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# Braided Brioche Bread Recipe: A Step-by-Step Guide to Baking a Classic French Delight

Brioche, a rich and buttery bread of French origin, is renowned for its tender crumb and slightly sweet flavor. When braided, it transforms into a visually stunning centerpiece perfect for special occasions or a delightful addition to any meal. This guide will walk you through the process of making a classic braided brioche bread, from preparing the dough to achieving that golden, flaky crust.([en.wikipedia.org][1])

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## 🥐 Understanding Brioche: The Basics

Brioche is a type of Viennoiserie, meaning it’s made using a bread dough enriched with ingredients like butter, eggs, and milk, giving it a pastry-like texture. Its origins trace back to France, with the first recorded use of the word “brioche” dating to 1404. Over centuries, it has evolved into various regional specialties, including the beloved braided version.([en.wikipedia.org][1])

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## 🧾 Ingredients You’ll Need

To make a classic braided brioche, gather the following ingredients:

* **500g (4 cups) bread flour** – Provides the necessary structure.
* **60g (1/3 cup) granulated sugar** – Adds sweetness.
* **10g (2 teaspoons) active dry yeast** – Leavening agent.
* **10g (2 teaspoons) salt** – Enhances flavor.
* **5 large eggs** – Adds richness and structure.
* **120ml (1/2 cup) warm milk** – Activates the yeast.
* **225g (1 cup) unsalted butter, softened** – Provides tenderness and flavor.
* **1 egg, beaten with 1 tablespoon water** – For egg wash.([travelwithamby.com][2], [blog.farmnetz.com][3])

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## 👩‍🍳 Step-by-Step Instructions

### 1. Prepare the Yeast Mixture

In a bowl of a stand mixer, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until the mixture becomes foamy. This step ensures the yeast is active and ready to leaven the dough.

### 2. Mix the Dough

Add the bread flour and salt to the yeast mixture. Using the dough hook attachment, mix on low speed until the ingredients are combined.

### 3. Incorporate the Eggs

Add the eggs, one at a time, to the dough mixture, ensuring each is fully incorporated before adding the next. Continue mixing until the dough is smooth and elastic.

### 4. Add the Butter

Gradually add the softened butter, a few tablespoons at a time, allowing each addition to be fully absorbed before adding more. This process may take several minutes, but it’s crucial for achieving the desired texture.

### 5. Knead the Dough

Once all the butter is incorporated, increase the mixer speed to medium and knead the dough for about 15 minutes. The dough should become smooth, shiny, and elastic. Perform the “windowpane test” by stretching a small piece of dough between your fingers; it should form a thin, translucent membrane without tearing.

### 6. First Rise

Transfer the dough to a lightly oiled bowl, turning it to coat all sides. Cover the bowl with plastic wrap or a damp cloth and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until doubled in size.

### 7. Punch Down and Refrigerate

Once the dough has risen, punch it down to release excess air. Cover the bowl again and refrigerate the dough for at least 2 hours or overnight. Chilling the dough enhances its flavor and makes it easier to handle.

### 8. Shape the Dough

After chilling, divide the dough into three equal portions. Roll each portion into a long rope, approximately 40 cm (16 inches) in length. Place the three ropes side by side on a parchment-lined baking sheet.([blog.farmnetz.com][3])

### 9. Braid the Dough

Pinch the three ropes together at one end. Braid the ropes by crossing the right strand over the middle, then the left strand over the new middle strand. Continue this pattern until you reach the end. Pinch the ends together and tuck them under the loaf to secure the braid.([flavourofthefilm.com][4])

### 10. Second Rise

Cover the braided dough loosely with plastic wrap or a damp cloth and let it rise for about 1 hour, or until nearly doubled in size.([suebeehomemaker.com][5])

### 11. Preheat the Oven

While the dough is undergoing its second rise, preheat your oven to 180°C (350°F).

### 12. Apply Egg Wash

Just before baking, brush the top of the braided dough with the egg wash (beaten egg with water). This will give the bread a golden, glossy finish.

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