The Ultimate Buttery Brioche Loaf Recipe
There is nothing quite like the aroma of fresh brioche wafting through the house. It’s the king of breads—rich, golden, and incredibly versatile. For the best results, we recommend using high-quality Bodrum Wheat Flour to achieve that perfect pillowy crumb.
Recipe: Classic Brioche
Ingredients
| Bodrum Wheat Flour | 500g |
| Active Dry Yeast | 7g |
| Whole Milk (warm) | 60ml |
| Eggs (Room Temp) | 5 Large |
| Sugar | 50g |
| Bodrum Fine Himalayan Salt | 10g |
| Unsalted Butter (soft) | 250g |
Instructions
- Bloom: Whisk warm milk, sugar, and yeast. Let it sit for 10 mins until foamy.
- Mix: Combine flour, salt, yeast mix, and eggs in a stand mixer. Mix until a shaggy dough forms.
- Incorporate Butter: With the mixer running on low, add softened butter one tablespoon at a time. Do not rush this step; let the butter fully integrate before adding more.
- Knead: Mix on medium speed for 15 minutes. The dough should be smooth, shiny, and pull away from the sides of the bowl.
- Cold Proof: Let rise for 1 hour at room temp, then refrigerate for at least 4 hours (or overnight). Cold dough is much easier to shape!
- Shape & Bake: Shape into loaves or buns. Let rise until doubled. Brush with egg wash. Bake at 180°C (350°F) for 30-35 mins until deep golden brown.
Pro Tip: For the best results, use a high-fat European-style butter. The higher the fat content, the more "shreddy" and rich your bread will be!
Ready to bake?
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