Updated March 26, 2019

What is Brioche Bread?

When we were in Illinois for the 4th of July we did some baking with my dad. My dad is the best baker in town:) He loves to bake Artisan breads, cinnamon rolls, cookies, pies, tarts, etc. Josh has been wanting to make brioche bread for awhile so we asked my dad if he would help us master brioche. Of course, he agreed to help us. We used Peter Reinhart’s Upper-Middle Class Brioche recipe. The recipe calls for three sticks of butter, whole milk, and five eggs. This is definitely a “treat” bread, not your everyday sandwich loaf.

How To Make Brioche

Josh wanted to make French toast with the brioche so we made two loaves. You can make petite brioches à tête, but you will need special pans. The brioche does take some time to make, but it is not hard. You have to chill the dough for at least four hours or overnight, so make sure you have plenty of time to make this brioche recipe. You start by making a sponge. Once the sponge rises, you make the dough. The brioche dough is very soft and moist, due to all of the butter and eggs. We shaped the dough into two loaves and let them rise. The loaves rose beautifully and then we baked them until they were golden brown. We let the loaves cool and sliced into one loaf. The brioche was rich, buttery with a soft crumb. It was well worth all of the waiting.

The Brioche Possibilities

We saved one loaf to make French Toast for breakfast. The brioche bread is perfect for soaking up the egg, milk, vanilla, and cinnamon mixture. The brioche French Toast is extremely rich and decadent. It was the perfect vacation breakfast 🙂 Everyone loved it, including our two year old niece. She shared with grandpa 🙂 I am glad we were able to spend time in Illinois with my family. I always enjoy baking with my dad. I am glad he helped us make Brioche-it is fantastic. We will have to try it on our own next time.

If you like this brioche bread, you might also like:

Cinnamon Rolls Banana Bread Lemon Blueberry Sweet Rolls Raspberry Sweet Rolls

 

Brioche

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