Tender Braided Brioche Bread

If you’re looking for a soft, buttery, and slightly sweet bread with a beautiful golden crust, this Tender Braided Brioche Bread is the perfect choice! With its rich flavor and fluffy texture, this homemade brioche is great for sandwiches, French toast, or simply enjoying with a pat of butter.

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Why You’ll Love This Recipe

• Soft & Buttery Texture – Light and airy with a rich taste.
• Beautiful Braided Look – Makes a stunning centerpiece.
• Versatile – Enjoy it plain, toasted, or as French toast.
• Great for Beginners – Simple steps with rewarding results.

Ingredients You’ll Need

• All-Purpose or Bread Flour (3 ½ cups) – Provides structure.
• Granulated Sugar (¼ cup) – Adds a slight sweetness.
• Salt (1 tsp) – Enhances flavor.
• Instant Yeast (2 ¼ tsp or 1 packet) – Helps the dough rise.
• Warm Milk (½ cup, about 110°F) – Activates the yeast.
• Large Eggs (3, room temperature) – Creates a rich dough.
• Unsalted Butter (6 tbsp, softened) – Adds richness and tenderness.
• Egg Wash (1 egg + 1 tbsp milk) – For a golden, shiny crust.

Tools You’ll Need

• Large mixing bowl
• Stand mixer (optional)
• Baking sheet lined with parchment paper
• Pastry brush for egg wash

How to Make Tender Braided Brioche Bread

Step 1: Prepare the Dough

1. In a large bowl, whisk together flour, sugar, salt, and yeast.
2. Add the warm milk and eggs, then mix until a sticky dough forms.
3. Knead the dough by hand (or in a stand mixer with a dough hook) for 5 minutes.
4. Gradually add softened butter, one tablespoon at a time, kneading until fully incorporated.
5. Continue kneading for 10 more minutes, until the dough is smooth and slightly sticky.

Step 2: First Rise

6. Place the dough in a greased bowl, cover, and let it rise in a warm place for 1½ to 2 hours, until doubled in size.

Step 3: Shape the Braid

7. Punch down the dough and divide it into three equal pieces.
8. Roll each piece into a long rope, about 16 inches long.
9. Lay the ropes side by side and pinch them together at the top.
10. Braid the ropes, tucking the ends under.

Step 4: Second Rise

11. Transfer the braided dough to a parchment-lined baking sheet.
12. Cover and let it rise for 45 minutes, until puffy.

Step 5: Bake to Perfection

13. Preheat the oven to 375°F (190°C).
14. Brush the dough with egg wash for a shiny crust.
15. Bake for 25–30 minutes, until golden brown.

Step 6: Cool & Enjoy

16. Let the bread cool for 10 minutes before slicing.

What to Serve with Brioche Bread

• Butter & Jam – A classic pairing.
• Nutella or Honey – For a sweet treat.
• Savory Sandwich Fillings – Try ham, cheese, or avocado.

Tips for the Best Brioche Bread

• Use Room Temperature Ingredients – Helps the dough mix evenly.
• Don’t Rush the Rise – A slow rise gives the best texture.
• For Extra Softness – Add an extra tablespoon of butter.
• Make It Sweeter – Increase sugar to ½ cup for a dessert-style brioche.

Storing & Freezing

• Room Temperature: Store in an airtight container for 3 days.
• Freeze: Wrap in plastic and freeze for up to 2 months.
• Reheat: Toast slices or warm in the oven for fresh flavor.

Frequently Asked Questions

Can I make this without a stand mixer?
Yes! It will take more kneading by hand but works just as well.

Can I use active dry yeast instead of instant yeast?
Yes! Just dissolve it in warm milk and let it sit for 5 minutes before mixing.

How do I make this into brioche rolls?
Divide the dough into 8–10 balls, let them rise, then bake for 18–20 minutes.

Conclusion

This Tender Braided Brioche Bread is soft, buttery, and absolutely delicious. Whether you’re making it for breakfast, sandwiches, or special occasions, it’s a show-stopping homemade bread you’ll want to make again and again!

Try it out and let me know how it turns out!

Preparation Time: 20 minutes (+2 hours rising)
Cooking Time: 25 minutes
Cuisine: French

Nutritional Information (Per Slice):
Calories: 220 | Protein: 6g | Carbohydrates: 30g | Fat: 8g | Fiber: 1g | Sodium: 150mg

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