Homemade Brioche Bread
I have always loved the rich crumb and buttery flavor of brioche bread, and once I mastered making it home, I couldn’t go back to store-bought. While making bread at home may sound intimidating and fancy, this recipe is truly simple, even if you are not a seasoned baker. You only need a few pantry staples, a bit of patience, and minutes of prepping the most satisfying dough.
There is something so rewarding and satisfying about pulling a freshly baked loaf of brioche out of the oven. With my approachable and easy recipe, you can make your own perfectly tender, slightly sweet brioche bread, ideal for homemade French toast, toast sandwiches with butter and jam, or blueberry French toast casserole. This is one of those recipes that looks impressive, but even beginners can make it.
Table of contents
Last summer, we went to South France and tried the most impressive and delicious local artisanal brioche bread. That was when I decided I had to master the art of making it at home. Whether you are baking it for a special occasion or to take your homemade bread game to another level, this foolproof recipe is a must-try. It delivers a bakery-quality brioche loaf that is soft, buttery, fluffy and smells incredible.
Why you will love this recipe
- Homemade bread is delicious: I enjoy making bread from scratch because it tastes much better than store-bought. Also, it fills my house with such a mouthwatering aroma for the next two days. It is like the perfect air freshener.
- No bread machine is needed: Who needs one of those expensive bread machines you only use once a month? With my brioche bread recipe, all it takes is a stand mixer and some time.
- No hand kneading: In fact, there is no need to work those muscles kneading the dough by hand, either. The dough hook on my mixer does the job wonderfully, so I never have to worry about aching hands and shoulders after 30 minutes of kneading.
- It is like pastry and bread: With the extra eggs and butter, it almost tastes like pastry.
What you will need:
- Starter: To activate the yeast, I combine warm milk with dry yeast and flour; after that, I add a warm egg. Remember that room-temperature egg mixes in easier and allows better yeast activity, while a cold egg would slow down the fermentation process.
- Dough: The dough is pretty straightforward, using simple pantry ingredients. I use large eggs, all-purpose flour, unsalted butter, and salt. I also add granulated sugar to feed the yeast.
- Egg wash: A simple egg wash made of egg and milk.
How to make
- Make the starter: First, I mix the yeast, egg, one cup of flour, and milk using a wooden spoon. After combining them, I sprinkle the other cup of flour, cover the mixture, and let it sit in a warm spot for 30 minutes. The dough should rise and form cracks in the flour coating.
- Mix the dough: Then, I place the bowl in the stand mixer with the hook attachment and add another cup of flour, the eggs, salt, and sugar, mixing on low for about five minutes. After that, I add the remaining half cup of flour, turn the mixer up to medium speed, and let it knead for 15 to 20 minutes. Next, I gradually add softened butter until it’s thoroughly combined.
- Let it rise: I put the dough in an oiled bowl and cover it with a kitchen towel. I let it rest for one or two hours until it rises, doubling or tripling its size. Then, I poke it to deflate and refrigerate it overnight (several hours will do it) to slow the fermentation and chill the butter to make it easier to shape.
- Shape and rise again: Next, I preheat the oven to 400 degrees F, divide the dough into two equal parts, and cut it into six smaller balls. I then place them side by side in a greased loaf pan, cover them with a towel, and let them rise for three hours. They should look very puffy and stick together.
- Bake the bread: I bake the brioche bread for 10 minutes at 400 degrees F before brushing the tops with the egg wash. Then, it goes back into the oven at 350 degrees F for another 30 to 35 minutes. When done, the bread should be deep brown on top, and the internal temperature should be 190 degrees F.
- Rest and serve: I remove the bread and let it rest for 10 minutes before serving.
Expert tip
Letting the dough rise overnight
Let the dough rise overnight in the fridge to achieve its famous light and airy texture while maintaining its rich flavor. Cold fermentation makes the dough easier to work with and less sticky, and it also develops deeper flavor and that buttery crumb we all love. If you decide to shape or braid the bread, handle it with care to preserve the air pockets.
More tips to consider:
- Before adding the butter to the dough, I work it with my hands to make it smooth and soft but not melted.
