If you don’t plan to serve the whole loaf at once, you might consider slicing the bread or portioning it into a few larger pieces before freezing (defrosting and re-freezing will cause the bread to deteriorate). When ready to serve the bread, take it out and let it thaw at room temperature. Wrap your cooled brioche loaf in aluminum foil and place in a freezer bag, pushing out as much air as possible, and seal tightly. Turn the loaf out of the pan and let cool completely before slicing.īrioche is best enjoyed fresh on the day it is made, but it freezes well too. Let cool in the pan on a rack for 15 minutes. Beat the remaining egg in a small bowl and brush it evenly onto the dough.īake for 45 to 50 minutes, until the bread is a rich golden brown color. Preheat the oven to 350☏ and set an oven rack in the middle position. (Alternatively, if you don’t want to braid the dough, simply elongate it into an oval and place in the prepared pan.) Cover loosely with plastic wrap (not airtight) and let sit at room temperature for 90 minutes. Place the braided dough into the prepared loaf pan, tucking the ends underneath. Pinch the three strands together at the top and braid. Using your hands, roll each one into a 13-inch strand. When ready to use the frozen dough, thaw in the refrigerator for 24 hours before using, then continue with the next step.)ĭust the dough with more flour and knead, sprinkling more flour as necessary so the dough doesn’t stick, for about 30 seconds.ĭivide the dough into 3 equal portions (about 9 oz each). (The dough can be used anytime within the 3 day window, or frozen in an airtight container for up to two weeks. Pull out half of the dough and place on the floured work surface cover the remaining half with plastic wrap (not airtight) and place back in the refrigerator until ready to bake. Dust the dough in the bowl with flour and use a knife to cut it in half. Dust a clean work surface generously with flour. On the day of baking, grease an 8½ x 4½-inch loaf pan with butter (or two loaf pans if you’re baking both loaves at the same time). The dough will be wet, lumpy, and a bit elastic (it will firm up in the fridge and smooth out when you knead it).Ĭover loosely with plastic wrap (make sure the entire bowl is covered but don’t seal it airtight) and let sit at room temperature for 2 hours, then refrigerate for at least 3 hours or up to three days. Stir with a wooden spoon until the mixture is uniform. Whisk to combine, and then add 5 of the eggs. In a large bowl, combine the melted butter, warm water, sugar, salt and yeast. Brioche dough is also a great base for babka and sticky buns – stay tuned for those recipes coming soon! What You’ll Need to Make Brioche If you happen to have some left over, stale brioche makes wonderful French toast or bread pudding. Since the recipe makes two loaves, you may choose to give one away or freeze one. The hardest part is waiting for it rise: it requires a 2-hour rise at room temperature after mixing followed by at least 3 hours (or up to 3 days) in the fridge, and then another 1-1/2 hours to rise after it’s braided and placed in the loaf pan. The dough takes just minutes to make and only needs to be kneaded by hand for about 30 seconds. and Zoë François, one of the best bread making books I own. This easy and foolproof brioche recipe is modestly adapted from Artisan Bread in 5 Minutes A Day by Jeff Hertzberg M.D.
These extra ingredients, like butter, eggs and sugar, give the bread a deliciously rich flavor ( challah is also an enriched bread, although not quite as rich as brioche). It’s made from an enriched dough, meaning it includes ingredients beyond the basic flour, salt, water, and yeast used to make plain white bread. Read my full disclosure policy.Īdapted from one of my favorite bread making books, this easy homemade brioche tastes like it was made in a French bakery.īrioche is a French bread with a fluffy interior, slightly sweet flavor, and shiny golden crust.