Get ready to elevate your home baking game with a long, Brioche Bread Recipe that captures the heart of a classic French bakery experience. Known for its rich, buttery flavor and soft, pillowy texture, brioche is the kind of bread that turns an ordinary day into something special. In this step-by-step guide, you’ll learn how to create a golden, melt-in-your-mouth loaf using simple ingredients and expert-backed techniques that ensure success every single time. From activating the yeast to mastering the perfect rise, we’ll walk you through each stage with tips drawn from years of baking experience. Whether you're just starting out or you're a seasoned baker aiming to refine your skills, this foolproof recipe will help you craft bakery-quality brioche bread recipe right from your kitchen. Ready to dive deeper into the art of breadmaking? Be sure to explore our full Bread collection for more artisan-inspired recipes and ideas.
WHY YOU WILL LOVE THIS BRIOCHE BREAD RECIPE
This Brioche Bread Recipe is more than just a baking project it’s a luxurious experience that brings warmth, elegance, and comfort into your kitchen. Unlike ordinary loaves, brioche is celebrated for its incredibly rich and tender crumb, thanks to the generous use of eggs and butter. Every slice is soft, golden, and lightly sweet, striking the perfect balance between bread and pastry.
You'll love how versatile it is enjoy it fresh from the oven with a pat of butter, toasted with jam in the morning, or transformed into decadent French toast, bread pudding, or gourmet sandwiches. It's the kind of bread that impresses on a brunch table but also feels like a cozy treat on a quiet morning.
And while it looks and tastes like something you'd find in a Parisian bakery, this recipe is designed to be approachable. With clear, step-by-step instructions and tips to guide you through everything from kneading the enriched dough to achieving the perfect rise, you’ll gain confidence as a baker and end up with a loaf that’s both beautiful and delicious.
Once you try it, you’ll understand why brioche bread recipe is a favorite among professional bakers and home cooks alike it’s soft, buttery, and unforgettable.
Jump to:
- WHY YOU WILL LOVE THIS BRIOCHE BREAD RECIPE
- Ingredients
- Instructions
- Mix and Knead
- First Rise
- Shape and Second Rise
- Bake
- Equipment
- Variations and Modifications
- Storage
- Pro Tips for Brioche Bread Recipe Success
- The Secret That Changed My Brioche Bread Recipe Forever
- FAQ
- Enjoy Your Homemade Brioche Bread Recipe
- Related
- Pairing
Ingredients
For the Brioche Dough
- Egg (for egg wash)ies.
- All-purpose flour
- Granulated sugar
- Active dry yeast
- Salt
- Eggs, room temperature
- Unsalted butter, softened
- Warm milk
Instructions
Mix and Knead
- Combine 4 cups flour, ⅓ cup sugar, 2¼ teaspoon yeast (activated in ¼ cup warm milk), 1 teaspoon salt, and 4 eggs in a mixer. Mix until shaggy, then slowly add ¾ cup softened butter piece by piece. Knead 10-15 minutes until smooth and elastic.
First Rise
- Place dough in a greased bowl, cover with a damp towel, and let rise 1-2 hours in a warm spot until doubled in size.
Shape and Second Rise
- Punch down dough, shape into a loaf, and place in a greased loaf pan. Cover and let rise again for 45-60 minutes.
Bake
- Brush with egg wash and bake at 375°F for 30-35 minutes until deep golden brown and internal temperature reaches 190°F. Cool before slicing.
- Step 1: Foamy activated yeast in warm milk, a key step to help brioche dough rise light and fluffy.
- Step 2: Brioche dough in the mixing stage, where butter and flour combine into a rich, soft base.
- Step 3: Dough rising in a warm spot, ready for shaping and baking.
- Step 4: Dough shaped and ready to be placed in the loaf pan for its final rise.
Equipment
- Measuring cups and spoons
- Large mixing bowl
- Stand mixer (recommended, but not mandatory)
- Loaf pan
- Pastry brush
- Kitchen towel
Variations and Modifications
Gluten-Free Brioche
- Replace all-purpose flour with a gluten-free blend
- Add 1 teaspoon xanthan gum for better texture
Flavor Twists
- Add orange zest for a citrusy note
- Mix in chocolate chips
- Sprinkle with cinnamon sugar before baking
Storage
- Freezer: Up to 3 months (wrap tightly in plastic wrap)zing for X days/weeks/months.
