Description
This step-by-step guide teaches you how to bake classic French brioche bread with a rich, buttery crumb and golden crust. Learn the techniques that ensure bakery-quality results every time, whether for breakfast, desserts, or gourmet sandwiches.
Ingredients
Scale
- For the Dough:
- 4 cups all-purpose flour (or bread flour for structure)
- 1/4 cup granulated sugar
- 1 packet (2 1/4 tsp) active dry yeast
- 1 teaspoon salt
- 1/2 cup whole milk, warmed to 110°F
- 4 large eggs, room temperature
- 1/2 cup unsalted butter, softened and cubed
- For the Egg Wash:
- 1 large egg
- 1 tablespoon milk
Substitutions: Use coconut sugar or oat milk for variation. Replace half the butter with Greek yogurt for a lighter version. For dairy-free, use plant-based milk and butter alternatives.
Instructions
- Activate the yeast: Combine warm milk (110°F), yeast, and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Mix the dough: In a stand mixer, combine flour, sugar, and salt. Add eggs and yeast mixture. Mix on low until combined.
- Add butter: Gradually add softened butter, one piece at a time, mixing well between additions.
- Knead: Increase mixer speed to medium and knead for 10 minutes until smooth and elastic. Dough should be slightly sticky.
- First rise: Place dough in a greased bowl, cover, and let rise in a warm area for 1.5–2 hours until doubled.
- Shape the loaf: Punch down dough, divide into 6 portions, roll into balls, and place in a greased 9×5” loaf pan.
- Second rise: Cover and let rise 1 hour until nearly doubled. Preheat oven to 350°F.
- Egg wash: Brush loaf gently with egg and milk mixture.
- Bake: Bake for 30 minutes or until deep golden brown and internal temperature reaches 190°F.
- Cool: Cool in pan for 10 minutes, then transfer to a wire rack. Allow to cool completely before slicing.
Notes
Use European-style butter for authentic flavor. For overnight dough, refrigerate after the first rise and continue shaping the next day. Slightly stale brioche is perfect for French toast or bread pudding.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Breads
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (2 oz)
- Calories: 120
- Sugar: 3g
- Sodium: 200mg
- Fat: 1.4g
- Saturated Fat: 0.8g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
Keywords: brioche bread, French bread recipe, homemade brioche, enriched dough, baking guide