Easy Brioche Bread Loaf Recipe
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Buttery and soft, our brioche bread recipe is the perfect light and fluffy bread with melt-in-your-mouth flavor. An easy go-to recipe, this bread loaf will be a classic favorite for your family. This is the perfect example of an elevated bread you expect to find in a bakery or upscale restaurant which is actually quite easy to make for yourself at home.
We talk you through the process of making this homemade brioche loaf step-by-step so you have no surprises, questions, or stress. It’s simple to make and easy to eat!
We Love Brioche
Brioche is unlike any other bread. The buttery eggy, ever so sweet flavor makes it perfect for so many different sandwiches and oh the French toast, It’s divine. You’ll love how versatile it is and how much your family raves about it.
What is Brioche Bread?
A rich, French yeast bread means “sweet bun”. It’s made with eggs, butter, and sugar with a soft, fluffy, buttery flavor and a texture that sets it apart. The soft silky buttery, and slightly sweet dough is commonly used for currant buns, sticky buns, and gourmet sandwiches.
Ingredients for the Brioche Bread Recipe
Bread Flour. This flour comes from hard wheat. It has a high protein content. This leads to more gluten. The result is a lighter, more elastic loaf with a perfect crumb. You can use all-purpose flour but it will affect the texture.
Whole Milk. This is one of the key ingredients that makes brioche different from other breads and you will want the fat content of whole milk for best results.
Egg Yolks. We use large eggs. You’ll want to separate out the whites. I show you two ways of doing this below.
How To Make Brioche Bread
Please note, that the printable recipe card has the full list of ingredients, quantities, complete instructions, and nutritional information. The following is a quick overview of the recipe.
Proof the yeast first, and mix the other dry ingredients separately while you wait. Once the yeast is bubbly you can combine the proofed yeast with the other mixture using your mixer. Next, add the egg yolks one at a time.
Add the butter a little at a time, and once incorporated mix until the dough has a shiny hue and pulls away from the bowl. Knead lightly, and then form into a ball and allow to rise for one hour.
After one hour, separate the dough into eight equal pieces and form into balls. Spray your pan and arrange the balls inside, filling the pan. This formed loaf will need to rise for another hour. Once ready, brush the top with an egg wash and bake your brioche loaf. You will not be disappointed.
Hostess Tips
- You can form your brioche bread in so many different ways! We took an easy route here with eight equal pieces formed into balls. Other options include twists, braids, and more.
- For bread that needs more than one rise, active dry yeast is my choice. Unlike instant yeast, it needs to be activated. If you only have instant yeast, use the same amount as in the recipe. Just know that the rise time will be significantly less.
- You can use an instant-read thermometer to test the temperature of the milk. The milk should be between 105-115ºF. Less than that will make the yeast slow to activate and any hotter will kill the yeast.
- Bread rises beautifully in the oven and will rise fastest when kept at a steady, warm, but not hot, temperature. You can heat a cup of water in the microwave for 90 seconds and then place the bread dough in the microwave. Some bakers place their dough on top of the refrigerator but I don’t find that it’s much warmer there than the rest of my kitchen.
How to Serve a Brioche Loaf
You can use brioche with any meal or turn it into the meal itself when used for French toast, sandwiches, and hamburger buns. Perfect when served with jam, honey, or just a pat of butter. Leftovers make amazing bread pudding and french toast muffins too!
Frequently Asked Questions
Why do I need to proof the yeast?
Proofing the yeast ensures that your yeast is active and alive before you put all of that effort into baking bread not to mention wasting the ingredients. It also gives the yeast a head start in waking up.
What is the easiest way to separate eggs?
When you need to save the yolk for your recipe, using your fingers to cradle the yolk as the white slips through is the easiest. You can use the eggshell method. Keep the yolk in one half of the eggshell. Let the whites spill out. Then, switch the yolk back and forth between the halves. This helps break off any sticky whites.
Store the egg whites in an airtight container in the refrigerator and use them within a day or so. Egg white omelet anyone?
Can this bread be made ahead of time?
Yes. It will keep for four days at room temperature so you can make it on the weekend and enjoy it during the week.
How To Reheat & Store a Brioche Loaf
Best way to store Brioche Bread?
You can keep brioche in a plastic bag on the counter for up to 4 days.
Can I freeze Brioche Bread?
Yes. Freeze your brioche loaf for up to 3 months. Simply place it in a ziploc or wrap it with
plastic wrap. Thaw on the counter when you are ready to eat.
How to reheat Brioche
If you want warmed brioche, you microwave a slice for about ten seconds to preserve the softness. It also makes lovely toast.
If you enjoyed our Brioche Bread Recipe, I think you’ll enjoy these too!
I love brioche so much that I have two recipe variations for you to explore. Make sure to check out our brioche bun recipe and this recipe for Brioche cinnamon buns. Do you have a favorite?
I hope you enjoyed this delicious recipe as much as we do. Drop me a comment below, and don’t forget to give it a star rating. ⭐⭐⭐⭐⭐. Your comments and ratings help others decide if this recipe is for them too.
Brioche Loaf Bread Recipe
Equipment
- Electric Stand Mixer with dough hook
Ingredients
- 4 cups bread flour plus a little extra for kneading
- 2¼ tsp active dry yeast 1 packet
- 1½ tsp salt
- ⅓ cup white granulated sugar
- ¾ cup whole milk warmed
- 4 large egg yolks
- 4 tbsp unsalted butter softened
Egg Wash
- 1 large egg beaten
Instructions
- In a small mixing bowl, combine the warm milk with the yeast. Let stand for 5 minutes until it dissolves and gets foamy.
- In the bowl to your stand mixer, mix together the flour, salt and sugar on low speed for about 30 seconds.
- Slowly pour the yeast mixture in and mix on low for 1-2 minutes.
- Add the egg yolks in, one at a time, mixing until just combined.
- Add the softened butter, approximately 1/2 a tablespoon at a time. Continue mixing on low until the dough starts to come together, pulls away from the side of the bowl and has a shiny hue to it.
- Put the dough on a lightly floured surface and knead the 8-10 times. Knead into a soft ball and place in a large mixing bowl that has been sprayed with cooking spray. Cover and place in a warm, draft-free area and allow it to rise for 1 hour, it will double in size.
- Once the dough has risen, remove from the bowl and divide into 8 equal pieces. Roll each piece into a small ball.
- Spray a 9×5 inch bread pan with cooking spray. Place the dough balls into the prepared pan. Cover and let rise again for 1 hour.
- Preheat your oven to 350 °F. Brush the top of the loaf with the beaten egg. Bake for 30-35 minutes or until the top is a shiny golden brown. Cool bread for at least 15 minutes before slicing and serving.
Notes
• Store this bread in a plastic bag on the counter for up to 4 days.
• You can freeze this bread for up to 3 months. Simply place in a ziploc or wrap with plastic wrap. Thaw on the counter when you are ready to eat.
• If you only have instant yeast, use the same amount but the rise time could be up to less than half the amount of time.
• The milk should be between 105-115 degrees Fahrenheit. Less than that will not activate the yeast, hotter than that will kill the yeast.
• Rise time will depend on temperature. If you do not have a proofing drawer, simply turn your oven on to 175 degrees Fahrenheit. When it reaches temperature, turn it off then place the dough in the warm oven.
Nutrition
Nutritional Disclaimer
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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