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Homemade Brioche Loaf Recipe

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4 from 3 reviews

This classic brioche loaf recipe yields a soft, buttery, and slightly sweet bread with a tender crumb and golden crust. Made from a dough enriched with eggs, butter, and milk, it’s perfect for breakfast, sandwiches, or simply enjoying with a spread of butter or jam. The process involves mixing, two rises, shaping into a three-ball loaf, and baking to perfection, resulting in a beautiful, fluffy loaf that’s irresistible.

  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Total Time: 3 hours 5 minutes
  • Yield: 1 loaf (approximately 1 pound)
  • Category: Bread
  • Method: Baking
  • Cuisine: French

Ingredients

Liquid and Yeast Mixture

  • 1 1/4 cups warm milk
  • 2 teaspoons active dry yeast
  • 2 1/2 tablespoons sugar
  • 2 large eggs (for dough)

Dough Ingredients

  • 3 1/3 cups bread flour
  • 1 1/2 teaspoons salt
  • 2 1/2 tablespoons unsalted butter, cut into cubes

For Egg Wash

  • 1 large egg (remaining egg)
  • Splash of water

Additional

  • Unsalted butter for coating the loaf pan
  • Flour for dusting

Instructions

  1. Activate Yeast: In a large glass measuring cup, combine warm milk, active dry yeast, and sugar. Whisk well and let sit for 5 minutes until bubbly. Then add 2 of the large eggs and whisk again to combine.
  2. Mix Dry Ingredients and Butter: In a stand mixer bowl, add bread flour, salt, and the cubed unsalted butter. Using the paddle attachment, mix until the butter is evenly incorporated into the flour with no large chunks remaining.
  3. Form Dough: On low speed, gradually add the milk, yeast, and egg mixture into the flour and butter mixture. Once combined, increase speed to medium (speed 2 or 3 on a KitchenAid) and mix for 5-8 minutes. The dough will be smooth, elastic, and sticky, resembling a thick batter rather than coming together in a ball. Scrape down the sides of the bowl as needed.
  4. First Rise: Cover the bowl with a damp kitchen towel and let the dough rise at room temperature until doubled in size, about 1 to 3 hours depending on room temperature.
  5. Prepare Pan and Preheat Oven: Preheat the oven to 400°F (204°C). Generously butter a 9×5-inch loaf pan and set aside.
  6. Divide Dough: Turn the risen dough out onto a lightly floured work surface. It will feel wet and sticky.
  7. Shape Dough: Using a floured bench scraper or large knife, cut the dough into three equal portions. Flatten each piece, then tuck the sides underneath and shape each into a smooth ball by cupping and gently rolling with your hands. Use flour to dust if sticky.
  8. Assemble in Pan: Place the dough balls one by one into the prepared loaf pan, stacking them like building a snowman.
  9. Second Rise: Cover loosely with plastic wrap and let rise until the dough extends about 1 1/2 inches above the pan rim, roughly 30 minutes to 1 hour depending on temperature.
  10. Apply Egg Wash: Beat the remaining egg with a splash of water. Brush this egg wash gently over the dough surface to promote a golden crust. If no pastry brush is available, use a folded napkin or paper towel.
  11. Final Rest: Loosely cover the loaf with a kitchen towel and let rest for about 30 minutes until slightly puffed and relaxed.
  12. Bake: Place the loaf pan in the preheated oven at 400°F and bake for 10 minutes. Then reduce the oven temperature to 375°F (190°C) and bake for an additional 30-35 minutes. If the top browns too quickly, tent loosely with foil. Check doneness by inserting a thermometer; the internal temperature should reach 195-200°F (90-93°C).
  13. Cool and Serve: Remove from oven and cool in the pan for 10 minutes. Then transfer the loaf to a wire rack and cool completely for 1-2 hours before slicing with a serrated bread knife. Store the bread wrapped at room temperature and consume within 1-2 days for best freshness.

Notes

  • Rising time will vary with ambient temperature; warmer rooms speed up proofing.
  • Shaping the dough balls with slightly floured hands makes handling sticky dough easier.
  • If the top starts browning too fast during baking, tent with foil to prevent burning.
  • Use a digital thermometer to check internal loaf temperature for perfect doneness.
  • This brioche is best eaten fresh within 1-2 days but can be frozen for longer storage.

Find it online: https://cheftinaskitchen.com/homemade-brioche-loaf-recipe/