Here’s a classic Brioche Bread recipe 🍞 — soft, slightly sweet, buttery, and perfect for toast, sandwiches, or French toast.
Brioche Bread
Makes: 1 loaf (about 12 slices)
Time: ~3 hours (including rising)
Ingredients
- 3½ cups all-purpose flour
- ¼ cup sugar
- 2 tsp instant yeast
- 1 tsp salt
- 4 large eggs, room temperature
- ½ cup milk, warm
- ½ cup unsalted butter, softened, cut into pieces
- 1 egg (for egg wash)
Instructions
- Activate yeast
- In a small bowl, mix warm milk, sugar, and yeast. Let sit 5–10 minutes until frothy.
- Make dough
- In a large bowl, mix flour and salt.
- Add eggs and yeast mixture. Mix to form a sticky dough.
- Knead & add butter
- Knead dough for 5–10 minutes until smooth.
- Gradually knead in softened butter until fully incorporated. Dough should be elastic and slightly sticky.
- First rise
- Place dough in a greased bowl, cover, and let rise 1–2 hours, until doubled in size.
- Shape
- Punch down dough, shape into a loaf, and place in a greased 9×5-inch loaf pan.
- Second rise
- Cover and let rise 45–60 minutes until puffy.
- Bake
- Preheat oven to 350°F (175°C).
- Brush top with beaten egg for shine.
- Bake 25–30 minutes until golden brown and internal temperature reaches ~190°F (88°C).
- Cool & serve
- Let loaf cool at least 15 minutes before slicing.
Tips & Variations
- Extra rich: Add a tablespoon of honey to the dough.
- Sweet brioche: Fold in chocolate chips, raisins, or orange zest.
- Mini brioche buns: Divide dough into small balls for individual rolls.
- French toast: Day-old brioche makes perfect, fluffy French toast.
I can also give you a no-stand mixer version or a quick overnight cold-rise brioche if you want a slower, hands-off approach.
Do you want me to give that version?
