French Brioche Bread

French brioche bread is rich, buttery, and unbelievably soft, with a tender crumb and golden crust that feels straight from a French bakery. While brioche may seem intimidating, this recipe walks you through each step so you can create a beautiful bakery-style loaf right at home. Whether enjoyed warm with butter or transformed into decadent French toast, this classic bread is worth every bit of effort.

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Prep Time: 12

Cook Time: 30

Total Time: 12 30

Servings: slices (2 loaves)

Equipment

1 stand mixer
2 loaf pans 4x8-inches/10x20-cm

Ingredients

122 g warm whole milk around 95°F/32°C (½ cup)
12 g instant yeast* (4 teaspoons)
50 g sugar (¼ cup)
6 large eggs room temperature (around 300g)
10 g fine sea salt (2 teaspoons)
540 g bread flour divided (4½ cups, spooned and leveled)
227 g unsalted butter softened (1 cup/2 sticks)
1 large egg whisked together with a splash of water for egg wash

Instructions

To the bowl of an electric mixer, add the warm milk, instant yeast, sugar, eggs, salt, and half the flour. Using the paddle attachment, mix on low speed until combined and smooth, around 1-2 minutes.
122 g warm whole milk
12 g instant yeast
50 g sugar
6 large eggs
10 g fine sea salt
270 g bread flour
While on low speed, gradually add the remaining half of the flour, allowing it to fully incorporate after each addition. You may not need the entire amount of flour - use the feel of the dough as your guide. You want a soft, tacky dough, that doesn't feel wet. It will be somewhat firm, but will become softer after adding the butter.
270 g bread flour.
Gradually add the butter, 1 tablespoon at a time. Allow the butter to fully absorb into the dough between each addition.
227 g unsalted butter (2 sticks)
Knead the dough on low speed for 10-12 minutes, or until it reaches windowpane (it should stretch a few inches without tearing).
Place the dough into a large greased bowl. Cover and place in the refrigerator to cold proof for at least 8 hours and up to 24 hours. While it cold proofs, it should increase in volume by 50-70%.
Remove the dough from the refrigerator. Prepare two 4x8-inch/10x20-cm loaf pans and spray them with nonstick baking spray. Set aside. Flour your work surface and turn the dough out of the bowl. Divide the dough into 2 equal pieces, around 600 g each. Divide each piece of dough into 6 equal pieces, about 100g each. Round each piece into a round ball by cupping your hand and rotating the dough in a circular motion. You should feel the dough tight up and smooth out. Place 6 balls of dough in each loaf pan, in 3 rows of 2 pieces. Spray a piece of plastic wrap with non stick spray and cover the loaves. Let them rise until doubled in size, about 90 minutes.
Towards the end of the final proof time, preheat the oven to 375°F/190°C. Allow the oven to preheat for at least 20 minutes before baking. Brush the tops of the loaves with the egg wash.
1 large egg for egg wash
Bake for 22-25 minutes, or until the loaves are golden brown and have an internal temperature of 200°F/93°C. Remove from the oven and let the loaves cool in the pans for 20 minutes before removing them and cooling on a wire rack. Allow the loaves to cool at least 1 hour before slicing.

Notes

*You can use active dry yeast instead of instant yeast. Make sure you bloom your yeast first. Whisk it into the warm milk and let it sit for 15 minutes. If it becomes foamy, you can proceed with the recipe. If not, replace it with fresh yeast.
Store leftover bread in an airtight container for up to 5 days. You can also freeze in a zip top freezer bag for up to 2 months.

Nutrition