Buttery, soft and airy….this homemade bread is “weak in the knees” good. The Very Best Brioche Bread recipe is a labor of love but your time is rewarded with the best loaf you’ll ever put in your mouth.

------------------------------------Full Recipe Below--------------------------------------

INGREDIENTS
1/3 cup warm water about 110 degrees
2 1/4 teaspoons active dry yeast not rapid rise
2 1/3 cups super fine pastry flour or cake flour
2 cups all-purpose flour
1/2 cup granulated sugar
2 teaspoons kosher salt
6 large eggs
8 ounces unsalted butter cut into 1 inch cubes, at room temperature
INSTRUCTIONS
Whisk the water and yeast in a small bowl. Let stand for 10 minutes until completely dissolved. Set aside
In the bowl of a stand mixer fitted with a dough hook, sift together the pastry flour, all-purpose flour, sugar and salt.
Turn the mixer on low and add the eggs to the bowl 1 at a time beating well after each addition.
Slowly add the yeast and continue beating at low speed for 5 minutes.
Stop the mixer and scrape down the sides of the bowl. Turn the mixer on low and beat for an additional 5 minutes.
Add the butter cubes 1/3 at a time, beating for about 1 minute after each addition. Once the butter has been added, beat for 10 more minutes until the dough is smooth.
Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let the dough rest in a warm place until doubled in size, approximately 3 hours.
Turn the dough out on a well floured surface and gently knead out the air bubbles. Return the dough to the bowl, cover with plastic wrap and refrigerate overnight.
Turn the dough out onto a floured surface and divide the dough in half.
Shape the dough into 2 rectangles and place into two buttered 8 1/2 X 4 1/2 X 3 inch loaf pans.
Allow the dough to rise, uncovered, in a warm place until it rises about 1/2 inch above the top of the pans, approximately 2 hours.
Preheat the oven to 350 degrees.
Bake the brioche until it is golden brown on top, approximately 30-35 minutes. Remove from the oven and allow to cool for 2-3 minutes.
Turn the bread out of the pans and cool completely on a cooling rack.
If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.
RECIPE NOTES
Recipe adapted from Ad Hoc at Home.
If not serving immediately, wrap the hot bread in foil and set aside at room temperature for up to 2 days.
To freeze, wrap the hot bread in foil and place in a resealable freezer bag. Freeze promptly. Can be frozen up to 2 months. When ready to use, reheat in foil in a 250 degree oven until heated through, approximately 20-25 minutes

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