Braided Brioche Loaf (Print Version)
# Ingredients:
01 -
1 cup warm milk (around 100-110°F).
02 -
⅓ cup white sugar.
03 -
2 cups plain flour.
04 -
4 large eggs.
05 -
2¼ teaspoons dry yeast (1 packet).
06 -
4 cups bread flour.
07 -
1 cup soft unsalted butter.
08 -
2 teaspoons salt (kosher preferred).
09 -
Extra butter to brush on (optional).
10 -
1 egg mixed with a tablespoon of water for egg wash.
# Instructions:
01 -
In your stand mixer, combine flours, salt, and softened butter on low for about a minute with the dough hook.
02 -
Stir the yeast, sugar, and warmed milk in a measuring cup. Leave it for 15 minutes until it gets foamy.
03 -
Mix the yeast mixture and eggs together until fully combined.
04 -
Pour the wet mixture into the flour base and mix on a low setting until it all comes together.
05 -
Knead the dough on medium for 2-3 minutes until it's a bit sticky but holds its shape.
06 -
Grease a bowl, then add the dough with the smooth side facing up.
07 -
Cover the bowl and let the dough rise for 45-60 minutes until it’s twice its size.
08 -
On a lightly oiled surface, divide the dough evenly into two portions.
09 -
Take each half and cut it into three equal chunks.
10 -
Roll each chunk into a rope that’s 12-15 inches long.
11 -
Braid three ropes into one loaf, tucking the ends underneath to seal.
12 -
Transfer the braid to a baking sheet and do the same for the second set of dough.
13 -
Cover loosely and let them rise again until they’re nearly doubled in size.
14 -
Gently brush the tops with the egg wash, sprinkling on a little salt for extra flavor.
15 -
Bake in a 375°F oven for about 25 minutes, or until golden brown.
16 -
If you prefer, brush the warm loaves with some melted butter after baking.
17 -
Let them cool fully on a wire rack before cutting into slices.
# Notes:
01 -
Keeps frozen for up to 3 months.
02 -
Amazing for making French toast.
03 -
Great for sandwich bread.
04 -
Will stay fresh 3-4 days in an airtight container.