The Best Brioche Bread Recipe

Ingredients

• 0.5 cup whole milk (warm, about 110°F)
• 0.33 cup granulated sugar
• 2.25 tsp active dry yeast (1 standard packet)
• 3.5 cup all-purpose flour (spooned and leveled; plus more for dusting)
• 1.5 tsp kosher salt
• 4 large eggs (room temperature)
• 0.75 cup unsalted butter (room temperature, softened and cut into pieces)
• 1 egg (for egg wash)
• 1 tbsp water (for egg wash)

Steps

1. 1

   In the bowl of a stand mixer, combine the warm milk, 1 tablespoon of the sugar, and the yeast. Whisk together and let sit for about 5 to 10 minutes until the mixture is foamy.

2. 2

   Add the remaining sugar, flour, salt, and 4 eggs to the yeast mixture. Using the dough hook attachment, mix on low speed until the dough starts to come together, about 2 minutes.

3. 3

   Increase the speed to medium-low and continue mixing for about 5 minutes. The dough will be sticky and should be pulling away from the sides of the bowl.

4. 4

   With the mixer running on medium-low, add the softened butter one piece at a time, waiting until each piece is fully incorporated before adding the next. This process should take about 5 to 8 minutes.

5. 5

   Once all the butter is added, continue to knead the dough on medium speed for another 8 to 10 minutes. The dough should be smooth, elastic, and very shiny.

6. 6

   Transfer the dough to a large, lightly greased bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot until doubled in size, about 1 to 1.5 hours.

7. 7

   Grease two 9x5-inch loaf pans. Gently punch down the dough to release the air.

8. 8

   Divide the dough into two equal portions. For each loaf, divide the dough into 3 or 6 equal pieces, roll them into balls, and place them side-by-side in the prepared pans.

9. 9

   Cover the pans loosely with plastic wrap and let the dough rise again until it has doubled in size and reaches the top of the pans, about 45 to 60 minutes.

10. 10

    Preheat your oven to 350°F (175°C).

11. 11

    In a small bowl, whisk together the remaining egg and 1 tablespoon of water to create an egg wash. Gently brush the tops of the risen loaves with the egg wash.

12. 12

    Bake for 30 to 35 minutes, or until the loaves are deep golden brown and sound hollow when tapped on the bottom. If the tops brown too quickly, tent them loosely with foil.

13. 13

    Remove from the oven and let the bread cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

Notes

For the best results, ensure your eggs and butter are truly at room temperature so they emulsify properly into the dough. You can also refrigerate the dough for the first rise overnight for a more developed flavor and easier handling.

Nutrition per serving

• bread
• brioche
• baking
• breakfast
• french
• vegetarian
• yeast bread