Description
A soft, pillowy bread that is perfect for toasting or making French toast.
Ingredients
Scale
- 4 cups all-purpose flour
- 1/4 cup sugar
- 1 packet active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warmed
- 1/2 cup unsalted butter, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 egg (for egg wash)
Instructions
- Activate the yeast: In a bowl, combine warm milk and yeast; let sit for 5-10 minutes until bubbly.
- Mix dry ingredients: In a large mixing bowl, combine flour, sugar, and salt.
- Combine wet ingredients: Add the yeast mixture, softened butter, eggs, and vanilla extract to the flour mixture.
- Knead the dough: Mix until a dough forms, then knead for about 10 minutes until smooth.
- Let it rise: Place the dough in a greased bowl, cover, and let rise for 1-2 hours until doubled in size.
- Shape the dough: Punch down the dough, shape it into a loaf or individual buns, and place in greased pans.
- Second rise: Cover and let rise for another 30-45 minutes.
- Preheat the oven: Preheat oven to 350°F (175°C).
- Egg wash: Brush tops with beaten egg for shine.
- Bake to perfection: Bake for 25-30 minutes until golden brown.
- Cooling off: Let cool before slicing.
Notes
Store brioche in an airtight container at room temperature for up to 3 days, or freeze for about a month.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 3g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg