Braided Brioche Bread Recipe

4.43 from 7 votes

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!

Course Bread

Cuisine French

Keyword braided brioche bread, Homemade Bread Recipe

Prep Time 30

Cook Time 25

Rise Time 1 30

Total Time 2 25

Servings slices

Calories 171kcal

Author Sue Ringsdorf

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.
1/3 cup all-purpose flour, 4 ¾ cups bread flour, 6 Tablespoons unsalted butter, 1 Tablespoon kosher salt
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.
1 Tablespoon active dry yeast, 1/4 cup granulated sugar, 1 ⅔ cup warm milk, 2 large eggs
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.
egg wash
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.

Nutrition