This easy basic brioche bread recipe is soft, light, and buttery. Enjoy fresh brioche with preserves, pate, cheeses, savory spreads. Perfect for toasting and french toast preparations. As with any bread recipe, feel free to add anything you wish. This easy versatile brioche recipe can be used in many applications. And it freezes well too.
Note: Recipe yields 3 large Pullman loaves. Preheat oven to 400 degrees.
2 cups water (105 – 110 degrees)
2 oz yeast
3 lb and 12 oz of flour
1 1/2 cups warm milk or half & half
8 oz melted butter (warm, not hot)
3/4 oz salt
6 oz sugar
Orange: zest and juice of one orange, 1 TBSP orange extract
Lemon: zest and juice of one lemon, 1 TBSP lemon extract
Cinnamon: cinnamon & sugar mixture, spread on dough, then rolled into loaf.
In a large mixer (use dough hook), mix water and yeast, until dissolved.
Add flour, milk, and melted butter.
Add eggs, salt, sugar, and flavorings, if desired.
Mix approx 5 minutes. Let rise in bowl in a warm place until doubled in size.
Remove from bowl, punch down and split into 3 equal portions.
Stretch each dough ball out into a large rectangle and roll into loaf, starting from the long side. (if making cinnamon brioche, spread rectangle with soft butter and sprinkle heavily with cinnamon/sugar mixture).
Roll into loaf from the long side and place in a sprayed and parchment lined long loaf pan.
Brush tops of loaves with egg wash. Allow to rise in a warn place again until doubled in size.
Bake in preheated 400 degree oven until done (approx 50 minutes). Rotate pans 1/2 way through baking time.
Remove from pans, cool on rack.