Braided Brioche Bread
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Braided Brioche Bread is exceptionally delicious due to its rich, buttery flavor, and tender, moist crumb. Enjoy this luxurious bread in a braided pattern and bake until golden brown. We love serving brioche bread as a base for sandwiches or French toast!
Braided Brioche
We’re huge fans of Brioche Dinner Rolls and decided it was time to make some beautiful braided loaves. This enriched dough makes the most delicious bread and it freezes well too.
Why This Recipe Works:
- LABOR OF LOVE – This bread takes a little longer to make than the average recipe but it’s a labor of love for me. Breadmaking is my favorite thing to do when I’m stressed!
- BUTTERY – The buttery richness in brioche contributes to a melt-in-your-mouth experience. Its rich and tender texture is due to the high butter and egg content of this enriched dough.
- MAKES GREAT FRENCH TOAST – This bread makes amazing French Toast, sandwiches, and just plain toast.
Ingredients Used:
This recipe uses basic pantry ingredients that you’ll find in your local grocery stores.
- Dry Active Yeast
- Granulated Sugar
- Milk
- Large Eggs
- Flour – a combo of all-purpose flour and bread flour
- Unsalted Butter
- Kosher Salt
How to make Braided Brioche Bread:
Step 1
Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, four cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or so.
Step 2
Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 100-110 degrees f). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.
Then add the eggs and mix well.
Step 3
Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.
Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it’s slightly sticky but firm.
Step 4
Transfer dough. Transfer the soft dough to a large greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.
Step 5
Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.
Step 6
Divide the dough. Prep a clean surface with oil. Dump the dough on the surface and slice it in half.
Step 7
Braid the dough. Divide each half of the smooth dough into three equal pieces. Roll each part into a long dough rope (about 12-15 inches long). Place all three rolls together on top and then braid the strands together, tucking the ends underneath. Place the braided dough on a baking sheet (prepared with baking spray (or parchment paper).
Repeat with the remaining half of the dough.
Step 8
Let dough rise again. (SECOND RISE) Cover the dough with the dish towel and let the braided dough rise again – until almost doubled in size.
Step 9
Prep dough for baking. Brush the top of each loaf with an egg wash (one egg with a splash of water). Add a sprinkle of kosher salt.
Step 10
Bake. Bake the brioche loaves in a preheated 375-degree preheated oven for approximately 25 minutes, or until done. Brush the tops with a little melted butter, if desired.
Step 11
Cool. Transfer loaves of brioche bread to a wire rack to cool completely before slicing.
NOTE: Instead of making this bread on a baking sheet, place them in loaf pans and bake as pictured below.
Storing and Freezing:
- Store bread in an airtight container on your countertop for 3-4 days.
- Freeze bread in freezer bags for up to three months.
How to serve Braided Brioche Bread:
- Serve with a pat of butter and a shmear of jam.
- Toast it and add peanut butter and honey.
- Make sandwiches and add ham and cheese or any proteins.
- Make Cinnamon Brioche French Toast!
Other Bread Recipes:
Recipe FAQs:
Enriched dough refers to a type of bread or pastry dough that has been enhanced with additional ingredients (such as milk, butter, sugar, and eggs) beyond the basic flour, water, yeast, and salt.
Enriched dough is commonly used for various baked goods such as brioche, challah, cinnamon rolls, and sweet rolls. These additions not only improve the taste and texture but also contribute to a longer shelf life due to the added fat and sugar acting as preservatives.
To achieve a light and fluffy texture, ensure proper kneading to develop gluten and allow sufficient rising time for the dough. Use fresh yeast and quality ingredients.
Ingredients like butter and eggs should be at room temperature to promote even mixing and proper dough development.
Yes, you can substitute instant yeast for active dry yeast. Use the same quantity, but you can skip the proofing step and mix it directly with the dry ingredients.
Rising allows the yeast to ferment, producing carbon dioxide for a light texture. Let the dough rise until it doubles in size, depending on many factors including climate and temperature in your house.
Yes, you can refrigerate the dough overnight which enhances flavor. Let the dough to come to room temperature before shaping and baking.
Kitchen Tools Used: (affiliate links)
xoxo ~Sue
Braided Brioche Bread Recipe
Ingredients
- 1 Tablespoon active dry yeast
- 1/4 cup granulated sugar
- 1 ⅔ cup warm milk – between 100-110 degrees f
- 2 large eggs
- 1/3 cup all-purpose flour
- 4 ¾ cups bread flour
- 6 Tablespoons unsalted butter
- 1 Tablespoon kosher salt
- egg wash
Instructions
- Mix the flour and butter. In the bowl of a stand mixer, combine the all-purpose flour, four cups of bread flour, kosher salt, and the softened butter. Attach the dough hook and start the mixer on low speed. Let it run for a minute or so.
- Activate yeast. In a large measuring cup, combine the yeast, sugar, and warm milk (heated to 100-110 degrees f). Use a spatula to stir it around. Let the yeast mixture sit for about 15 minutes or until it gets foamy and bubbly on top.Add the eggs and mix well.
- Finish the dough. Pour the yeast mixture into the stand mixer and start the mixer on low speed. Let it run until the flour absorbs, using a silicone spatula to occasionally scrape down the sides of the bowl.Add the remaining bread flour or as much is needed to achieve your desired consistency and let the mixer run on medium speed for a couple of extra minutes. Test the dough with your finger to make sure it's slightly sticky but firm.
- Transfer dough. Transfer the soft dough to a large greased bowl. Form it into a smooth ball by punching it down in the center and pulling the sides inward. Place the dough smooth side up in the bowl.
- Let dough rest. (FIRST RISE) Place a clean towel (or plastic wrap) on the top of the bowl and set it in a warm place in your kitchen. Let the dough double in size – approximately 45 minutes to one hour.
- Divide the dough. Prep a clean surface with oil. Dump the dough on the surface and slice it in half.
- Braid the dough. Divide each half of the smooth dough into three equal pieces. Roll each part into a long dough rope (about 12-15 inches long). Place all three rolls together on top and then braid the strands together, tucking the ends underneath. Place the braided dough on a baking sheet (prepared with baking spray (or parchment paper).Repeat with the remaining half of the dough.
- Let dough rise again. (SECOND RISE) Cover the dough with the dish towel and let the braided dough rise again – until almost doubled in size.
- Prep dough for baking. Brush the top of each loaf with an egg wash (one egg with a splash of water). Add a sprinkle of kosher salt.
- Bake. Bake the brioche loaves in a preheated 375-degree preheated oven for approximately 25 minutes, or until done. Brush the tops with a little melted butter, if desired.
- Cool. Transfer loaves of brioche bread to a wire rack to cool completely before slicing.
Notes
How to serve Braided Brioche Bread:
-
- Serve with a pat of butter and a shmear of jam.
- Toast it and add peanut butter and honey.
- Make sandwiches and add ham and cheese or any proteins.
- Make French Toast!
Other Tips:
- You can refrigerate the dough overnight which enhances flavor. Let the dough to come to room temperature before shaping and baking.
- Instead of making this bread on a baking sheet, place them in loaf pans and bake as pictured in blog post.
- Store the baked brioche bread in an airtight container on your counter for 3-4 days.
- Freeze bread in a freezer bag for up to three months.
Recipe isn’t written well. The ingredients list show 1 tablespoon of salt and 2 large eggs, but nowhere in the instructions does it say when to put those in. Very confusing.
I’m so sorry about that, Gabrielle. I just fixed it!
The best bread for French Toast!
It really is!
This bread is absolutely delicious! Light, airy, and freezes well!
I’m so happy to hear this, Tiff!