Best Brioche Loaf Recipes

BRIOCHE LOAF ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients into bread machine pan in the order suggested by manufacturer.
• Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.
• Remove bread from pan; cool on wire rack.

BRIOCHE LOAF

Steps:

• Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Set aside to activate the yeast, 5 to 10 minutes.
• Place 4 cups flour, 3/4 cup sugar, yeast mixture, warm milk, eggs, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until dough starts to come together. Mix in honey, then little pats of butter, along with remaining flour; knead until it comes together in a soft, tacky dough.
• Dump dough onto a floured work surface and cut into 2 even pieces. Form into balls and place in separate oiled bowls. Cover with plastic wrap and place somewhere warm until doubled in size, about 1 hour.
• Dump dough onto a work surface. Lightly punch down and knead for a few seconds. Form the balls into loaf shapes and place seam-side down in greased 8x4-inch loaf pans. Lightly cover the pans with a lint-free kitchen towel and let rise until dough comes to the top of the pans, about 45 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Mix egg and milk together to make an egg wash.
• Lightly brush the top of the risen loaves with egg wash and sprinkle with pearl sugar.
• Bake in the preheated oven until deep golden brown, about 25 minutes. Allow to cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.

SIMPLE BRIOCHE LOAF RECIPE - (4.6/5)

Steps:

• Bread Machine: Add all ingredients in order to a bread machine. Set on the dough cycle. When cycle is done (usually 1 1/2 hours for most bread machines) proceed to step 6. By Hand: 1) Heat the milk in a small saucepan over low heat until it's just warm (110-115F). Remove pan from heat and pour milk into a small bowl. Stir in the yeast and 1 cup of the flour. 2) Cover the bowl with plastic wrap and let rest for 10 minutes. 3) Combine the butter, sugar, salt and eggs in a mixer bowl with a paddle attachment (or food processor). Add remaining 1 1/2 cups flour and process until smooth. 4) Add the yeast mixture and process again until smooth. 5) Turn the dough onto a lightly floured surface and knead 5 minutes, until smooth and elastic. 6) Shape the dough into a loaf and place into 8 1/2 or 9 inch non-stick loaf pan or in a glass loaf pan with non-stick cooking spray. Cover the pan with a clean dish towel and allow to rise for about an hour in a warm location free of drafts. Preheat the oven to 375. Using a sharp knife, score the loaf length wise. Then score the loaf 3 times at equal intervals across. This makes a professional looking loaf and helps it bake evenly. (It can be left plain if desired.) Bake for 25-35 minutes, or until golden. Remove from pan and place the loaf on its side on a cooling rack. Alternate side after 5 minutes (this prevents the loaf from compressing).

BRIOCHE LOAF

Steps:

• add all ingredients in this order to machine.
• bake on"sweet" cycle.

BRIOCHE MUFFINS OR LOAF

Steps:

• Warm the bowl of your mixer with hot water, then dump it out.
• Mix the yeast, warm water, and sugar in the warmed bowl with a rubber spatula. Let sit for 5 minutes, until it is foamy and the sugar has dissolved.
• Add the eggs one at a time and using the paddle attachment, beat on medium speed for 1 minute, until mixed.
• With the mixer on low speed, add 2 cups of the flour, the salt, and mix for 5 minutes. With the mixer still on low, add 2 more cups of flour and mix for 5 minutes more. Still on low, add the soft butter in chunks and mix, occasionally scraping the paddle, for 2 minutes longer.
• Switch to the dough hook attachment, and set on low speed again.
• While the mixer is running, sprinkle in the last quarter cup of flour. Mix on low speed for 3-4 minutes, until well combined and elastic, but still sticky.
• This is a soft, sticky dough. Scrape the dough into a large buttered bowl and cover tightly with plastic wrap. Refrigerate overnight.
• The next day, allow the dough to sit at room temperature for an hour--it should have risen substantially in the fridge.
• Grease a 12-muffin tin, if you are making muffins, or two loaf pans.
• Turn the dough onto a floured surface and cut in half.
• For muffins: pat each half into a rectangle with the dough about a half inch thick.
• Spread the raisins and dried cherries evenly over the rectangle, using more if desired. Starting on one of the rectangle's wide ends, roll up into a tight cylinder. The dough may stick, use a pastry scraper or a sharp knife to help loosen it. Pinch the seam closed.
• Cut each cylinder into 6 equal portions. Stick each dough portion seam side down into the muffin tin. Cover and let rise in a warm spot for 2 hours, until doubled in size.
• For loaves: pat each half into a 6x8 rectangle, and roll on the wider side, as instructed above. Place each cylinder, seam side down, in a loaf pan. Cover and let rise in a warm spot for 2 hours, until doubled in size.
• Preheat the oven to 375 degrees.
• Beat the egg with the milk and brush the tops of the risen muffins (or loaves). Bake the muffins for 25-30 minutes, until they are a deep golden brown. Bake loaves for 30-35 minutes. Let cool briefly in their pans before transferring to a wire rack to cool completely.

BRIOCHE LOAF ( BREADMAKER 1 1/2 LB. LOAF)

Steps:

• Measure all ingredients into bread machine pan in the order suggested by manufacturer.
• Process on sweet or basic/white bread cycle; use light or medium/normal crust color setting.
• Remove bread from pan; cool on wire rack.