French brioche bread
Brunch is one of my favorite meals, and I am always looking for new ways to spruce up my old recipes to make my family feel like we’ve stepped into one of our favorite brunch spots in Atlanta. So, I woke up one morning with a mean French toast craving but I was tired of the sub-par bread from the grocery stores (that and I always think I can do a better job). So I went to my favorite site Pinterest and went on a hunt for a yummy brioche recipe. Now who would’ve thought finding a recipe in English would be so difficult (I guess when they said it’s French they meant anyone who doesn’t speak it isn’t worthy of the recipe lol). Finally I was able to stumble upon one with a picture that was appetizing to me from Itbakesmehappy and guys can I say that I wasn’t a bit disappointed. I consider myself a bread connoisseur and this shit is BOMB.COM. Like seriously I could’ve eaten the entire loaf if I wasn’t watching my figure…who am I kidding, I didn’t eat the whole dang loaf because I knew I had to feed my children breakfast. This bread will bring your French toast to new heights, and might get you a ring if you don’t already have one. Be sure to tag me on Instagram if you try this out and let me know what your thoughts are!
French brioche bread
In the bowl of your stand mixer fitted with the dough hook combine the warm milk, yeast and sugar; let bloom for about 5 minutes, until frothy.
Add the eggs, sea salt, flour and butter, mixing on low speed for about 2 minutes, until the mixture begins to come together.
Scrape down the sides of the bowl and mix on medium speed for 10 minutes, the dough will become smooth and sticky.
Place the dough into a large floured bowl and cover tightly with plastic wrap, let rise at room temperature for 2 hours; until doubled in size.
Punch down the dough and recover with plastic wrap, refrigerate for 4 hours or overnight.
Prepare a 9"x5" loaf pan with butter.
Remove the dough from the refrigerator and roll it out on a lightly floured surface into an 8"x4" rectangle.
Starting with the long side roll it into a log and place the dough seam side down in the pan and cover tightly with plastic wrap, let rise 1 1/2 - 2 hours until doubled in size.
Preheat your oven to 375º F, brush the egg wash over the top of the dough and bake for 30-35 minutes, until golden brown.
Remove from the oven and let cool in the pan for 35-40 minutes, transfer to a wire rack and cool completely,
Slice and serve, store left over bread in an air tight container for up to 4 days, refrigerate to store for up to 1 week.