- Butter goes in at the end because it slows down the yeast and how gluten develops.
- Be sure to chill it before shaping it to make it easier. This will avoid adding extra flour when working with it.
- When the bread is done, its internal temperature should be 190 degrees F. Do not overcook it, or it will be dry.
- Use the spoon and level method to measure the flour, or the bread will be dry and hard.
- Measure everything well to keep the dough from being sticky.
Recipe variations and add-ins:
- Sweetbread: Add cinnamon and brown sugar to make this delicious sweetbread. It’s perfect for breakfast or even dessert.
- Spicy bread: On the other hand, adding a teaspoon of red pepper flakes will give this bread a spicy kick. I like making it this way for spicy salami sandwiches.
- Chocolate chips: Another way to make this a sweet bread is to add some chocolate chips to the mix. I like it with Ghirardelli semi-sweet chocolate chips.
- Crunchy bread: I often sprinkle sesame or poppy seeds on top to add a nice bit of crunch.
- Honey butter: Ten minutes before it is done, spread some honey and butter on top to give it a slightly sweet flavor.
Serving suggestions:
My favorite way to use this French brioche bread is to make this air-fried French toast and serve it topped with whipped butter and maple syrup. If you have leftover bread, I highly recommend you try my pecan pie baked French toast; it’s out of this world and perfect for the holidays.
Brioche is also a wonderfully soft and slightly sweet bread, perfect for toasting with my favorite jam or preserves. I enjoy using it to make sandwiches, like this strawberry bacon grilled cheese sandwich. If you have to feed a crowd and need to make breakfast in advance, try this chocolate French toast casserole.
How to store leftovers:
- At room temperature: I store leftover brioche bread in an airtight container for up to three days at room temperature.
- In the refrigerator: Wrapped in plastic or placed in an airtight container, it will last for up to a week in the refrigerator.
- Freezing: I wrap it in plastic and put it in a freezer bag. It can be frozen for up to six months.
- Defrost: Thaw overnight in the fridge for the best flavor.
Frequently asked questions
This can happen if the dough is undeveloped. It has to be strong enough to contain all the butter. Use the windowpane test to check if the dough is fully developed. It will also be dry if it is overbaked. Besides using the timer, check the internal temperature with an instant thermometer. It should be 190 degrees F when it is done. The measuring technique could also be the culprit. Use the spoon and level method to get the correct amount of flour.
Using high-quality fresh flour is essential to soft bread. Also, sift the flour before measuring it and use the spoon and level method. This means gently spooning the flour into the measuring cup until it overflows. Then, level it with the back of a knife. Scooping it with a measuring cup will guarantee too much flour in the dough, which will create a dry and hard bread.
There are several reasons why this can happen. Too much liquid, not enough flour, excess fat, too many eggs, or too much sugar can all cause the dough to be too tacky. It can also be from the butter being too soft or melted. The butter should be just warm but not melted. Adding the ingredients in the wrong order or not working them all the way can also mess things up. For example, the butter has to be added last.
The most common cause is the yeast. If it is past its expiration date, the bread will not rise. Another problem could be that the milk was too hot, killing the yeast. Test the yeast by dissolving it in warm water with a bit of sugar. If it does not froth in 10 minutes, it is dead. Also, the room temperature should be around 75 to 80 degrees F for the dough to rise. If it is too cold, it will not rise as quickly.
More bread recipes to try:
Loved this recipe? I’d love to hear from you! 💛 Leave a 5-star rating ⭐️ in the recipe card below and share your thoughts in the comments – I read and appreciate every single one!
Let’s stay connected! Follow me on Facebook, Instagram, Pinterest, and YouTube for more delicious, sweet and savory recipes. Have a question? Ask in the comments, and I’ll be happy to help! 😊 with love Catalina!
