Brioche is a classic French bread that is so rich, it almost feels like a dessert.

How to Make Perfect Brioche at Home: Classic Brioche Recipe

Brioche is a buttery yeast bread from France. It's made with lots of eggs, which help the dough rise, creating a large crumb that's great for soaking up liquids, like a bowl of *chocolat chaud* (hot chocolate). The egg yolks give the bread a golden interior, and butter adds extra moisture. The result is a rich, buttery flavor and deep brown crust. 

Baking your own brioche for the first time can be intimidating, but there are a few tricks to ensure success.

1. __Make sure your yeast is alive__. Test the yeast by dissolving it in warm water or milk—if you don’t see bubbles within a few minutes, the yeast is probably old. It's also possible to kill your yeast by dissolving it in liquid that's too hot. The ideal temperature for yeast is about 100°F. Yeast will die at about 130°F. 
2. __Separate the yeast and salt__. Keep the yeast and salt apart during the first part of baking since salt can inhibit yeast's activity.
3. __Add the butter at the right time__. Since butter can slow down the activity of gluten (the protein that gives wheat bread doughs their elasticity), you should work the butter into the dough after the initial kneading and first <a href='https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"proofing","category":"automated-link"}' automatic='true'>proofing</a>.
4. __Make your own brioche mold__. If you don't have a brioche mold, you can make your own using an emptied and cleaned one-pound coffee can. Line the can with a piece of parchment paper tall enough to form a collar above the rim, and grease the parchment paper well with butter.
5. __Let the dough rise overnight__. Brioche dough is easier to shape when fully cooled, which is partially why it’s best to let the dough rise overnight in the refrigerator. Overnight proofing also allows the dough to develop more flavor, and it means that you can sleep in and still have fresh baked bread ready in time for brunch.
6. __Eat your brioche when it’s fresh__. Brioche is best fresh, but you *can* store fresh brioche in an airtight container for up to three days—or freeze it for up to six months. Leftover stale brioche makes for delicious French toast and bread pudding. 

Brioche is a classic French bread that is so rich, it almost feels like a dessert.

Brioche is a buttery yeast bread from France. It&#39;s made with lots of eggs, which help the dough rise, creating a large crumb that&#39;s great for soaking up liquids, like a bowl of chocolat chaud (hot chocolate). The egg yolks give the bread a golden interior, and butter adds extra moisture. The result is a rich, buttery flavor and deep brown crust.

What Is Brioche?

Baking your own brioche for the first time can be intimidating, but there are a few tricks to ensure success.<ol class="mc-m-4"><li class="mc-my-4"> 1. Make sure your yeast is alive. Test the yeast by dissolving it in warm water or milk—if you don’t see bubbles within a few minutes, the yeast is probably old. It&#39;s also possible to kill your yeast by dissolving it in liquid that&#39;s too hot. The ideal temperature for yeast is about 100°F. Yeast will die at about 130°F. </li><li class="mc-my-4"> 2. Separate the yeast and salt. Keep the yeast and salt apart during the first part of baking since salt can inhibit yeast&#39;s activity. </li><li class="mc-my-4"> 3. Add the butter at the right time. Since butter can slow down the activity of gluten (the protein that gives wheat bread doughs their elasticity), you should work the butter into the dough after the initial kneading and first <a href='https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods' target='_blank' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://masterclass.com/articles/baking-101-what-is-proofing-learn-how-to-proof-breads-and-other-baked-goods","linkCopy":"proofing","category":"automated-link"}' automatic='true'>proofing</a>. </li><li class="mc-my-4"> 4. Make your own brioche mold. If you don&#39;t have a brioche mold, you can make your own using an emptied and cleaned one-pound coffee can. Line the can with a piece of parchment paper tall enough to form a collar above the rim, and grease the parchment paper well with butter. </li><li class="mc-my-4"> 5. Let the dough rise overnight. Brioche dough is easier to shape when fully cooled, which is partially why it’s best to let the dough rise overnight in the refrigerator. Overnight proofing also allows the dough to develop more flavor, and it means that you can sleep in and still have fresh baked bread ready in time for brunch. </li><li class="mc-my-4"> 6. Eat your brioche when it’s fresh. Brioche is best fresh, but you can store fresh brioche in an airtight container for up to three days—or freeze it for up to six months. Leftover stale brioche makes for delicious French toast and bread pudding. </li></ol>

6 Tips for Making the Best Brioche

Classic Brioche Recipe

Brioche is a classic French bread that is so rich, it almost feels like a dessert.

Brioche is a classic French bread that is so rich, it almost feels like a dessert.
