A Classic French Bread
Here is an easy brioche recipe so you can make wonderful French bread made from enriched dough, sweeter than most, a cross between lovely fresh bread and homemade cake!
There are many variations of brioche bread to enjoy like my homemade Fouace with candied fruit.
It is sweet and buttery, and there is nothing quite like it. It is often made into small individual buns, which are served with coffee.
However, this is an easy version of this wonderful recipe made with your breadmaker to give you perfect results every time and enough wonderful brioche for the whole family.
This homemade brioche is delicious, and I'll pretty much guess that it won't last long! Enjoy it with a cup of coffee just on its own; spread with butter, or spread with a good chocolate spread or fresh fruit and cream.
So if you've been struggling to make French brioche, I hope this brioche recipe will answer your prayers, it's truly heavenly.
Make Other Delicious French Breads
- It is wonderful to smell the aroma of bread baking all through the house, and the French Baguette will not let you down.
- Not as well now the Brioche Fouace is scrumptious.
- Yes, make your own homemade Croissants.
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Brioche Bread Loaf
Ingredients
- 3 oz milk warmed
- 3 eggs beaten
- 2 oz butter cut into small pieces
- 3 tablespoon superfine sugar or castor sugar
- ½ teaspoon salt
- 1 lb strong white bread flour
- 1 teaspoon fast-acting dried yeast
Instructions
For Bread Maker
- It is best to follow the instructions for your particular bread maker when it comes to the order in which you put your ingredients into the bread pan. However, this is the order in which I put mine, according to my bread-maker, which is a Panasonic.
- Sprinkle the dried yeast into the bottom of the bread pan, followed by the flour, salt, castor sugar, the butter, then the eggs beaten with the milk.
- Use the basic bread setting for baking your brioche and then leave it to do the work for you!
- Once it is baked, leave it for a minute in the bread pan then turn it out and leave to cool on a wire rack.
Baking In The Oven
- Sift flour and salt into a bowl and stir in the yeast, and sugar.
- Mix eggs and oil then add in warm milk.
- Add liquid to flour mixture and mix to a soft dough.
- Turn out onto a floured surface.
- Knead dough for 10 minutes until elastic (by folding the dough over itself toward you, then gently pushing away, then quarter-turn, and continue folding, pushing, and turning.
- Place in a lightly oiled bowl.
- Cover with cling film and leave to rise in a warm place for up to 1½ hours or until doubled in size.
- Turn out on a lightly floured surface and knead dough for a few minutes until smooth.
- Cut in half and roll out one half into an 8 in/20cm log.
- Place the dough into a greased or parchment paper lined 8 in/20 cm bread pan.
- Score the top of the loaf gently with 3 small horizontal cuts to prevent the bread from bubbling unevenly in the oven.
- Cover with cling film. Repeat with the remaining dough to make the second loaf.
- Leave in a warm place to rise for about 30 minutes.
- Heat the oven to 400°F/200°C/Gas 6 - Moderately Hot. Bake for 20-30 minutes until risen and golden.
- Either cool on a wire rack or eat hot! (No need to wrap leftovers this way!)
Notes
- aluminized steel pan with a nonstick coating
- stoneware
Loved it, tweaked it, or not your "cup of tea"... I’d really love to hear how it went for you.