Brioche Bread

Brioche Bread | chezcateylou.com

Ok everyone – what is going on with the weather this winter?! I know it is all people can talk about lately, but seriously – will it ever stop snowing? Definitely the worst winter we’ve had in my 6 years in NYC! I walk to work every morning (takes about 25 minutes in case you are curious) and I think I’ve said about 10 times this winter, “Ok that was by far my worst walk yet.” It just keeps getting worse though!  But this morning took the cake (and not the good kind of cake) – freezing rain the entire walk – which was falling on top of snow piles. The result: icy sidewalks and HUGE puddles at each intersection. Fun. But I made it without falling, phew!

And now I can talk about brioche bread, which is definitely cheering me up immediately. There is a stick of butter in each loaf, what’s not to love?!

Brioche Bread | chezcateylou.com

Brioche Bread | chezcateylou.com

This recipe calls for a full stick of butter and two eggs in each loaf. That may seem like a lot but it’s totally worth it – the bread tastes just like a croissant!  It is soooo good.  The crust is flaky, the inside is fluffy yet substantial and the whole thing has the most amazing buttery flavor.  And unlike a croissant, this bread is relatively easy to make. Making croissants kind of scares me – all the rolling and the chilling and the pounding of the dough. Maybe someday I’ll attempt them (I mean, look how good they look!) but for now I am going to stick with this croissant-like brioche bread.

Brioche Bread | chezcateylou.com

Brioche Bread | chezcateylou.com
Brioche Bread | chezcateylou.com

This recipe makes two loaves of bread, which is a good thing because it disappears quickly. It makes seriously the most delicious toast I have ever had! And a grilled cheese on this brioche bread?! Unreal.

Sidenote – I brought that Christine Ferber jelly back from Paris and it is amazing!  TheBetterHalf thought I was kind of nuts to transport jelly in my suitcase, carefully wrapped in clothing, but this article proves that I am not the only crazy one!  Some things are just worth it :)  (TheBetterHalf: Just because someone else did it doesn’t make you not crazy.  It means she’s crazy too.  You’re both international jelly smugglers.)

Brioche Bread | chezcateylou.com

Brioche Bread | chezcateylou.com

If you are lucky enough to have a snow day today, try making this brioche bread!  You will not regret it.

Brioche Bread | chezcateylou.com

Brioche Bread | chezcateylou.com

Brioche Bread

Brioche Bread

Brioche bread has the most amazing buttery flavor with a flaky crust and a fluffy inside. It is like a croissant, with a lot less work!

Ingredients

  • 1 ½ packages active dry yeast
  • 2 tablespoons granulated sugar
  • ½ cup warm water (100 - 115 dgrees)
  • 1 cup melted butter, cooled slightly
  • 1 ½ teaspoons salt
  • 4 cups all-purpose flour
  • 4 eggs, at room temperature
  • 1 egg yolk mixed with ¼ cup light cream

Instructions

  1. Combine the yeast, sugar, and warm water in the bowl of a stand mixer (or in a large mixing bowl) and allow to proof (aka let it sit for about five minutes, until it is foamy).
  2. Add the butter, salt, flour, and 4 eggs to the yeast mixture and knead with the dough hook for about 5 minutes, until all the ingredients are well combined and the dough is smooth. (You can also do this by hand - mix the ingredients together in the bowl and then knead on a lightly greased surface until smooth)
  3. Place the dough in a buttered bowl, turning the ball of dough to grease the surface. Cover the bowl with plastic wrap and set in a warm place to rise until light and doubled in bulk, about 1 - 1.5 hours.
  4. Generously grease two 8x4 inch loaf pans.
  5. Gently punch the dough down, divide in half, and shape into two loaves. Place the loaves into the prepared pans, cover with greased plastic wrap, and let rise until doubled in bulk, about 1 hour.
  6. About 45 minutes into the second rise, preheat oven to 400 degrees F
  7. Gently brush the risen loaves with the egg yolk mixed with cream. Bake for 30 minutes, until the loaves are a deep golden brown and sound hollow when tapped on the bottom with the knuckles.
  8. Cool on a rack.

