Homemade bread just got easier with my Braided Brioche Loaf! Start to finish you can have delicious and amazing bread in less time than it takes to watch a movie!
Many people shy away from bread because they are worried about how hard it is - believe me even as a certified pastry chef there are recipes even I am scared to tackle! Don’t let this be one of them - in fact you don’t even have to have a mixer to make this delicious Braided Brioche Loaf! Brown and crusty on the outside, soft and chewy on the inside, you have homemade braid to eat with dinner, make into french toast, or slather some jam/butter on for a late afternoon snack.
Baking tip - keep yeast in the freezer until you need it. It will last much longer than at room temp, and it can be used straight from the freezer. Throw out any yeast you haven’t used after three months room temp/six months freezer.
- 2½ cups bread flour
- ½ tsp kosher salt
- ½ cup (8 T) cold unsalted butter diced (I use Plugra)
- 2 T sugar
- 1 envelope active dry yeast
- 2 large eggs, beaten
- ½ cup warmed milk
- 1 large egg beaten for egg wash
- Whisk flour and salt together in a large bowl.
- Add butter and using a pastry cutter mix butter into flour mixture until the size of peas.
- Add sugar and yeast, stirring to combine.
- Making a well in the center of the flour mixture and add the 2 large eggs and milk.
- Stir well with spatula to make a soft dough.
- On a floured surface knead the dough about 10 times, making a smooth and soft ball, adding more flour if needed.
- On a large baking sheet covered in parchment paper or a Silpat, divide dough into three equal pieces.
- Shape each piece into a large rope, about 12-14 inches long.
- Place the rope pieces side by side and pinch the tops together.
- Braid the ropes and pinch the end just like the top.
- Cover lightly with plastic wrap and let rise in a warm place for 1 hour or until almost double in size.
- Preheat oven to 375, remove plastic and brush the bread liberally with the remaining beaten egg.
- Bake for 30-40 minutes (tenting with foil after 25 minutes to prevent too much browning on top) or until a hollow sound is made when you thump the size (Internal temp should also read 200 degrees.)
- Let sit for 10 minutes and serve warm.
- Leftovers can be wrapped tightly and left at room temp for two more days.
- You can also freeze loaves for three months.
I love making my own bread, there is absolutely nothing that rivals its smell, as it bakes in the oven. This recipe looks so easy, easier as I do use a mixer (bad back) so I will give it a try, including the braiding. Thank you for sharing. Sammie http://www.feastingisfun.com
Bread baking is my therapy!
Such a beautiful bread! I need to get better braiding my breads, they never look that nice.
Jamie | The Kitchenarium recently posted…Gifts for the Grieving Family
I bet yours looks good too!
That loaf is absolutely beautiful! I’ve only made brioche once before, but need to make it again - so good!
Thanks Stacey! It’s perfect for french toast….
This looks amazing! The crust is so perfect on this brioche!
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Thanks Nicole!
baking my own bread is the most therapeutic thing but it doesnt happen too often
i will remember this loaf next time.
I think you will love it!
I love this recipe and am about to make it! 53 degrees out and time for making bread!! Thank you so much. I found one of your recipes that is my favorite on the Plugra butter site for your Oatmeal Pie!!
I hope you enjoyed it! Thanks so much for checking out the blog.
Hi J! Question for you… What are your thoughts on grating frozen butter with the coarse side of a box grater and using that instead of cold, cubed butter?
This trick has worked well for me when making pie crust (granted, it was an all-butter crust, so, about as forgiving as it can possibly get), but I am a crap baker so I wanted to see if you could think of any reason NOT to give it a whirl.
Let me know when you have a sec… Thanks! =)
I am a big fan of grating butter! I do this a lot for pie crusts, but anytime cold butter is asked for, it’s a great trick.
This makes my bread loving heart very happy! Beautiful loaf!
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Thank you friend!