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Absolutely! Here’s a warm, inviting article for your Braided Brioche Bread Recipe:
Braided Brioche Bread Recipe: Soft, Buttery, and Beautifully Braided
Few breads evoke the feeling of homemade comfort and elegance quite like braided brioche. With its golden crust, tender crumb, and rich buttery flavor, brioche is a luxurious bread that’s surprisingly approachable to make at home. Add in the artful braid, and you’ve got a stunning centerpiece that’s perfect for breakfast, brunch, or any time you crave a slice of something special.
Whether you’re a seasoned baker or a curious beginner, this Braided Brioche Bread Recipe guides you through the steps to create a loaf that’s as delicious as it is beautiful.
Why Brioche?
Brioche is a classic French bread known for its soft, fluffy texture and slightly sweet, buttery flavor. It’s richer than typical bread thanks to generous amounts of butter and eggs, making it ideal for everything from decadent French toast to elegant sandwiches.
The braid adds a rustic, artisanal touch that transforms a simple loaf into a showstopper.
Ingredients You’ll Need
- 4 cups (500g) all-purpose flour or bread flour
- 1/4 cup (50g) granulated sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 4 large eggs, room temperature
- 1/2 cup (120ml) warm milk
- 1 cup (225g) unsalted butter, softened
- 1 egg (for egg wash)
How to Make Braided Brioche Bread
- Activate the yeast:
In a small bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until frothy. - Mix the dough:
In a large bowl or stand mixer, combine flour, sugar, and salt. Add the eggs and the yeast mixture. Mix until a shaggy dough forms. - Incorporate the butter:
Add softened butter a few tablespoons at a time, mixing well after each addition. Continue kneading (by hand or mixer with dough hook) until the dough is smooth, elastic, and slightly sticky — this can take 10–15 minutes. - First rise:
Transfer the dough to a lightly oiled bowl, cover with plastic wrap or a damp towel, and let it rise in a warm place until doubled in size (about 1–2 hours). - Shape and braid:
Punch down the dough gently and divide it into three equal pieces. Roll each into a long rope, then braid them together. Pinch the ends to seal and tuck under. - Second rise:
Place the braid on a parchment-lined baking sheet. Cover and let rise for another 45 minutes to 1 hour, until puffy. - Bake:
Preheat oven to 350°F (175°C). Brush the loaf with beaten egg for a shiny, golden crust. Bake for 25–30 minutes or until the bread is deep golden brown and sounds hollow when tapped. - Cool and enjoy:
Let the bread cool completely on a wire rack before slicing.