- Room temperature: 2-3 days in airtight container
- Refrigerator: Up to 1 week
Pro Tips for Brioche Bread Recipe Success
- Use room temperature ingredients for best results
- Don't rush the rising process
- Soft butter is key – too hard or too melted will affect texture
- A stand mixer makes kneading easier, but you can do it by hand
The Secret That Changed My Brioche Bread Recipe Forever
I still remember the first time I tried making brioche it was a rainy Sunday, and I had this sudden craving for something cozy and rich. I followed a basic recipe, but the result? Dry, dense, and nowhere near that golden, pillowy perfection I had imagined. Frustrated but determined, I started digging through old cookbooks, French baking forums, and even called my aunt who studied pastry in Lyon. That’s when I discovered a secret baker's tip that changed everything: an overnight cold fermentation. It deepens the flavor, relaxes the dough, and gives your brioche that signature soft texture with just the right amount of stretch. Ever since, this Brioche Bread Recipe has been my go-to—and now, I’m passing that secret on to you.
FAQ
What makes a brioche different to most breads?
Brioche stands out for its high butter and egg content, giving it a rich, tender, and almost cake-like texture. It’s an enriched dough, unlike lean breads like baguettes. The result is soft, golden, and slightly sweet.
What is the best flour to use for brioche?
Bread flour is ideal for brioche because its higher protein content helps develop the gluten needed to support the rich dough. This results in better structure and rise. All-purpose flour can be used, but may yield a softer texture.
What is brioche bread recipe best used for?
Brioche bread recipe is perfect for French toast, bread pudding, gourmet sandwiches, or served warm with butter and jam. Its soft, buttery texture also makes it ideal for sliders and burgers. It’s as versatile as it is indulgent.
Is brioche bread healthy?
Brioche is delicious but indulgent—it’s higher in fat and sugar than regular bread due to butter and eggs. While not the healthiest choice, it’s perfect for occasional treats. Enjoy in moderation as part of a balanced diet.
Enjoy Your Homemade Brioche Bread Recipe
Now that you’ve uncovered the secrets to making the perfect homemade brioche, you're ready to bring a little slice of France into your kitchen. Don’t worry if your first loaf isn’t flawless—brioche is a beautiful balance of patience, passion, and practice. With every buttery bite, you’ll get closer to mastering this elegant bread. So roll up your sleeves, trust the process, and enjoy the rich reward of baking something truly special from scratch.
Love this recipe? Don’t stop here! Explore more artisan-style breads from our kitchen:
Try our soft and savory Perfect Rye Sandwich Bread Recipe for your next deli-style lunch
Or bake up a classic favorite with our The Perfect Honey White Bread Recipe light, fluffy, and perfect for toast!
We’d love to see your creations tag us when you share your brioche on social media, and let your kitchen smell like a Parisian bakery!
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Brioche Bread Recipe
Brioche Bread Recipe
Equipment
- 1 Stand mixer With dough hook or paddle attachment
- 2–3 Mixing bowls For combining, rising, and prepping
- 1 Loaf pan Standard 9x5-inch size
- 1 Loaf pan To cover dough during proofing
- 1 set Measuring cups/spoons For accurate measurement
- 1 (optional) Dough scraper Helps with shaping and handling dough
Ingredients
- 4 cups all-purpose flour spooned and leveled
- ¼ cup sugar granulated
- 1 tablespoon dry yeast instant or active dry
- 1 teaspoon salt
- 4 eggs room temperature
- ½ cup whole milk warm (110°F / 43°C)
- 1 teaspoon vanilla extract optional
- 1 cup unsalted butter softened and cubed
- 1 tablespoon milk for brushing optional
Instructions
- Mix warm milk with yeast and a pinch of sugar. Let sit for 5–10 minutes until foamy.
- Combine flour, sugar, salt, eggs, and yeast mixture in mixer. Mix on low speed.
- Add butter gradually until fully incorporated and dough is smooth and elastic.
- Cover the bowl and let the dough rise until doubled, about 1–1.5 hours.
- Turn dough onto floured surface and shape into a loaf or braid.
- Place dough in a loaf pan, cover, and let rise again for 45–60 minutes.
- Brush with milk and bake at 350°F (175°C) for 30–35 minutes until golden brown.
- Remove from oven and let cool before slicing and serving.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Leave a Reply