Brioche Bread
onceuponachef.com · 2022 · 2 loaves
Get the method at onceuponachef.com →This page has the ingredients and the numbers. The instructions and photos are on the original recipe, which Recipe Lab does not republish.How it compares
Against the typical loaf: the median of 217 brioche recipes, per 100 g of flour.
- Less yeast than 81% of recipes: 0.9% of the flour weight against the typical recipe's 1.4%.
- Salt in the middle half of recipes: 2% of the flour weight against the typical recipe's 1.4%.
Ingredients (7)
- 1 cup (2 sticks) unsalted butter, melted and slightly cooled, plus more for greasing the pans≈ 227 g
- 1 cup warm water ((see note))≈ 237 g
- ½ cup sugar≈ 100 g
- 2¼ teaspoons salt≈ 14 g
- 2 teaspoons instant/rapid-rise yeast≈ 6 g
- 6 large eggs, (divided (5 for dough and 1 for egg wash))≈ 300 g
- 5½ cups all-purpose flour, (spooned into measuring cup and leveled-off, plus more for kneading and braiding)≈ 688 g
flour 688 gbatter 1571 g
≈ marks grams converted from cups and spoons with standard densities; the rest are weights the source printed.
Baker's percentages
Grams per 100 g of flour, and where that falls among all 217 recipes. Shaded: the middle half. Tick: the median.
- Butter33% · 43rd percentile · median 36%
- Egg44% · 55th percentile · median 40%
- Sugar15% · 54th percentile · median 14%
- Milk or water35% · 68th percentile · median 25%
- Salt2% · 76th percentile · median 1.4%
- Yeast0.9% · 18th percentile · median 1.4%
Oven
- Temperature
- 350°F / 175°C
- median 350°F
- Time
- 45 to 50 minutes
- median 30 minutes
Keep exploring
Recipes most like this one
Nearest by baker's percentages: butter, egg, sugar, milk or water, salt, yeast.
Do something with it
Or browse all 217 brioche recipes.