Brioche Bread

Ingredients

• 120 mL warm milk
• 9 g active dry yeast (about 9 g)
• 10 mL honey
• 5 large eggs (you can also use 4 large eggs)
• 1 large egg yolk from a large egg (use 2 egg yolks if using 4 large eggs)
• 10 mL vanilla
• 60 g granulated white sugar (5 tbsp)
• 500 g AP flour (4 cups + 2 tbsp, measured by spoon and level method)
• 1 1/2 tsp sea salt, fine grind
• 250 g unsalted butter, very soft, roughly divided into four portions (1 cup + 2 tbsp)

Instructions

Overview

This is a two-day recipe that makes 2 loaves — one Nantaise-style loaf (8 dough balls) and one braided loaf.

| Stage | Time | |---|---| | Day 1: mix, knead, first rise | ~1.5 hours active | | Day 1: chill | 8–24 hours | | Day 2: shape, proof, bake | ~3 hours |

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Day One — Make the Dough

1. Activate the yeast

Whisk milk, yeast, and honey in a stand mixer bowl. Rest 10 minutes until foamy.

2. Mix the dough

Add eggs and yolk; whisk to break up the yolks. Add vanilla, sugar, flour, and salt. Mix until a shaggy dough forms.

3. Knead and add butter (stand mixer with dough hook)

• Knead on speed 2–3 for 3–5 minutes.
• Add butter in 4 portions, one portion at a time. Knead 2–3 minutes after each addition (~9–12 minutes total). Scrape the bowl between additions.
• After all butter is in, knead 5–15 minutes on speed 5–6 (up to 30 minutes on lower speed).

Dough is ready when: it lifts cleanly off the bowl bottom, feels soft and tacky, and does not stick to your fingertips.

4. First rise

• Turn dough onto a floured surface. Fold edges to center, flip seam-side down, and shape into a tight ball.
• Place in a large bowl. Cover and rise in a warm spot (~72°F / 22°C) until doubled, about 1 hour.

5. Chill overnight

• Deflate gently on a floured surface. Fold edges to center again, flip seam-side down, and reshape into a tight ball.
• Return to bowl, cover, and refrigerate 8–24 hours.

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Day Two — Shape, Proof & Bake

6. Prep

• Remove chilled dough from fridge.
• Butter and flour two 8.5 × 4 inch loaf pans (9 × 5 inch pans also work).
• Have ready: bowl of flour, pastry brush, dough scraper, and plastic wrap.

7. Divide the dough

Turn dough out, deflate lightly, and weigh. Cut into 2 equal portions — one per loaf.

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Loaf 1 — Nantaise Brioche (8 dough balls)

1. Weigh one portion and divide into 8 equal pieces.
2. For each piece: smooth side down → fold edges to center → flip → roll into a tight ball with a cupped palm.
3. Arrange 8 balls in a zig-zag in one loaf pan (snug fit). Flatten slightly.
4. Cover with plastic wrap and set aside.

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Loaf 2 — Braided Brioche

1. Divide the second portion into 3 equal pieces.
2. Flatten each into a rectangle → roll tightly into a tube → roll into a 14-inch rope with even thickness. Repeat for all 3.
3. Pinch one end of the 3 ropes together. Braid without stretching or creating loose folds. Loaf should be 9–10 inches long.
4. Pinch the other end. Flatten and tuck both ends under for a rounded loaf.
5. Transfer to the second pan. Flatten slightly to fit. Cover with plastic wrap.

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8. Proof

Proof both covered loaves at room temperature for about 2 hours, until doubled and nearly at the top of the pan.

Before baking: preheat oven to 325°F (163°C).

9. Bake

• Brush tops with egg wash. Optional: sprinkle Swedish sugar pearls.
• Bake until golden brown and internal temp reads 190°F (88°C) — about 35–45 minutes.

10. Cool & store

Rest in pan 5 minutes, then turn out onto a rack. Cool completely. Store in an airtight container.

Bree's Notes

• Don't rush the butter. Each portion must fully mix in before adding the next — that's what gives brioche its rich, tender crumb.
• Judge doneness by feel, not the clock when kneading. The dough should pass the fingertip test before you move on.
• The overnight chill makes Day Two shaping much easier — don't skip it.