How to Make Brioche Bread - Recipe

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option while margarine is often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour adds fiber, while bread flour can enhance texture.

Mix the dough using either a stand mixer or by hand with the 'fridge technique' and slap and fold method.

Perform the windowpane test by stretching a small piece of dough to see if light shines through, indicating gluten development.

Round the dough and place it in a plastic container sprayed with nonstick spray, cover, and let proof overnight in the refrigerator.

Scale the dough into 160g pieces and form into balls by flattening and folding the edges into the center, pinching to seal.

Round the dough balls again by cupping them with your hand and pressing them against the work surface to create tension.

Spray a 9x5 loaf pan with nonstick spray and place the rounded brioche balls in a staggered fashion.

Cover the pan with plastic wrap and let proof at room temperature for 1.5 to 2 hours or until doubled in size.

Brush the top with an egg yolk wash (egg yolks mixed with a little water).

Preheat a convection oven to 375°F (190°C) and bake the brioche for 25 to 30 minutes.

Check the internal temperature with an instant-read thermometer; it should read above 200°F (93°C).

If the bread feels heavy after baking, return it to the oven for another 5 minutes.

Remove the bread from the oven and place it on a wire rack to cool for 1.5 to 2 hours before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens