Brioche #BreadBakers

Delicious, tender, buttery, egg bread that takes very little hands-on time, with all the kneading done using your stand mixer and dough hook.  Start this bread the day before as it requires a night in the refrigerator.

The Bread Bakers are sharing French bread recipes in honor of Valentine's Day....

I am hosting this month and asked the others to join me in baking French bread since Paris is the City of Love and February is the Month of Love.  Let's see what everyone baked up for us today.....

• A Day in the Life on the Farm: Brioche 
• Food Lust People Love: Cheater Pain aux Raisins 
• The Wimpy Vegetarian : Fougasse 
• Karen's Kitchen Stories: La Couronne Lyonaise 
• Culinary Cam: Pain au Chocolat 
• A Messy Kitchen: Pain Brié 
• Zesty South Indian Kitchen: Pain de campagne 
• Sneha's Recipe : Sourdough French Bread

I also love Michigan so it was an added bonus that my slices look just like a little map of my beloved State LOL.

Probably because I didn't roll them tight enough.  A Happy Accident and the bread was scrumptious. 

This recipe came from Barefoot In Paris by Ina Garten.  It is an easy bread to make and smells amazing as it's baking.  I made this to go with Supremes De Volaille Aux Champignons, a recipe from Julia Child that I will be sharing with you very soon.  I had invited Frank's Sister, Brother, and Sister-in-Law over for dinner after his hip replacement surgery.  When they walked in, his brother immediately noticed the smell of fresh bread in the air.

bread, French, Brioche

Breads

French

Yield: 2 loaves

Author: Wendy Klik

Brioche

Delicious, tender, buttery, egg bread that takes very little hands-on time, with all the kneading done using your stand mixer and dough hook. Start this bread the day before as it requires a night in the refrigerator.

Prep time: 30 MinCook time: 45 MinInactive time: 24 HourTotal time: 25 H & 15 M

Ingredients

• 1/2 c. warm water (110-120*)
• 2 1/4 t. active dried yeast
• 3 T. sugar
• 6 eggs, room temperature
• 4 1/4 c. flour
• 2 t. kosher salt
• 2 sticks unsalted butter, room temperature, cut into 16 pieces
• egg wash (1 egg mixed with 1 T. milk)

Instructions

1. Combine water, yeast, and sugar in the large bowl of a stand mixer fitted with the paddle attachment. Let stand for 5 minutes, until foamy.
2. Add the eggs and mix at medium speed for 1 minute. Reduce speed to low, and mix in 2 cups of the flour and the salt. Mix for 5 minutes.
3. Add 2 more cups of the flour and mix for 5 minutes longer. Add the butter, a few pieces at a time, until incorporated, scraping down the bowl as needed, mixing for another 2 minutes.
4. Sprinkle in the remaining 1/4 cup of flour. Once incorporated, switch to the dough hook and knead on low speed for 2 minutes. Transfer to a large buttered bowl, cover with plastic wrap and refrigerate overnight.
5. Remove the dough from the refrigerator in the morning and allow to sit at room temperature for an hour.
6. Turn the dough onto a lightly floured surface and divide it in half. Pat each half into a 6x8 rectangle, then roll into a cylindrical loaf. Place each loaf into loaf pans, treated with cooking spray, cover with a damp towel, and let rise until doubled, 2-3 hours.
7. Brush each loaf with egg wash and bake in a preheated 375* oven for 45 minutes, until golden brown and the bread sounds hollow when tapped. Let cool in pans on wire rack for 15 minutes before turning out onto the racks to cool completely.

Notes

Adapted from a recipe found in Barefoot in Paris

Nutrition Facts

Calories

2078

Fat (grams)

109 g

Sat. Fat (grams)

63 g

Carbs (grams)

223 g

Fiber (grams)

8 g

Net carbs

215 g

Sugar (grams)

19 g

Protein (grams)

49 g

Sodium (milligrams)

2567 mg

Cholesterol (grams)

816 mg

Similar Recipes

Orange Cranberry Brioche

Grandma's Raisin Bread

Sourdough Baguette

https://adayinthelifeonthefarm.blogspot.com/2025/02/brioche-breadbakers.html

Property of A Day in the Life on the Farm