Classic Brioche Loaf Recipe

Classic Brioche Loaf Recipe

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This recipe yields a rich, buttery, and slightly sweet Brioche Loaf with a tender crumb and golden crust. Perfect for breakfast, sandwiches, or as a delightful treat on its own.

Ingredients:

  • 3 1/2 cups (438g) all-purpose flour, plus more for dusting
  • 1/4 cup (50g) granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1/2 cup (120ml) warm milk (105-115°F/40-46°C)
  • 4 large eggs, at room temperature
  • 12 tablespoons (1 1/2 sticks) unsalted butter, softened and cut into pieces
  • Optional: 1 egg + 1 tablespoon milk for egg wash  

Instructions:

  1. Activate Yeast: In a small bowl, combine warm milk and yeast. Let it sit for 5-10 minutes until foamy.
  2. Combine Dry Ingredients: In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt.  
  3. Add Wet Ingredients: Add the foamy yeast mixture and eggs to the dry ingredients. Mix on low speed until a shaggy dough forms.
  4. Add Butter: With the mixer still on low speed, add the softened butter, one piece at a time, allowing each piece to fully incorporate before adding the next. Continue mixing until the dough is smooth and elastic, about 10-15 minutes. The dough will be very soft and sticky.
  5. First Rise: Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Shape the Loaf: Punch down the dough to release the air. Shape the dough into a log and place it in a greased 9×5 inch loaf pan.
  7. Second Rise: Cover loosely with plastic wrap and let rise for another 45-60 minutes, or until doubled in size.
  8. Preheat Oven: Preheat oven to 375°F (190°C).  
  9. Egg Wash (Optional): In a small bowl, whisk together the egg and milk for the egg wash. Brush the top of the loaf with the egg wash.
  10. Bake: Bake for 30-35 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).  
  11. Cool: Let the loaf cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
  12. Serve: Enjoy the warm brioche loaf.

Tips and Notes:

  • Use Room Temperature Ingredients: Using room temperature ingredients helps the dough come together smoothly.
  • Knead Thoroughly: Kneading the dough properly is essential for developing the gluten and achieving the right texture.  
  • Warm Place for Rising: A warm, draft-free place is crucial for the dough to rise properly.
  • Soft Dough: Brioche dough is naturally soft and sticky. Don’t add too much flour while kneading.  
  • Storage: Store cooled brioche loaf in an airtight container at room temperature for up to 3 days or in the freezer for longer storage.

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