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The Ultimate Easy Homemade Brioche Bread Loaf Recipe (Soft, Buttery, and Bakery-Quality)

Close-up of a loaf of golden brown, freshly baked brioche bread, sliced to show the soft, yellow interior crumb.
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Make rich, buttery brioche bread at home with this easy, step-by-step recipe. This guide produces a soft, fluffy loaf with a golden crust, perfect for sandwiches or French toast.

Ingredients

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  • 1 cup whole milk, warmed to 105-115°F
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon salt
  • 4 cups all-purpose flour, plus more for dusting
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into cubes
  • 1 large egg yolk, beaten with 1 teaspoon water (for egg wash)

Instructions

  1. Activate the yeast: In a large bowl or the bowl of a stand mixer, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let stand for 5 to 10 minutes until foamy.
  2. Mix the dough: Add the remaining sugar, eggs, and salt to the yeast mixture. Mix briefly. Add the flour. Using the dough hook attachment, mix on low speed until a shaggy dough forms.
  3. Knead the dough: Increase the mixer speed to medium-low and knead for 5 minutes. The dough will be sticky.
  4. Incorporate the butter: Add the softened butter cubes, one or two at a time, waiting until each piece is mostly incorporated before adding the next. This process takes time.
  5. Continue kneading: After all butter is added, increase the speed to medium and knead for 10 to 15 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl. If kneading by hand, this will take about 20 minutes.
  6. First rise: Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl with plastic wrap and let it rise in a warm place until doubled in size, about 1.5 to 2 hours.
  7. Shape the loaf: Gently punch down the risen dough. Turn it out onto a lightly floured surface. Shape the dough into a log and place it into a greased 9×5 inch loaf pan.
  8. Second rise: Cover the loaf pan loosely with plastic wrap and let it rise again in a warm place until the dough has crowned about 1 inch over the rim of the pan, about 45 to 75 minutes.
  9. Preheat and egg wash: Preheat your oven to 375°F (190°C) about 20 minutes before the end of the second rise. Gently brush the top of the dough with the egg wash.
  10. Bake: Bake for 30 to 35 minutes, or until the top is deep golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, loosely tent it with foil.
  11. Cool: Remove the loaf from the pan immediately after baking and cool completely on a wire rack before slicing.

Notes

  • For the softest crumb, ensure your butter is truly soft, not melted, when adding it to the dough.
  • If you do not have a stand mixer, you can mix the initial ingredients by hand, but the long kneading time required for the butter incorporation is much easier with a mixer.
  • This rich buttery bread makes excellent French toast or gourmet sandwiches.

Nutrition

Find it online: https://cookingbyfelix.com/easy-brioche-bread-recipe-soft-buttery-loaf/