There’s something so wonderful about the smell of bread baking in your oven at home. The aroma fills the kitchen and you’re waiting with so much anticipation it hurts. And if you’re baking Brioche, oh my . . the smell of the butter alone when you first slice into it makes the overnight refrigeration and waiting all worth it.
I love the transformation that you see happen. I mean going from this dough . . .
To this. . .
to this . . . which doesn’t look like much at all . . .
But then you get to pull this glorious loaf out of the oven.
If you’re a home baker, you must bake this bread. It’s not difficult (if you use your 
If you look at 
This is perfection with strawberry jam my friends.
This brioche was so tasty with the strawberry jam. . the soft, flaky buttery brioche with the sweet, chunky fresh strawberries on top. Oh my!! so good! I ate two slices immediately and then had to put the rest away (after cutting some up for my girls) in fear of eating an entire loaf! I read 
Brioche Loaves
Ingredients
For the brioche:
- 2 packets active dry yeast or 4 1/2 teaspoons if using from the jar
- 1/3 cup just-warm-to-the-touch water
- 1/3 cup just-warm-to-the-touch whole milk
- 3 3/4 cups all-purpose flour
- 2 teaspoons salt
- 3 large eggs at room temperature
- 1/4 cup sugar
- 3 sticks unsalted butter at room temperature but still slightly firm, cut into 2-tablespoon-size chunks
For the egg wash:
- 1 large egg
- 1 teaspoon water
Instructions
- Pour the yeast, water and milk in the bowl of a stand mixer and, using a wooden spoon, stir until the yeast is dissolved (about 5 minutes). Add in the flour and salt, and fit the mixer with the dough hook attachment. Using the plastic covering or a kitchen towel, cover the mixer. Turn the mixer on and off a few short pulses (just to dampen the flour), remove the towel and increase the mixer speed to medium-low and mix for a minute or two, or just until the flour is moistened.
- Scrape the sides and bottom of the bowl with a rubber spatula, set the mixer to low and add the eggs one at a time, followed by the sugar. Increase the speed to medium and mix for about 3 minutes, or until the dough forms a ball.
- Reduce the speed to low and add the butter in 2-tablespoon-size chunks, beating until each piece is almost incorporated before adding the next. You’ll have a dough that is very soft, almost like a cake batter. Increase the speed to medium-high and continue to beat until the dough pulls away from the sides of the bowl, for about 10 minutes.
- Transfer the dough to a clean bowl (lightly greased with butter), cover with plastic wrap and leave at room temperature until nearly doubled in size, for about 40 to 60 minutes, depending upon the warmth of your room.
- Deflate the dough by lifting it up around the edges and letting it fall with a slap to the bowl. Cover the bowl with the plastic wrap and put it in the refrigerator. Slap the dough down in the bowl every 30 minutes until it stops rising, for about 2 hours, then leave the uncovered dough in the refrigerator to chill overnight.
- The next morning, butter and flour two 8 1/2-x-4 1/2-inch pans. Remove the dough from the refrigerator and divide it into 2 equal pieces. (I waited about 15-30 minutes after removing the dough from the fridge so the dough was easier to work with). Cut each piece of the dough into 4 equal pieces and roll each piece into a log about 3 1/2 inches long. Arrange 4 logs crosswise in the bottom of each pan. Place the pans on a baking sheet and cover the pans lightly with wax paper and leave the loaves at room temperature until the dough almost fills the pans, for about 1 to 2 hours.
- Center a rack in the oven and preheat the oven to 400 degrees F. (Note: Nancy baked her loaves at 390. You know your oven best).
- To Make the egg wash: Beat the egg with the water. Using a pastry brush, gently brush the tops of the loaves with the glaze.
- Bake the loaves until they are well risen and deeply golden, about 30 to 35 minutes. Transfer the pans to racks to cool for 15 minutes, then run a knife around the sides of the pans and turn the loaves out onto the racks. Invert again and cool for at least 1 hour before serving.
Source: 
Twelve Loaves for March!