Homemade Brioche Bread
Ingredients
Starter:
- 1/3 cup whole milk warm
- 2 1/4 teaspoons active dry yeast or a 17 grams packet
- 1 large egg room temperature
- 2 cups all-purpose flour unbleached
Brioche Dough:
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 4 large eggs lightly beaten and at room temperature
- 1 1/2 cups all-purpose flour unbleached
- 4 ounces unsalted butter room temperature
Egg Wash:
- 1 egg
- 2 tablespoons milk
Instructions
Starter:
- Add milk, one egg, one cup of flour, and yeast to a large mixing bowl or the bowl of a stand mixer. Stir to combine with a wooden spoon, then sprinkle the remaining cup of flour on top.
- Cover and let the mixture sit in a warm place for about 30 minutes. The dough should rise and create cracks in the flour coating.
Brioche Dough:
- Attach the bowl to a stand mixer equipped with the hook attachment. Add the sugar, salt, eggs, and 1 cup of flour. Mix on low speed for about 5 minutes, then add the remaining 1/2 cup of flour. Since this dough takes longer than most to develop, increase the mixer speed to medium and knead the dough for an additional 15 to 20 minutes.
- Work the butter with your hands until it is smooth and soft, but not melted. With the mixer on medium speed, add the butter gradually and mix until well combined.
- Next, place the dough in an oiled bowl and cover it with a towel or plastic wrap. Allow it to rest and rise for about 1 to 2 hours. After this, gently poke the dough to deflate it. Then, refrigerate the dough for four hours or better overnight. This will slow down the fermentation and chill the butter, making the dough easier to work with.
- Divide the chilled dough into three equal pieces resembling buns. These buns will be braided together to form the brioche. Alternatively, when ready to bake, slice the dough into two equal parts like I did (see the next step).
- Divide each ball into six smaller pieces. Place the pieces side by side in a greased 9×5 loaf pan, arranging them into three short rows, each containing two pieces of dough.
- Cover the dough with a towel and let it rise for 2.5 to 3 hours until it becomes very puffy.
- Place the pan in a preheated oven at 400°F. After 10 minutes, reduce the heat to 350°F. Brush the bread with an egg wash or melted butter and bake for an additional 30 to 35 minutes.
- When done baking, the brioche bread should be deep brown with an internal temperature of 190°F, as measured by an instant-read thermometer.
- Once done, remove it from the oven, and let it rest for about 10 minutes.
- For cinnamon lovers, I recommend topping the brioche bread with some cinnamon sugar before baking.
Video
Notes
Letting the dough rise overnight
Let the dough rise overnight in the fridge to get the famous light and airy texture while still maintaining the rich flavor. The cold fermentation makes the dough easier to work with and less sticky, and it also develops deeper flavor and that buttery crumb we all love. If you decide to shape or braid the bread, handle it with care to preserve the air pockets.More tips to consider:
- Before adding the butter to the dough, I work it with my hands to make it smooth and soft but not melted.
- Butter goes in at the end because it slows down the yeast and how gluten develops.
- Be sure to chill it before shaping it to make it easier. This will avoid adding extra flour when working with it.
- When the bread is done, its internal temperature should be 190 degrees F. Do not overcook it, or it will be dry.
- Use the spoon and level method to measure the flour, or the bread will be dry and hard.
- Measure everything well to keep the dough from being sticky.
I always love enjoying sandwiches on brioche bread! This looks so fluffy and moist; can’t wait to try it out!
I’ve always wondered how to do this! You make it look so easy!
This Homemade Brioche Bread looks incredibly delicious!
I absolutely love brioche bread, but I’ve never tried making it for myself before. I can’t wait to try this.
Brioche is one of my favorite and I am so excited to make this at home!
My family would love this! I’ll surely try this!
I made this and it was such a hit! I had a couple pieces left over so I used it to make French toast!
I love Brioche bread!! This looks absolutely amazing!!
Homemade bread is the best! This looks fantastic!!
Love making bread at home, makes the house smell wonderful
Followed the recipe as written. Bread was a dark golden brown after 10 minutes at 400*, I covered it with foil, it was completely done in 10 minutes at 350*. Internal temp was reading 196.7*. I have never had a problem with the temperature of my oven not being calibrated to degree needed. Is this normal for this bread? I make all the bread for my family, but have never made brioche bread and never had loaf bread bake in 10 minutes until now. Depending on how the bread tastes, will determine how many stars the recipe will receive.