Light and fluffy, this brioche has delicious flavor. It may take a little extra time to throw together, but it's definitely worth it!
In our efforts to be healthier this summer, we switched our white sandwich bread from the store to a whole wheat bread with seeds. I like it. A lot actually. But I do miss the light fluffiness of a good white bread.
So when I made this loaf of bread, it was definitely a delight. Brioche isn't just white bread. It has eggs and sugar and milk in the dough. It's a little richer. It's light and sweet, but there is a true depth of flavor too. We made a few of the slices of these loaves into French toast and it was truly a delight.
The dough is pretty easy to put together, but it does take a little extra time due to the need to be refrigerated. Doing so helps to develop the flavors in the dough. This recipe is delicious, lightly sweetened, and fluffy goodness. Despite the extra time it takes to put together, it's definitely worth making!
2 tablespoons warm water
2 teaspoons active dry yeast
4 cups all-purpose flour
3/4 cup milk, slightly warmed
1 1/2 teaspoons salt
2 large eggs, slightly beaten + 1 egg for tops
1 teaspoon vanilla extract
1/2 cup unsalted butter, softened
scant 1/2 cup sugar
In a small bowl, add the yeast to the water. Allow to sit for 5 to 10 minutes. Meanwhile, cream butter and sugar in another bowl. In the bowl of a stand mixer, add flour and salt.
While mixer is running on low, add milk, vanilla, yeast mixture, and 2 eggs. You can use your paddle attachment to mix here. Add half of the butter and mix until dough is mixed and all ingredients come together. Add remaining butter, a little at a time, and beat until thoroughly mixed. Knead the dough, either in mixer with a dough hook or by hand until the dough is smooth and elastic. This should take about 4 to 6 minutes. Place dough in a bowl that has been greased with butter and let rise for one and a half hours. Punch dough and shape back into a ball. Place the dough back in the bowl and refrigerate overnight.
Remove from fridge and let stand about 1 1/2 hours. Divide the dough into 4 equal parts. Roll each part into a ball. Place two of the balls side by side into a buttered bread pan. Repeat with the remaining dough balls. Let rise until dough balls start to reach the rim of the pan.
Beat remaining egg and brush on tops of the bread. Bake at 350 for 30-35 minutes or until bread is golden brown. Remove bread from pans and brush tops with butter. Let cool on rack for at least 1 hour before cutting. Enjoy!
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