Recipes

Brioche Loaves

Brioche is a French bread that rewards patience with a rich, buttery texture. This recipe uses a generous amount of eggs and butter, which are slowly incorporated to create a silky dough. Chilling the dough overnight develops flavour and makes it easier to shape. For the best rise, let the shaped loaves come to room temperature before baking.
Serves 12
Prep Time 10 min
Cook Time 40 min
Print Recipe

Ingredients

  • Dough

    • ½ cup (125 mL) homogenized milk, warmed
    • ¼ cup (60 mL) granulated sugar, divided
    • 1 package active dry yeast (2 1/4 tsp/12 mL)
    • 4 eggs, at room temperature
    • 4 cups (1 L) all-purpose flour, divided
    • 1 ½ tsp (7.5 mL) salt
    • ¾ cup (175 mL) unsalted butter, at room temperature, cut into 12 cubes

  • Assembly

    • 1 egg
    • 1 tbsp (15 mL) milk

Instructions

  • Dough

    • Step 1

      In bowl of stand mixer, combine milk, 1 tsp (5 mL) sugar and yeast; let stand for 8 to 10 minutes or until foamy.

    • Step 2

      On low speed, beat in eggs, 1 cup (250 mL) flour, remaining sugar and salt until combined. Add remaining flour; beat on low to medium speed for 8 to 10 minutes or until dough comes away cleanly from side of bowl.

    • Step 3

      Beat in 1 cube of butter at a time, making sure each cube is incorporated before adding the next one; beat dough for about 5 minutes or satiny and glossy.

    • Step 4

      Transfer to greased bowl; cover with plastic wrap and let rise at room temperature for 1 1/2 hours. Refrigerate for at least 4 hours or up to 24 hours.

    • Step 5

      Let stand at room temperature for 2 to 2 1/2 hours or until doubled in volume. Divide dough into 8 portions and roll into balls. Divide balls evenly between 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover with lightly greased plastic wrap; let stand at room temperature until doubled in volume.

  • Assembly

    • Step 1

      Preheat oven to 375˚F (190˚C). Beat egg with milk; brush evenly over loaves. Bake for 40 to 45 minutes or until golden brown and instant-read thermometer registers 190˚F (90˚C) when inserted in centre of dough. If loaves brown too quickly, tent with foil. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely.

Paperclip IconTips

Use leftover bread for French toast or bread pudding.

Nutrition Facts

Per serving
Calories310
Fat14 g
Saturated Fat8 g
Trans Fat0 g
Carbohydrate37 g
Fibre1 g
Sugars5 g
Protein8 g
Sodium330 mg

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