Notes

Recipe from Beard on Bread

http://chezcateylou.com/brioche-bread/

Can’t get enough bread?  Try some of these recipes too!

Whole Wheat Sandwich Bread

Whole Wheat Bread | chezcateylou.com

Classic White Bread

Classic White Bread | chezcateylou.com

Pumpkin Yeast Bread

Pumpkin Yeast Bread | chezcateylou.com

Related posts:

Comments

  1. says

    We must both be crazy Cate because I brought back several jars of Christine Ferber jam… it’s so good. And I brought back a myriad of other food-related purchases from Paris: pounds and pounds of chocolate and caramels, foie gras, macarons, and much, much more.

    This bread looks so buttery and delicious!

    • says

      I’m so glad we are on the same page with bringing back food – it is just so much fun to have food from trips, and it tastes so much better!!

  2. says

    Tell me about it! We had to clear our 1/4 mile driveway that (thanks to the wind!) had drifted to about 2 feet deep. Not.fun. Let’s not talk about it … I want to talk about this bread! :) I’ve had this for toast and such (and loved it) but I’ve never made it at home. Thanks for sharing this easy recipe!

  3. says

    As soon as I have my own kitchen back again (soon, very soon!) I’m going to try this. I love brioche and it sounds so easy. I can just imagine the smell! I know it’s getting a bit old for you now, but I’m envious of your snow days. Here in the UK all we’ve had are ‘wind and rain days’ and unfortunately you don’t get a day off for that!

  4. says

    As fate would have it, my mother (many states away) was just telling me how much she loves brioche bread for french toast and grilled cheese. I momentarily thought of searching for a recipe and making some for her. Then I forgot all about it. Then you posted this mouth watering bread (the photos are awesome) and I now have the recipe! Thanks, Cate. Can’t wait to try!
    As for your career as an international jam smuggler: Bringing back food from travels is ESSENTIAL. How wonderful it is, weeks or months later, to taste and remember your journey!

  5. says

    I’ve made brioche a couple of times now, it’s one of those things that I make in moderation because it is so moreish. “I’ll just have one more slice” and “but I haven’t tried it with the blueberry jam yet..” etc. Not to mention it makes the best french toast! Saving this recipe for when my will power fades.

  6. says

    This has definitely been the worst weather that I can remember in NYC since I was a kid!! Definitely the kind of winter that requires LOTS of bread baking. Especially brioche. Yours look perfect!

  7. says

    Mmm, this brioche bread looks delicious! I love brioche and have been to scared to attempt it myself but maybe I should.
    I have to walk about 15 min from the subway to my office in nyc and the puddles on Wednesday were INSANE. I had my waterproof boots on but at one point i stepped in one of those puddles that totally doesn’t look as deep as it is, and it was up to my shin! ugh. Thank goodness it was much better by the commute home :)

    • says

      Oh Amy, those puddles are the WORST!! Such a bummer. And thank you so much for the kind words. This brioche bread was surprisingly easy to make!

  8. says

    this bread sounds amazing! whenever i go to france (i realize how pretentious that sounds–i’ve only been twice though) i always bring back this awesome granola from monoprix (a target-like store). it is SO good. i need to recreate it :)

    • says

      Thanks, Sarah!! Your comment is great, I totally know how you meant it :) What kind of granola do you like? I need to make a note to get it on my next trip! (hopefully there is a next one!)

  9. says

    Cate, you’re the absolute QUEEN of picture-perfect bread! You put storebought to shame, seriously. So impressed. (How do you get those perfect slices? I’ve never baked bread, but I just know my slices would be all over the place, if my cake leveling is any indicator.) Also, UUUGGHHH these walks to work are death. The day you posted this I was so mad I came to work! Haha. Definitely my worst walk yet… but we’ll see if it’s the worst walk of the winter 😛

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>