Homemade Brioche Bread

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Homemade Brioche Bread

The Softest, Most Buttery French Bread You’ll Ever Make

Brioche bread is the queen of enriched breads — golden, buttery, and irresistibly soft. Originating in France, this slightly sweet bread is known for its tender crumb and rich flavor, making it perfect for everything from French toast to gourmet sandwiches. Once you try homemade brioche, you’ll never want store-bought again.

This recipe will guide you step-by-step to create a bakery-quality brioche loaf with a perfectly tender texture and a rich buttery taste that melts in your mouth.

Ingredients

For the Sponge (Starter)

  • ½ cup (120 ml) warm whole milk (about 110°F/43°C)
  • 1 packet (2¼ tsp) active dry yeast
  • 1 cup (120 g) all-purpose flour

For the Dough

  • 4 large eggs, at room temperature
  • ¼ cup (50 g) granulated sugar
  • 1 tsp salt
  • 3 cups (360 g) all-purpose flour
  • 1 cup (227 g) unsalted butter, softened and cut into pieces

For the Egg Wash

  • 1 large egg
  • 1 tbsp water

Instructions

Step 1: Prepare the Sponge

  1. Warm the milk until it’s just warm to the touch (not hot). Sprinkle the yeast evenly over the top and let it sit for about 5 minutes, or until it becomes foamy.
  2. Add 1 cup of flour to the yeast mixture and stir until a thick paste forms.
  3. Cover the bowl loosely with plastic wrap and let it rest at room temperature for 30 minutes, or until bubbly and puffy. This sponge creates a flavorful base for your brioche.

Step 2: Make the Dough

  1. In a stand mixer fitted with the dough hook attachment, whisk together the eggs and sugar until fully combined.
  2. Add the sponge and salt, mixing until smooth.
  3. Gradually add the remaining 3 cups of flour, one cup at a time, mixing slowly until the dough begins to form.
  4. Once all the flour is incorporated, increase the mixer speed to medium and knead for 5–7 minutes, or until the dough is smooth and elastic.

Step 3: Incorporate the Butter

  1. Reduce the speed to low and start adding the softened butter, one piece at a time.
  2. Wait until each piece is fully incorporated before adding the next. This process should take about 10 minutes — the dough will become shiny, smooth, and slightly tacky.
  3. Once the butter is fully mixed in, scrape the dough into a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm spot for 1–2 hours, or until doubled in size.

Step 4: Chill the Dough (Essential Step!)

After the first rise, gently press down the dough to deflate it. Cover the bowl again and refrigerate for at least 4 hours or overnight.
This chilling step allows the flavors to develop and makes the dough easier to shape.

Step 5: Shape the Brioche

  1. Butter and line a 9×5-inch loaf pan with parchment paper.
  2. On a lightly floured surface, divide the chilled dough into four equal pieces.
  3. Shape each piece into a tight ball and place them side by side in the prepared loaf pan.
  4. Cover loosely with plastic wrap and let the dough rise in a warm spot for 1–2 hours, or until it doubles in size and reaches the top of the pan.

Step 6: Bake

  1. Preheat your oven to 375°F (190°C).
  2. In a small bowl, whisk together one egg and one tablespoon of water to make an egg wash.
  3. Gently brush the top of the dough with the egg wash for that classic golden shine.
  4. Bake for 30–35 minutes, or until the brioche is deep golden brown and sounds hollow when tapped on the bottom.
  5. If the top browns too quickly, loosely tent it with foil during the last 10 minutes of baking.

Step 7: Cool and Enjoy

Allow the brioche to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Once cooled, slice and enjoy plain, toasted, or used in your favorite recipes — from French toast to bread pudding or gourmet sandwiches.

Tips for Perfect Brioche

  • Use room temperature ingredients — cold butter or eggs can slow down yeast activity.
  • Don’t rush the chilling step. It develops the bread’s flavor and makes shaping easier.
  • Knead well. The dough should be soft, elastic, and slightly tacky but not sticky.
  • Brioche freezes beautifully — wrap tightly and freeze for up to 3 months.

Serving Ideas

  • Spread with jam and butter for breakfast.
  • Use for rich French toast or bread pudding.
  • Make gourmet sandwiches with roasted vegetables or grilled chicken.
  • Transform into brioche rolls for an elegant dinner table.

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