Brioche Bread

5 from 3 votes

Indulge in this heavenly Brioche Bread, a soft, golden treat that's the epitome of baking luxury. Each slice boasts a rich and buttery flavor, balanced with a light and airy texture that simply melts in your mouth. Perfect for both your morning toast and gourmet sandwiches, this brioche recipe is the comforting touch every kitchen needs. Dive in and let each bite whisk you away to a world of culinary delight!

Prep Time25

Cook Time30

Rising Time3

Total Time3 55

Course: Bread, Side Dish

Cuisine: French

Keyword: brioche bread

Servings:

Calories: 385kcal

Author: Joanna Cismaru

Equipment

9x5x3-inch Loaf Pan

Ingredients

6 cups all-purpose flour
¾ cup milk lukewarm (110°F or 45°C)
½ cup sugar
2¼ teaspoons active dry yeast or 1 packet
6 large eggs
1 tablespoon salt
1½ cups unsalted butter 3 sticks, at room temperature, cut into small pieces
1 egg beaten, for egg wash

US Customary - Metric

Instructions

In a small bowl, mix the warm milk, 1 tablespoon of sugar, and the yeast. Let it sit for about 5–10 minutes until it becomes frothy.
In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt.
Add the yeast mixture and eggs to the dry ingredients. Mix the dough in the stand mixer or by hand until it becomes smooth and elastic, about 5–10 minutes.
Gradually add in the butter, a few pieces at a time, while continuing to knead. Make sure each batch of butter is fully incorporated before adding the next. The dough should become smooth and slightly sticky. This may take up to 10 minutes.
Place the dough in a greased bowl and cover it with a damp cloth or plastic wrap. Let it rise in a warm place until it has doubled in size, about 1–2 hours.
After the dough has risen, punch it down gently. Divide the dough and shape it into loaves or rolls, depending on your preference.
Place the shaped dough into greased loaf pans or on a baking sheet if making rolls. Cover and let rise until nearly doubled, about 30–60 minutes.
While the dough is rising, preheat your oven to 375°F (190°C). Prepare the egg wash by beating together 1 egg with 1 tablespoon of milk or water. Gently brush the risen dough with the egg wash.
Bake the loaves for about 25–30 minutes or rolls for about 18–20 minutes, or until the bread has a golden-brown crust and sounds hollow when tapped on the bottom.
Remove the bread from the oven and let it cool in the pans for a few minutes before transferring to a wire rack to cool completely.

Notes

Yeast Activation: Ensure your milk is truly lukewarm for best yeast activation. If the yeast doesn't froth after 10 minutes, it might be inactive, and you'll need a fresh batch.
Dough Consistency: Properly incorporated butter is crucial for this recipe. The dough might feel very sticky after adding all the butter, but keep kneading; it will become smoother as it fully absorbs the butter.
Temperature Variations: All ovens vary, so keep an eye on your brioche, especially during the final minutes of baking. Use the golden-brown crust and hollow sound when tapped as your primary indicators of doneness.
Storing & Freezing: Brioche stays fresh at room temperature for up to 2-3 days when stored in an airtight container. For longer storage, consider freezing (see "Storage" for details).
Serving Suggestion: Brioche slices toast beautifully! Try it with a dab of butter and your favorite jam for a morning treat or use it to elevate your sandwich game.

Nutrition