Guys... I've been a bread making machine these past few weeks since getting my new Kitchen Aid because of that dough hook. Before, I would have to knead my dough by hand and it was the worst thing ever because I have no upper body strength and I would tire out halfway through kneading. But now... now I can let my mixer do the kneading and use my free arms to do important things like eat cake wash dishes.
My favorite bread to eat and make is a super buttery French brioche loaf. This loaf is laden with butter and takes bread eating to a whole new level.
My favorite way to eat a buttery French brioche loaf is to slice it up, toast it, and spread a nice helping of homemade jam. (If you made the berry wine jam and have some left over, this is the best time to whip it out!) But I've been known to make frequent trips to the kitchen and rip off a chunk of bread and eat it plain. This bread is just so addictive, especially fresh out the oven.
Now, I usually go for the store-brand butter because, hello!, have you seen butter prices these days?! Ever since starting this food blog, I've noticed the price up butter go up over $2 in my local store in one year. Almost $5 for a pound of butter is ridiculous. (Side note: when the store closed down last week, I stocked up and got about 10 pounds of butter for only $14, let's see how long it lasts me!) If you are going to make anything that has butter as one of the shining stars i the recipe, you've gotta splurge on the good stuff. Your wallet might not like you, but trust me, it is worth it.
Be sure to work on yo brioche skillz this weekend cause we are gonna make the most ridiculously rich and delicious desserty breakfast with it soon.
Authentic Buttery French Brioche Loaf
Ingredients
Instructions
Kimberly | Chic & Sugar says
Okay, I'm off to find my mixer's dough hook! I have a strangely large amount of butter in my fridge, too. Ha ha!
Amanda says
Do it!! From my stockpiling I have maybe 16 pounds of butter in total in my freezer. It goes by so fast!
Ashley | The Recipe Rebel says
I've never made brioche, but you've got me convinced I need to try. It looks so golden and buttery and insanely good! Even if it costs an arm and leg for the butter!
Amanda says
Brioche is so amazing when you make it at home and its so buttery and warm and fresh. Do it!!
Christina @ The Beautiful Balance says
Great minds think alike Amanda! I just shot photos of brioche buns for veggie burgers I made. Brioche is hands down my favorite bread ever. Is it crazy that I prefer to make bread by hand even though I have a kitchenaid? Something so therapeutic for me. Yours turned out gorgeous! I hope you have some tasty sandwiches, french toast, or bread pudding in this bread's future!
Amanda says
Great minds, indeed! I used to always make my bread by hand and while it was fun, i was never able to get a good method down and my bread would be underkneaded and I'd be all gross and exhausted from trying. I have zero upper body strength haha. I do have something planned and it is sooooo delicious!! I cant wait to share it!!
Katie @ Butterlust says
She's a beat!!! If only I were eating carbs right now....argh! January!
Amanda says
This is a beautiful loaf of bread! I am in awe!
[email protected] says
This looks gorgeous! I'd like some now please.
Traci | Vanilla And Bean says
Oh the new KitchenAid! Nothing like making the kneading easier and those KitchenAids are workhorses! Just when I think mine is going to give out, it never fails! Beautiful photography and recipe! I'm with you. I like to let my bread ferment in the fridge overnight to develop a deeper flavor. Looking forward to see what you'll turn this bread into! Thank you, Amanda!
Amanda says
Yes, i dont know how ive lived so long without one in the house. Its the best thing thats happened all year haha. I try to do an overnight rise as often as o can, but indo admit that sometimes i just want the bread rightnow!!
CakeSpy says
It looks simply perfect in every way.
Aysegul says
This looks so SO delicious!
Amanda says
Thank you!!
Mary says
What was the rich and delicious desserty breakfast that was to go with this recipe?
Amanda says
I made a chocolate chip cookie butter French toast casserole 😉 once I hop on the computer I can grab a link or you should be able to search for cookie butter French toast using the search bar 🙂 🙂
Lauren says
I tried to make this last night during the HamilTonys, but as it was getting late I decided to put it in the fridge overnight as the recipe said I could. I'm wondering if maybe the dough needs to be formed into balls in the bread pan before being put in the fridge. This morning I went to continue the recipe, and while the dough had risen nicely in the fridge overnight, it did not rise back up after I arranged it in the pan. It's in the oven now and it smells AMAZING but it doesn't look anything like the picture 🙁 Thankfully I only made a half recipe so I'm not out too much butter, but I'm determined to make brioche so I'll be trying again.
Amanda says
Hi Lauren, the dough should go in the fridge only for the first rise. Sometimes, depending on the environment, it will need to warm up a bit longer before you roll them and put it into the pan for the second rise. I will say that my dough did not rise much during the second rise either (the loaf in the photos did an overnight rise too), but rose more while baking. Im not sure if you converted the recipe into grams or ounces before you halved the recipe, but it is possible that may have also contributed to it not rising as much as halving cups and spoon measurements isn't as accurate. Either way, I know it will still taste amazing!!!
KELSEY says
Unfortunately my dough did not rise. Should the yeast be activated with warm water before being added?
Amanda says
Hi Kelsey, did it not rise at all? Even if it isn't exactly doubled in size, it should work as it is without the need to be proofed in warm liquid. Did you still try to bake it? If not, I would just to see how it turns out. If you know the yeast you are using is good, you can try to proof it in the milk. Warm it slightly and then add the yeast to the milk. Let it rest for 5-10 minutes, then go through the recipe with the milk/yeast mixture.