How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Homemade Brioche Loaves?

You need 15 ingredients. The key ingredients include: FOR THE LEVAIN:, 1/2 pints Heavy Cream, 2 envelopes Active Dry Yeast, 8 ounces, weight All-purpose Flour, and more.

Is Homemade Brioche Loaves suitable as general?

Yes, Homemade Brioche Loaves falls under the General category and is a great choice for this type of meal.

How do I store leftover Homemade Brioche Loaves?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Homemade Brioche Loaves Recipe

Name: Homemade Brioche Loaves
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE LEVAIN:; 1/2 pints Heavy Cream; 2 envelopes Active Dry Yeast; 8 ounces, weight All-purpose Flour; FOR THE PATE:; 1-1/2 stick Butter, Softened, Plus Additional For Greasing The Bowl; 3 ounces, weight Granulated Sugar; 1 pinch Salt; 3 whole Eggs; 2 whole Egg Yolks; 12 ounces, weight All-purpose Flour; FOR FINISHING:; Cooking Spray, For Greasing The Loaf Pans; 1 whole Egg, Beaten With A Splash Of Water For Egg Wash; 2 Tablespoons Butter, Melted

1

First, make the levain. Warm the heavy cream in a large, microwave safe bowl for about 45 seconds. It should feel like warm bath water, about 100u00b0F. Gently stir the yeast into it and let it bubble for a minute. Then stir in the flour until it becomes a soft dough. Cover it with plastic wrap and let it ferment for 45 minutes in a warm, dry place. When the time is almost up, start on the pate.

2

Combine the butter, sugar and salt in the bowl of a stand mixer. Beat them together until fluffy with the paddle attachment. Add in the eggs and egg yolks one at a time. Then turn the speed to low and slowly add in the flour just until it disappears. Switch to the dough hook and add in the fermented levain. Let the hook work the dough for 10-15 minutes until it becomes smooth and elastic and pulls away from the sides of the bowl.

3

Wash out the bowl you used to make the levain, or get out a fresh bowl and grease it well with butter. Transfer the dough to the buttered bowl and cover it with plastic wrap. Set it aside to rise for an hour, until doubled in size. Punch it down, cover it in plastic again and put it in the refrigerator for another hour. Punch it down one more time, cover it again and let it sit in the refrigerator overnight.

4

The next day, get out three loaf pans and spray them well with cooking spray. Take out the dough and pat it out into a square that is about two inches thick on the plastic wrap that you covered it with. Cut it into thirds, then cut each third into thirds. Round each piece into a ball and put three balls of dough into each loaf pan. Let them sit in the loaf pans to rise one more time for an hour.

5

When the hour is up, preheat the oven to 375u00b0F and put the three loaf pans on a sheet tray. Brush the tops generously with egg wash, then bake them for about 30 minutes. They should be completely golden brown on top and baked through. Immediately brush them with the melted butter. Let them cool for 10 minutes or so, then turn them out onto racks to finish cooling. Use the bread in countless ways! You can freeze what you are not going to use immediately.

Homemade Brioche Loaves

How did you like this recipe?

Frequently Asked Questions