Brioche is a pillowy soft dough that can be used for sandwiches like paninis, for French toast, or can be divided into rolls to make hamburger buns. Using fast rising instant yeast, it takes away the hours of having to wait for the dough to rise. Once you have all the ingredients mixed, it is a small waiting period for the dough to proof and then it is ready to be baked into whatever you would like! The best thing about brioche is that is it not overpowering like other breads. You get the delivious taste of soft and buttery dough without feeling like it overpowers any other ingredient in whatever it is you are making, This recipe is fast and the bread is versatile to be used for many different recipes. Feel free to check out our delicious buttery french toast recipe below!

1. In a medium size bowl combine packet of yeast, warm milk and granulated sugar. Mix and let it sit in warm area until you see foaming (approximately 5 mins)

2. Add eggs, butter, salt and gradually add flour. Mix all ingredients until thoroughly blended together.

3. Knead with mixer or mix by hand for approximately 10 minutes.

4. Place dough in greased bowl or bowl that has been coated in flour and let it rise for 2 hours or until it has doubled in size.

5. After rising, punch the air pocket in the dough.

6. In a floured surface, knead the dough- Add 1 tbsp of flour as your mixing if dough is too sticky ( You want the dough to be tacky but not too sticky that you are unable to work with it).

7. Roll or braid into desired shape and place in a greased bread pan and let it rise again for approximately 15- 30 minutes.

8. Mix egg wash and lightly coat the top of the dough.

9. Place in the oven @350 for 30-35 minutes.

10. Enjoy while warm :)

Steps 1-3: You can substitute water for milk if needed. If you are low on eggs, a great substitute is plain yogurt (about 1/4 cup per 1 egg).

Steps 4-8: The purpose of “punching down” the dough is to break down of air pockets which helps relax the gluten and allowing it to continue to ferment during the second rise.

My dough did not keep its braided shape as hoped and I realized it was likely from under kneading it. Although, the flavor and texture were great, it was missing the classic knot shape. To avoid this, ensure it passes the “windowpane” test. To test your dough, simply pinch and stretch it between your fingers. If the dough maintains its structure and stretches, it is ready to bake. If it breaks apart, it needs more kneading (5 mins knead) and proofing.