Brioche Bread is a rich and tender loaf with a subtle sweetness that is a little bit pastry-like, a little bit cake-like, and a whole lot of deliciousness! It’s a versatile bread that can be enjoyed on its own, used in French toast, for sandwiches and burgers, and more.For more homemade bread, check out my Simple White Bread, too! Ingredients & Substitutions Milk: Whole milk adds moisture and richness to the dough.If using lower-fat milk or water, it may affect the flavor and texture of the bread.

Sugar: Granulated sugar helps sweeten the bread as well as helps feed the yeast.Yeast: Look for a packet (or about 2 1/4 teaspoons) of active dry yeast.It is the leavening agent in the bread.

Eggs: You will need 3 large eggs, two for the bread and one for the egg wash.Be sure the eggs are at room temperature before using.Flour: All-purpose flour is the best choice for brioche bread, giving it a fluffier texture (not too heavy and dense).

Butter: Butter is a key ingredient in brioche, and I prefer unsalted butter for the best results.Unsalted butter gives you more control over the salt in a recipe.If using salted butter, you may want to lessen the amount of salt added.

Cut the butter into 1-inch pieces and let it come to room temperature before adding it one piece at a time.When Is Dough Done Rising? It is important to get the correct rise of the dough for the best results in baking this brioche.The first and last rises should double the do

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