Brioche is a French bread and is enjoyed by many. Classic Brioche consists of eggs, butter, yeast, and flour. It sounds like a simple to make bread, but there is a catch, it’s time! Making brioche consumes time, not the kneading part, kneading takes 10 minutes, but the proofing takes almost 12 hours.
If you have been following my blog for some time, you know by now that patience is a virtue I have but not when it comes to baking and cooking.
Do you remember my previous post, French Croissant? Usually, to make croissants, you have to proof the dough for 8 to 9 hours, that wasn’t the case in my recipe. The proofing time was tremendously short yet the outcome was what you would get from a French Bakery.
Less Proofing Time Brioche Bread Recipe
Today, I’m saving your time by skipping the overnight proofing, not only that but I will introduce a new way to making your Classic Brioche recipe healthier and tastier, and that’s by adding date nectar instead of sugar, it will make your brioche buns perfect!
If you feel comfortable using sugar to make brioche then use half sugar and half date nectar instead.
You must be thinking “How this classic brioche turned out since the proofing time is short (4 hours)?” and “Why did you use date nectar when the original recipe calls for sugar?”.
Let me assure you that by following my recipe you will have a light, fluffy, delicious, and classic version of French Brioche bread.
This rich and delicious bread is great for making french toast. Make your bread pudding a heavenly dessert by using brioche bread and add your favorite mix of spices.
How to Make Brioche Bread?
In short, all you have to do is, mix all the ingredients, knead for 10 minutes, cover and allow the dough to rise for two hours in warm place.
Shape the dough into three equal size balls, place the balls in the baking pan and let it rise again for two hours. Baking time is 25 minutes. That is a piece of cake, right?
One last thought about this beautiful loaf (brioche), it is a rich bread, so take it easy!
Classic Brioche Recipe
- 2 cup + 3 tablespoon all-purpose flour
- 3 large eggs
- ½ +1/4 teaspoon salt
- 1 tablespoon date nectar
- 2 tablespoon sugar
- ½ cup butter cubed
- 2 teaspoon dry yeast
- ***Egg wash: just beat an egg
- In a bowl the eggs, yeast, sugar, date nectar, and salt. Beat well until combined.
- Add the flour and mix well. Now add the butter and knead for 10 minutes.
- You should get somewhat sticky dough but smooth. Cover the dough and let it rise for two hours in warm place.
- Knead the dough for few seconds, form three equal size balls and place in greased 9 x 5 x 3-inch loaf pan. Cover and let it rise for one and a half to two hours.
- Preheat oven to 350F/180C. Gently brush the dough with the egg wash and bake for 25 minutes.
- If the top of the bread starts to get darker fast, cover it with aluminum foil and continue baking.
- Let the bread cool in the pan for 5 minutes, then place on a cooling rack to cool completely.
- The Brioche can be stored at room temperature in a Ziploc bag for two days. If you want to freeze the brioche, cut it in slices, place in Ziploc bag and place in the freezer for maximum two months.