Soft, buttery, and slightly sweet, brioche bread is a game-changer for homemade baking.
This easy brioche bread recipe delivers a rich, fluffy loaf with minimal effort, perfect for breakfast, sandwiches, or French toast.
The dough comes together beautifully, creating a light yet decadent texture that’s hard to resist.
Enjoy it warm with a pat of butter or use it to elevate your favorite dishes.
INGREDIENTS
1 1/4 cup(296 ml) warm milk 110 degrees Fahrenheit
1 cup (200g) granulated sugar divided
2 tsp (7g) dry active yeast
7 1/4 cups (870g) bread flour spooned and leveled off with a knife
1/2 tsp(3g) salt
6 eggs (+1 egg for egg wash)
1 tsp (4.93ml) vanilla extract
1 cup (227g)unsalted butter softened
INSTRUCTIONS
1. In a glass bowl or large measuring cup, combine milk, 1/4 cup sugar, and yeast. Leave this mixture in a warm place for about 20 minutes. Once it becomes frothy, give it a quick stir.
2. Place 7 1/4 cup bread flour, 1/2 teaspoon salt, and 3/4 cup granulated sugar in the bowl of a stand mixer. Then pour the warm yeast mixture into the bowl.
3. Crack the eggs into a bowl and give them a quick whisk just to loosen them. Add the beaten eggs and vanilla extract to the rest of the ingredients in the mixer bowl.
4. Using the hook attachment, beat the dough until it begins to come together.
5. Cut the 1 cup of unsalted softened butter into slices and add it to the dough. Continue kneading the dough at high speed for about 10 minutes or until the dough is smooth and elastic. If the dough isn’t coming together well enough after 15 minutes, add an additional 1/4 cup flour.
6. Remove the brioche dough from the mixer and shape it into a ball. Place it into a bowl greased with oil. Then cover with a cheesecloth or plastic wrap and leave in a warm place for 1 hour or until it doubles or triples in size.
7. Once the dough has proofed, divide it into two equal pieces. These two halves will make two loaves of bread.
8. Starting with one of the two dough halves, divide that half into three equal balls. Roll those three balls into long strands.
9. Begin crossing over the three strands in a braid-like fashion. Once you get the end, pinch the dough to seal the braid. Repeat these steps with the other dough halve. (If you don’t want to do a braid, just place the 3 dough balls on the loaf pan.)
10. Butter a loaf pan with unsalted butter and place the braided dough into the pan. Cover with a cheesecloth or plastic wrap and let it proof in a warm place for 1 hour or until it doubles in size.
11. Once the dough has proofed, brush with egg wash (1 beaten egg + 1 tsp water). Bake at 350 degrees Fahrenheit for 35-40 minutes until golden brown.
