After one year and 104 recipes, I finished the Brooks Bakes Bread Project on March 27, 2012. You can still find me baking and cooking at my new blog, Tangled Up In Food.

Categories: Brioche

Brioche Bread
May 20, 2011

by stacy
Published on: May 20, 2011
Categories: Brioche, Egg Breads
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“[Brioche Bread] is a loaf that is especially good for delicate sandwiches…It is also a delicious egg bread by itself, easy to make and pleasant in flavor.”
-James Beard, Beard on Bread

For some reason, I have a hard time pronouncing the word “brioche.”  Besides a bread, it is also a knitting stitch (my other hobby) so I have lots of opportunities to  mangle the pronunciation.  Luckily, this bread is easier to make than to say.

Here are the ingredients:

Brioche Bread Ingredients

Note the two full sticks of butter (one is hidden by the eggs).  These will be important later.  Since I used salted butter, I eliminated the salt in the recipe.

Brioche is unique in that it does not require any kneading.  I simply melted the butter, mixed it with the yeast, sugar, water, eggs, and flour, and let the dough rise.  After an hour, I had to “shape into loaves.”  Fine, I thought, I’ve done this before.  Then I picked up the dough.

It was the consistency of a giant grease ball.  I pulled the oily mass into two pieces, wadded each one into an approximate loaf shape, and put them in pans to rise again.  After about 45 minutes, they had doubled in size and were ready to be baked.

Brioche Bread Before Baking

The bread was done after 25 minutes in the oven at 400 degrees.

Brioche Bread

Now, I like butter as much as the next person (see: Helen Evans Brown’s Corn Chili Bread).  However, Brioche Bread tasted more like butter with some flour mixed in than bread.  It was edible when spread with homemade jam, but I couldn’t stomach it plain.  And the idea of a slice of Brioche Bread with butter makes me feel ill.

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About the Baker
I'm a paralegal living and working in the Minneapolis-St. Paul metro area. Besides baking, blogging, and eating bread, I love knitting and enjoying the Minnesota outdoors. My husband, Mike, is the Brooks Bakes Bread website developer, bread photographer, and chief taste tester.
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