Brioche loaf bread

Brioche loaf bread became a classic, each monday night, which by the way we used to call the “bread mondays”, my sister and I would decide which rbead to make, either a new recipe or one we had previosuly tried, and each monday, our father would ask for us to make this loaf.

This is his favorite, he calls it “mattress” because he says is so fluffy and soft, and he always eats it with some nutella or marmalade on top, or even better with some cream cheese and nuttela.

We would make this loaf and sit to eat it while talkung about a lot of things, and there wouldn´t be anything left for the next day, each would eat several slices, along with some milk or hot chocolate, depending on the weather.

Brioche loaf bread
Prep Time
30 mins
Cook Time
18 mins
Resting time
2 hrs
Servings: 5
For the loaf:
  • 2 C all purpouse flour
  • 3 1/2 tbsp granulated sugar
  • 2 1/4 tsp active dry yeast
  • 1 tsp salt
  • 2 eggs
  • 1/4 C whole milk
  • 3/4 C unsalted butter softened
For the egg wash:
  • 1 egg beaten
  1. In a standing mixer, fitted with the paddle attachment, mix the flour, sugar, yeast, and salt on low speed until combined. Add the eggs and the milk and mix on low speed. When the dough starts to come together, remove the paddle attachment and attach the dough hook (or continue by kneading by hand on a working surface). Mix on medium speed for 4 minutes until it is firm and elastic.

  2. With the mixer on medium speed, (or kneading) add half of the butter, a few pieces at a time. Then increase the speed to medium and mix for 4 minutes, until the dough is smoot and shiny.

  3. Transfer the dough to a floured surface. Knead it by hand a little and then form it into a ball. Cover loosely with plastic and let the dough rise in a warm and dark spot until doubled in size, for about 1 hour.

  4. Butter a loaf pan, then turn the dough out onto a clean work surface. Divide the dough into 8 equal pieces. Roll each piece a little, forming each one into an ball. Then place the dough balls in the pan to make it look like the pictures. Cover it up again and let it rise once more for another hour in a dark and warm spot.

  5. Preheat the oven to 375°F for 15 minutes.

  6. Brush the loaf with the beaten egg and then bake at 375° for 18 minutes, or until it turns golden on top. Serve warm.

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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