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RECIPE
12 INGREDIENTS11 STEPS14hr 45min

Homemade Brioche Loaves

4.7
3 Ratings
There is nothing like making a fresh bread, and this Homemade Brioche Loaves is a simple and delicious bread recipe that you should try at home.
Homemade Brioche Loaves Recipe | SideChef
There is nothing like making a fresh bread, and this Homemade Brioche Loaves is a simple and delicious bread recipe that you should try at home.
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Fulfilled by
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
14hr 45min
Total Time
1hr 15min
Active Time
$4.09
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4

Levain

1 cup
Heavy Cream
2 pckg
Active Dry Yeast

Pate

3/4 cup
Butter , softened
plus more for greasing the bowl
1 pinch
3
whole
2
Eggs , separated
yolks only
3 cups
plus additional for bench flour

Finishing

to taste
Nonstick Cooking Spray
1
Egg , beaten
2 Tbsp
Butter , melted
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Nutrition Per Serving

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CALORIES
1289
FAT
70.9 g
PROTEIN
25.7 g
CARBS
135.3 g

Cooking Instructions

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Step 1
First, make the levain. Warm the Heavy Cream (1 cup) in a large, microwave safe bowl for about 45 seconds. It should feel like warm bath water, about 100 degrees F (40 degrees C). Gently stir the Active Dry Yeast (2 pckg) into it and let it bubble for a minute.
Step 2
Then stir in the All-Purpose Flour (2 cups) 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.
Step 3
Combine the Butter (3/4 cup) , Granulated Sugar (1/2 cup) , and Salt (1 pinch) in the bowl of a stand mixer. Beat them together until fluffy with the paddle attachment.
Step 4
Add in the Eggs (3) and Eggs (2) one at a time. Then turn the speed to low and slowly add in the All-Purpose Flour (3 cups) just until it disappears. Switch to the dough hook and add in the fermented levain.
Step 5
Wash out the bowl you used to make the levain, or get out a fresh bowl and grease it well with Butter (2 Tbsp) . 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.
Step 6
Punch it down one more time, cover it again and let it sit in the refrigerator overnight.
Step 7
The next day, get out three loaf pans and spray them well with Nonstick Cooking Spray (to taste) .
Step 8
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.
Step 9
When the hour is up, preheat the oven to 375 degrees F (190 degrees C) and put the three loaf pans on a sheet tray.
Step 10
Brush the tops generously with the beaten Egg (1) 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.
Step 11
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.
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Nutrition Per Serving
Calories
1289
% Daily Value*
Fat
70.9 g
91%
Saturated Fat
42.8 g
214%
Trans Fat
0.0 g
--
Cholesterol
465.0 mg
155%
Carbohydrates
135.3 g
49%
Fiber
4.2 g
15%
Sugars
21.9 g
--
Protein
25.7 g
51%
Sodium
113.2 mg
5%
Vitamin D
1.5 µg
8%
Calcium
153.9 mg
12%
Iron
8.0 mg
44%
Potassium
325.3 mg
7%
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