BRIOCHE LOAF

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There is something magical about brioche. The combination of butter, eggs, and flour come together to create a soft, fluffy, and flavorful bread that is perfect for both sweet and savory applications. It’s great for French toast, Croque Madame (or Croque Monsieur), bostock, and more. While many bakeries and supermarkets sell brioche loafs, I find it super rewarding to make brioche from scratch at home.

WHAT IS BRIOCHE?

Brioche is a classic French yeasted bread known for it’s high egg and butter content. It’s use to butter and eggs lends to it’s pale yellow crumb and thin golden brown, shiny crust. Brioche can be shaped as a rectagular loaf, round boule, or in it’s most recognizable form- brioche à tête (a fluted muffin like roll topped with a smaller ball (head) on top).

Although a bit time consuming to make, it’s a rather simple process. Much of the “time” is spent allowing the dough to rest and rise. With the help of a stand mixer, creating the brioche dough is quite easy. And if you are putting in the effort to make one loaf, you might as well double the recipe and make two loaves. The baked and cooled extra loaf can be wrapped tightly in plastic wrap and stored in the freezer for a month.