brioche bread RECIPE

 

Here’s a reliable classic brioche bread recipe — rich, buttery, lightly sweet, and perfect for toast, French toast, or simply eating warm.

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 Classic Brioche Bread

Ingredients (makes 1 loaf)

• ½ cup (120 ml) warm milk (about 110°F / 43°C)

• 2 ¼ tsp (1 packet) active dry yeast

• 3 ½ cups (420 g) all-purpose flour

• ⅓ cup (67 g) sugar

• 1 tsp salt

• 4 large eggs, room temperature

• 1 tsp vanilla extract (optional)

• ½ cup (113 g) unsalted butter, very soft (not melted)

• 1 egg + 1 tbsp milk (for egg wash)

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Instructions

1. Activate the yeast

1. In a small bowl, mix warm milk and yeast.

2. Let sit 5–10 minutes until foamy.

2. Make the dough

1. In a stand mixer bowl, combine:

   • flour

   • sugar

   • salt

2. Add the eggs, vanilla (if using), and the milk/yeast mixture.

3. Mix on medium speed for about 3–5 minutes until a shaggy dough forms.

3. Add the butter

1. With the mixer running on medium-low, add the very soft butter 1 tablespoon at a time.

2. Keep mixing 8–10 minutes, until the dough becomes smooth, stretchy, and pulls away from the bowl.

4. First rise

1. Shape the dough into a ball and place it in a lightly greased bowl.

2. Cover and let rise 1–2 hours, until doubled.

5. Chill the dough (optional but recommended)

• Refrigerate for at least 1 hour or overnight.
  This makes the dough easier to shape and enhances flavor.

6. Shape

• For a classic loaf: divide the dough into 3 or 4 balls, and place side-by-side in a greased loaf pan.

• Or braid it for a traditional brioche look.

7. Second rise

• Cover and let rise 45–90 minutes, until the dough puffs up and nearly reaches the top of the pan.

8. Bake

1. Preheat oven to 350°F (175°C).

2. Brush the top with egg wash.

3. Bake 30–35 minutes, until golden brown.

4. If it browns too quickly, tent with foil.

9. Cool

• Let cool at least 30 minutes before slicing.

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 Tips for Success

• Butter must be very soft, almost like whipped consistency.

• Long mixing is key — brioche needs gluten development.

• Overnight chilling gives better flavor and easier handling.

• Use bread flour instead of all-purpose for a chewier, more structured loaf.

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If you want, I can also give you:
 A no-knead brioche A brioche burger bun variation A chocolate swirl brioche
Just tell me!