Choose a recipe featuring strawberries. It can be a bread accented with fresh or dried strawberries, strawberry preserves. Whatever you bake (yeasted, quick bread, crackers, muffins, braids, flatbreads, etc) have fun and let’s have a delicious month of bread with STRAWBERRIES. Let’s get baking!
We have a fabulous line-up for you this month because we are celebrating STRAWBERRIES! You need to take a look at all the fabulous recipes down below!
- Strawberry Almond Quick Bread by Renee from Magnolia Days
- Strawberry Bread with Rhubarb and Bananas by Renee from Kudos Kitchen
- Brioche Loaves with Fresh Strawberry Jam by Alice from Hip Foodie Mom
- Strawberry Buttermilk Scones by Liz from That Skinny Chick Can Bake
- Balsamic Strawberry Cinnamon Rolls by Felice from All That’s Left Are The Crumbs
- Framboise Muffins with Strawberry Jam by Rossella from Ma che ti sei mangiato
- Strawberry Dessert Rolls by Dionne from Try Anything Once Culinary
- Strawberry Hazelnut Buttermilk Quick Bread by Heather from girlichef
- Strawberry Swirl Sweet Rolls by Donna from Cookistry
- Strawberry Bread by Holly from A Baker’s House
- Strawberry Cheesecake Sweet Bread by Stacy from Food Lust People Love
- Strawberry Cream Cheese Muffins by Deepti from Baking Yummies
- Strawberry Danish by Karen from Karen’s Kitchen Stories
- Strawberry Bagels by Lora from Cake Duchess
- Strawberry Pound Cake by Kathya from Basic N Delicious
If you’d like to add your bread to the collection with the Linky Tool this month, here’s what you need to do!
1. When you post your Twelve Loaves bread on your blog, make sure that you mention the Twelve Loaves challenge in your blog post; this helps us to get more members as well as share everyone’s posts. Please make sure that your bread is inspired by the theme!
2. Please link your post to the linky tool at the bottom of my blog. It must be a bread baked to the Twelve Loaves theme.
3. Have your Twelve Loaves bread that you baked this March, 2014, and posted on your blog by March 31, 2014.
#TwelveLoaves is a monthly bread baking party created by Lora from Cake Duchess. #TwelveLoaves runs so smoothly thanks to the help of the lovely Renee from Magnolia Days and this month, me!
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Brioche is one of those recipes I try to do as often as possible any time with a different recipe. I’ll test yours as well. I’m looking for the perfect one. Your photos are stunning. I want you brioche even before to test your recipe 🙂
Thank you so much, Rossella!! 🙂 You are too kind! and yes, you need to try this recipe .. it is from Dorie Greenspan .. from her Book, Baking From My Home to Yours!
In the great words of you Alice. Brioche, Homemade Jam…word! Love it!
haha, love it!!! 🙂 Thank you, Alice!
What a glorious looking brioche…and topping it off with fresh strawberry jam is, in a word, brilliant!!!
Thank you so much, Renee!
I just had a brioche failure…well, the family still ate it, but it wasn’t as spectacular as yours!!! And so marvelous with your fresh jam!!! YUM!
Thanks so much, Liz! Definitely making this one again!
Commence stomach growl – yum!
look’s so great, got a wonderful color and great flavour..let’s dip in 😀
Holy cow, this looks kind of amazing! Just love that you topped it with a fresh strawberry jam. Homemade bread baking in the oven smells like nothing else…pure bliss. I don’t bake breads really ever to be honest, yeast intimidates me like it does to so many others. Even better reason for me to make it! Thanks for the recipe, going to have to try this one, Alice 😀 Happy FAT Tuesday!
Aaaaaaaaah there’s so much gorgessity in this post, I can’t stand it! Your loaf of brioche is so beautiful. Look at that perfectly golden crust! And girl, I’m in love with those plates. They’re adorable! I can’t keep buying stuff for my kitchen (Tony’s gonna kill me!). And thank you so much for crediting my post so much. You really didn’t have to but I appreciate it more than words can say. You’re the best! And good call on making your own strawberry jam. I bet it tasted amazing, just as good as it looks.
