Name: Brioche Bread Recipe
Prep time: 25 min
Cook time: 28 min
Total time: 10 h 23 min
Cuisine: French
Ingredients: ½ cup warm whole milk (110°F); 1 tablespoon + 1 teaspoon instant dry yeast; 5 tablespoons granulated sugar; 5 large eggs, at room temperature; 1 large egg yolk, at room temperature; ½ teaspoon vanilla extract; 2 teaspoons kosher salt; 4 ½ cups bread flour (or all-purpose flour); 1 cup unsalted butter, at room temperature; 1 large egg, beaten; 1 tablespoon water

This Brioche Bread recipe yields a rich and tender loaf with a soft, golden crust! While it requires a bit more time and attention than some other bread recipes, the result is a truly decadent bread that’s perfect for French toast, sandwiches, or simply enjoying on its own.

Why You’ll Love This Recipe

Rich and Buttery Flavor: Brioche is known for its rich, buttery flavor and tender crumb, thanks to the high proportion of eggs and butter in the dough. It’s a truly decadent bread that elevates any meal or occasion.
Versatile: This bread is incredibly versatile. Use it for French toast, sandwiches, bread pudding, or simply enjoy it toasted with butter and jam.
Homemade Goodness: While brioche can be found in bakeries, there’s nothing quite like the satisfaction of baking your own bread from scratch. This recipe guides you through the process with clear instructions and helpful tips.

Ingredients

Warm whole milk: Activates the yeast and adds richness to the dough.
Instant dry yeast: The leavening agent that makes the bread rise.
Granulated sugar: Provides food for the yeast and adds a touch of sweetness to the bread.
Large eggs: Enrich the dough and contribute to its soft texture.
Large egg yolk: Adds richness and color to the dough.
Vanilla extract: Enhances the flavor of the bread.
Kosher salt: Balances the sweetness and enhances the flavors.
Bread flour or all-purpose flour: Use bread flour for a slightly chewier texture, or all-purpose flour for a softer crumb.
Unsalted butter: Adds richness and flavor to the dough. Make sure the butter is softened to room temperature for easier incorporation.

Egg Wash:

Large egg: Beaten egg is used as an egg wash to give the bread a beautiful golden brown color.
Water: Thins the egg wash for easier application.

Optional Topping:

Butter and jam: Classic accompaniments for fresh bread.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Brioche Bread

Step 1: Activate the Yeast

In the bowl of a stand mixer fitted with a paddle attachment, combine the warm milk (110°F), yeast, and sugar.
Let the mixture sit for 5-10 minutes, or until it becomes foamy and bubbly. This indicates that the yeast is active and ready to use. If it doesn’t foam, the milk may have been too hot or the yeast may be old. Discard the mixture and start over with fresh ingredients.

Step 2: Make the Dough

Add the eggs to the yeast mixture one at a time, mixing well after each addition.
Mix in the egg yolk and vanilla extract.
In a separate bowl, whisk together 2 cups of flour and the salt. Add this to the mixer and stir for 3 minutes on medium speed.
Reduce the speed to low and gradually mix in the remaining 2 ½ cups of flour until combined. Mix for 5 minutes, stopping halfway to scrape down the paddle and the sides of the bowl.
If the dough is too sticky, add up to ½ cup more flour, a little at a time, and mix on low speed until incorporated. The dough should be soft and slightly tacky but not overly wet.
With the mixer on low speed, slowly mix in the softened butter, 2 tablespoons at a time, until fully incorporated.
Switch to the dough hook attachment and knead the dough for 8-10 minutes, or until it’s smooth and elastic. The dough should be clinging to the dough hook in one ball. You can perform the windowpane test to check if the dough is kneaded enough (see Notes).

Step 3: Chill the Dough

Transfer the dough to a medium bowl sprayed with nonstick spray. Cover the bowl with plastic wrap and refrigerate for at least 8 hours, or preferably overnight. This allows the flavors to develop and makes the dough easier to handle.

Step 4: Shape and Rise the Loaves

Spray two 9×5-inch loaf pans with nonstick cooking spray.
On a lightly floured surface, divide the chilled dough into two equal portions.
Shape each portion into a loaf by gently rolling it into a log shape and tucking the ends under. Place the shaped loaves in the prepared pans.
Cover the pans with plastic wrap or a towel and let the loaves rise in a warm place for 1-2 hours, or until doubled in size.

Step 5: Bake the Bread

Preheat the oven to 375°F (190°C) and place the oven rack in the middle position.
In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of the loaves with the egg wash.
Bake the loaves for 28-30 minutes, or until they are deep golden brown and sound hollow when tapped on the bottom. If the loaves are browning too quickly, cover them loosely with foil for the last 10 minutes of baking.

Step 6: Cool and Serve

Remove the baked loaves from the oven and let them cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Once the bread is slightly cooled, slice and serve with butter and jam, if desired.

Pro Tips for Making the Recipe

Room Temperature Ingredients: Make sure the eggs and butter are at room temperature for easier incorporation into the dough.
Windowpane Test: To check if the dough is kneaded enough, take a small piece and gently stretch it. If you can stretch it thin enough to see light through it without it tearing, the dough is ready. If it tears easily, continue kneading for a few more minutes.
Don’t Overbake: Overbaking will result in a dry and crumbly bread. Keep a close eye on the loaves while they’re baking and start checking for doneness around the 25-minute mark.

How to Serve

This Brioche Bread is delicious served:

Toasted: Toast slices of the bread and enjoy them with butter, jam, or your favorite spread.
French Toast: Brioche makes excellent French toast due to its rich flavor and custardy texture.
Sandwiches: Use it to make delicious sandwiches with your favorite fillings.
Bread Pudding: Brioche is a classic ingredient in bread pudding, adding richness and flavor.

Make Ahead and Storage

Storing Leftovers

Store leftover brioche bread in an airtight container or a paper bag at room temperature for up to 5 days.

Freezing

To freeze the bread, let the loaves cool completely, then wrap them tightly in plastic wrap or aluminum foil and place them in a freezer bag. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Reheating

You can reheat slices of brioche in the toaster oven or oven if desired.

FAQs

1. Can I use active dry yeast instead of instant yeast?

Yes, you can use active dry yeast, but you’ll need to proof it in the warm milk with the sugar for about 10 minutes before adding the other ingredients.

2. Can I make this bread without a stand mixer?

Yes, you can make this bread by hand, but it will require more time and effort for kneading.

3. Can I use all-purpose flour instead of bread flour?

Yes, you can use all-purpose flour, but the bread will have a slightly softer crumb.

4. Why is my bread dense?

If your bread is dense, it’s likely due to not kneading the dough enough or not allowing enough time for it to rise. Make sure the dough passes the windowpane test and has doubled in size before baking.