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Classic Overnight Proofed Brioche Loaf

A golden-brown loaf of freshly baked brioche bread, sliced to show its rich, yellow, fluffy interior.
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Make a rich, buttery brioche loaf using an overnight proofing method for the best texture and flavor. This recipe focuses on technique for a soft, airy crumb.

Ingredients

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  • 1 cup whole milk, lukewarm
  • 2 1/4 teaspoons active dry yeast
  • 1/2 cup granulated sugar, divided
  • 4 large eggs, room temperature
  • 4 cups all-purpose flour, plus more for dusting
  • 1 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, cold and cut into 1-inch cubes

Instructions

  1. Combine the lukewarm milk, yeast, and 1 tablespoon of the sugar in a small bowl. Let stand for 5 to 10 minutes until foamy.
  2. In the bowl of a stand mixer fitted with the dough hook, combine the flour, remaining sugar, and salt. Mix briefly on low speed.
  3. Add the yeast mixture and the eggs to the dry ingredients. Mix on low speed until a shaggy dough forms, about 2 minutes.
  4. Increase the mixer speed to medium-low and knead for 5 minutes. The dough will be sticky.
  5. Add the cold butter cubes one piece at a time, waiting about 30 seconds between each addition. After all butter is added, continue kneading on medium-low speed for 10 to 15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. This enriched dough technique takes time.
  6. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 12 hours, or up to 24 hours, for the long fermentation.
  7. The next day, gently punch down the cold dough. Shape it into a loaf and place it in a greased 9×5 inch loaf pan.
  8. Cover the pan loosely and let the dough proof at room temperature for 2 to 3 hours, or until it has nearly doubled in size.
  9. Preheat your oven to 375 degrees Fahrenheit. Brush the top of the loaf lightly with an egg wash (1 egg beaten with 1 teaspoon water) for a perfect golden brown bread crust.
  10. Bake for 30 to 35 minutes, or until the top is deep golden brown and an instant-read thermometer registers 200 degrees Fahrenheit in the center.
  11. Cool the brioche loaf in the pan for 10 minutes before turning it out onto a wire rack to cool completely.

Notes

  • For soft dinner rolls making, divide the dough into 12 equal pieces after the first rise and shape into balls before the final proof.
  • If your dough feels too sticky during mixing, add flour one tablespoon at a time, but avoid adding too much, as high hydration enriched dough is expected.
  • This loaf is excellent sliced thick for brioche bread for french toast.

Nutrition

Find it online: https://dishicious.com/brioche-bread-recipe-classic-french-bread/