Oh the brioche is gorgeous and then to top it off with jam too is just more than wonderful! I think this bread would make a great bread pudding or even an almost-strawberry-shortcake type of dessert. Or french toast smothered with your jam. Can you tell I like this bread??
Alice, I love the transformation of the dough to this gorgeous brioche. I am learning so much from all of the wonderful recipe from the bakers in #TwelveLoaves, and can’t wait to try my hand at this since I’ve never made brioche before. Better up my exercise routine, because this looks like it is going to be a keeper 😉
Thank you so much, Felice! 🙂 I really appreciate the visit!
Funny, I now have an insatiable urge to make a brioche, which I have never made. I feel inspired. Maybe some jam, too. You are dangerous, my friend.
Haha, thanks for always putting a smile on my face, Dorothy! aka chili champ!!! woot woot!! 🙂
Wow this is so pretty, Alice! Those juicy berries are making me wish for spring 🙂
Just beautiful, Alice! I adore a wonderful brioche. It is even better when it is baked at home. I bet the house smelled incredible and the fresh jam is so perfect! Thanks for all your help with our challenge this month. xx
Your brioche is absolutely perfect, Alice. And that sweet strawberry jam is gorgeous. You are so right about the smell of baking bread! When my girls are at home, there is nothing that would bring them down out of their rooms faster than the sweet yeasty smell of bread in the oven.
I haven’t baked bread at home in forever. But I LOVE the smell that fills your home when bread baking. Wow bread out of the oven and freshly made strawberry jam would make anyone’s day.
This looks so incredibly beautiful Alice!! I love the thick gorgeous slices and your pictures. Mouthwatering. I’m totally inspired! Thank you! Xx
Your brioche is simply lovely. I need to get brioche crossed off my to-do list (I’ve never baked one). And seeing yours just pushes it up that list even further.
Brioche is one of my favorite breads, and that looks lovely! The jam looks fab, too!
That is quite possibly the most beautiful loaf of brioche I have ever seen. Ever. I want to just dive into the screen! Gorgeous post. Love the strawberry jam also… I think I’d dollop some mascarpone on there as well, just to gild the lilly! x
Oh mascarpone sounds heavenly! Thank you so much for the lovely compliment on my brioche! 🙂 Cheers!
Hello Alice,
I have been your regular reader and have tried some of your recipes for a while.
This brioche looks great! However, two loaves are too much for me and my flatmate. Im trying to cut the ingredients to a half so I can bake one. What I’m wondering is that how could I divide 3 eggs? Should I put 2 eggs or an egg or weigh the eggs?
Thank you.
Hello Mela!!! I don’t know why but I never rec’d a notification that you left this comment!!! I am so sorry!!! I would recommend making and baking BOTH and freezing the second one. Plus, you’re going to this much trouble and time to make brioche, why not get two loaves out of it?! 🙂 Here’s what you need to do: “Wrap the freshly baked brioche bread tightly in aluminum foil while it’s still warm from the oven, placing the foil-wrapped bread in a plastic bag (or ziploc) and you can place the wrapped brioche bread in the freezer and store the brioche bread for up to two months.” I’ve done this and it works beautifully! When ready to eat, you can either leave in the fridge to thaw/defrost or on your kitchen counter, warm in a toaster oven and enjoy!
I have never made Brioche before, but your recipe seemed so easy I had to try it. My dough looked like your pictures and acted as you described with one exception: At the end of mixing the dough it never left the sides of my bowl. It was very obvious that it wasn’t going to after the 10 minutes. I did follow the rest of the directions. It rose perfectly and I slapped it as directed. It is now sitting in my refrigerator waiting for me to shape it and bake it tomorrow.
Can you think of a reason why it never pulled away from the sides of the bowl? I hope it bakes up correctly tomorrow. I can’t wait to taste it.
Hi Lisa, I can’t say why for sure but a lot of things go into and affect bread making. . were you using your dough hook attachment? Also, other factors that affect bread making: the temp in your kitchen, the humidity, your ingredients (was everything fresh? the active dry yeast and the flour?), the speed of your stand mixer . . anyway, I hope the brioche still works out for you today!!! Please keep me posted!!