Braided Brioche Bread Recipe

Introduction

This braided brioche bread is a soft, buttery delight perfect for breakfast or any time you crave a rich, tender loaf. The beautiful braid looks impressive, but the process is straightforward and rewarding for home bakers.

Ingredients

• 1 Tablespoon active dry yeast
• 1/4 cup granulated sugar
• 1 ⅔ cups warm milk (100-110°F)
• 2 large eggs
• 1/3 cup all-purpose flour
• 4 ¾ cups bread flour
• 6 Tablespoons unsalted butter, softened
• 1 Tablespoon kosher salt
• Egg wash (1 egg with a splash of water)
• Optional: extra kosher salt for sprinkling

Instructions

1. Step 1: In the bowl of a stand mixer, combine the all-purpose flour, 4 cups of the bread flour, kosher salt, and softened butter. Attach the dough hook and mix on low speed for about a minute until combined.
2. Step 2: In a large measuring cup, stir together the active dry yeast, granulated sugar, and warm milk. Let sit for 15 minutes until the mixture is foamy and bubbly on top. Then add the eggs and mix well.
3. Step 3: Pour the yeast mixture into the mixer bowl and start mixing on low speed. Allow the flour to absorb the liquid, scraping down the sides occasionally with a silicone spatula. Add the remaining bread flour as needed until the dough is slightly sticky but firm. Mix on medium speed for a couple more minutes.
4. Step 4: Transfer the dough to a greased large bowl. Punch it down in the center and pull the sides inward to form a smooth ball. Place the dough smooth side up in the bowl.
5. Step 5: Cover the bowl with a clean towel or plastic wrap and let the dough rise in a warm spot until doubled in size, about 45 minutes to 1 hour.
6. Step 6: Lightly oil a clean surface and turn the dough out onto it. Slice the dough in half.
7. Step 7: Divide each half into three equal pieces. Roll each piece into a 12-15 inch long rope. Place the three ropes side by side and braid them together, tucking the ends underneath. Transfer the braided loaf to a baking sheet lined with parchment paper or sprayed with baking spray. Repeat with the second half of dough.
8. Step 8: Cover the braided loaves with a towel and let them rise again until nearly doubled in size.
9. Step 9: Preheat your oven to 375°F. Brush the loaf tops with the egg wash and sprinkle with kosher salt if desired.
10. Step 10: Bake the loaves for about 25 minutes until golden and done. Optionally, brush the tops with melted butter right after baking.
11. Step 11: Transfer the bread to a wire rack and let cool completely before slicing.

Tips & Variations

• For a richer flavor, use whole milk or substitute half the milk with cream.
• Make sure the milk is not too hot when activating yeast to avoid killing it.
• You can add a tablespoon of honey for a slightly sweeter brioche.
• Try topping with sesame or poppy seeds instead of kosher salt for a different look and flavor.
• If you don’t have a stand mixer, you can knead the dough by hand on a floured surface for about 10 minutes until smooth and elastic.

Storage

Store the brioche wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze the fully cooled bread wrapped well for up to 2 months. Reheat by thawing and warming briefly in a low oven to refresh softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this brioche bread without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10-15 minutes until it becomes smooth and elastic. It requires a bit more effort but works just as well.

How do I know when the bread is fully baked?

The brioche is done when it is golden brown on top and sounds hollow when tapped on the bottom. An internal temperature of around 190°F is also a good indicator if you use a thermometer.