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Brioche Bread Recipe By Ina Garten

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Description

Brioche is a classic French bread that is rich, buttery, and slightly sweet. Ina Garten's recipe for brioche bread is a delicious and simple way to make this bread at home. This bread is perfect for French toast, bread pudding, or just on its own with a pat of butter.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 45 minutes to 1 hour.

Ingredients

  • 1/2 cup warm water (110 to 115 degrees F)
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 3 tablespoons sugar
  • 6 extra-large eggs, at room temperature
  • 4 1/2 cups all-purpose flour
  • 2 1/2 teaspoons kosher salt
  • 2 sticks (1/2 pound) unsalted butter, at room temperature, plus extra for greasing the pans

Equipment

  • Stand mixer with a dough hook attachment
  • Measuring cups and spoons
  • Large mixing bowl
  • Plastic wrap
  • 2 large loaf pans

Method

  1. In the bowl of a stand mixer fitted with a dough hook attachment, combine the warm water, yeast, and sugar. Let sit for 5 minutes, until the mixture is foamy.
  2. Add the eggs, flour, and salt to the bowl and mix on low speed until the dough comes together.
  3. With the mixer still on low, add the butter, a few tablespoons at a time, until it is fully incorporated into the dough.
  4. Increase the speed to medium and knead the dough for 10 minutes, until it is smooth and elastic.
  5. Transfer the dough to a large mixing bowl and cover with plastic wrap. Let the dough rise in a warm, draft-free place for 1 1/2 to 2 hours, until it has doubled in size.
  6. Punch down the dough and divide it into 2 equal parts. Shape each part into a loaf and place it in a greased loaf pan.
  7. Cover the pans with plastic wrap and let the dough rise again for 1 hour, until it has risen above the top of the pans.
  8. Preheat the oven to 350 degrees F.
  9. Bake the loaves for 45 minutes to 1 hour, until they are golden brown and sound hollow when tapped on the bottom.
  10. Remove the bread from the pans and let it cool completely on a wire rack before slicing and serving.

Notes

If the dough is too sticky to work with, add a little more flour until it comes together. Be sure to let the dough rise in a warm, draft-free place to ensure it rises properly.

Nutrition Info

This recipe makes 2 loaves of bread, each of which serves 8. Each serving contains approximately:
  • Calories: 385
  • Total Fat: 19g
  • Saturated Fat: 11g
  • Cholesterol: 162mg
  • Sodium: 539mg
  • Total Carbohydrates: 45g
  • Dietary Fiber: 1g
  • Sugars: 5g
  • Protein: 9g

Recipes FAQ

Can I use a different type of flour?

You can use bread flour instead of all-purpose flour if you prefer a slightly chewier texture.

Can I make this bread without a stand mixer?

Yes, you can knead the dough by hand instead of using a stand mixer. It will take longer, but the end result will be the same.

Can I freeze this bread?

Yes, this bread freezes well. Wrap it tightly in plastic wrap and then aluminum foil before placing it in the freezer. Thaw it in the refrigerator before slicing and serving.

Recipe Tips

  • Make sure your eggs are at room temperature before adding them to the dough. This will help the dough rise properly.
  • If you don't have large loaf pans, you can use smaller ones, but you'll need to adjust the baking time accordingly.
  • Use a serrated knife to slice the bread, as it will be easier to cut through the crust.

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