Easy Brioche Bread Recipe
This Brioche Bread is my personal nod to the classics, capturing the very essence of buttery indulgence. As the dough rises, you can almost feel the anticipation of slicing into that golden crust. With each bite, you’re greeted by a soft, pillowy interior that’s been crafted to perfection, making every moment of baking this treat utterly worth it.
All-purpose flour: The main structure for our bread, giving it that classic brioche texture. If needed, bread flour can be a substitute, although it might result in a slightly chewier texture. Milk: Provides moisture, tenderness, and richness to the dough. In a pinch? You can use a mix of water and a touch of cream, or even almond or soy milk as dairy-free alternatives. Sugar: Sweetens the bread and feeds the yeast to help the dough rise. If you’re out of white sugar, light brown sugar can be a backup, but it’ll give the bread a slightly different flavor and color. Active dry yeast: The rising agent that makes our brioche fluffy and light. If you only have instant yeast on hand, you can use it, but remember to adjust the amount and proofing time slightly. Large eggs: Add richness, color, and moisture to the bread. No eggs? Some bakers use applesauce or mashed bananas as egg substitutes in bread recipes, though the flavor and texture will differ. Salt: Enhances flavor and regulates yeast activity. If you’re low on regular table salt, kosher or sea salt can step in, just be cautious with the quantities as the grain size varies. Unsalted butter: Brings in the rich, buttery flavor and tender texture that brioche is known for. If you don’t have unsalted butter, salted butter can be used, but reduce the additional salt in the recipe. For a dairy-free alternative, margarine or vegan butter works, but expect slight changes in flavor. Egg (for egg wash): Provides a glossy, golden finish to the bread’s crust. If you’re out of eggs, a mixture of milk or cream brushed on top can also give a nice shine.
Trust me, making this brioche is way easier than you’d think! I’m going to break down everything for you into small steps to help you along. Let’s get baking. First things first, grab a small bowl and mix that warm milk with a tad of sugar and the yeast. Give it about 5–10 minutes. You’re looking for it to get a bit frothy – like the foam on a good latte. In the bowl of your mixer, toss together the flour, the rest of the sugar, and a pinch of salt. Mix it well so everything gets to know each other. Now, it’s showtime! Pour your frothy yeast combo and those eggs into your dry mix. Start your mixer on a low setting, and using the dough hook attachment let it blend until it comes together! Crank up that mixer a bit and let it work that dough until it’s smooth and snapping pics ready. It’s all about getting it elastic and sleek, probably around 5–10 minutes. Slowly add chunks of butter to the mixer. Let each piece get fully incorporated before you add the next. The result? A smooth, slightly sticky dough that’s been thoroughly pampered. Transfer your dough to a greased bowl, covering it with a cloth or some cling film. Let it chill in a warm nook of your kitchen, doubling in size over 1–2 hours. Patience is key. Once it’s risen like a champ, gently punch the dough (always a fun step!). How are you feeling today? I usually like to roll it with a rolling pin then roll it up jelly-roll style. It’s up to you how you do it. After you shape them, simply nestle them into greased bread pans or onto a baking sheet. Cover your soon-to-be brioche and give them another growth spurt, aiming to nearly double in size over 30–60 minutes. Again patience is important, sometimes it may take a little longer, it totally depends on your environment and how fresh your yeast is. While you’re in the final stretch of rising, preheat your oven to 375°F (190°C). And don’t forget that egg wash: beat an egg with a splash of milk or water. This will give your brioche its signature glamorous shine. Brush your risen dough beauties with the egg wash and slide them into the oven. Loaves need about 25–30 minutes, while rolls are golden at 18–20 minutes. You’re looking for that perfect sun-kissed shade and a hollow sound when tapped. Once out of the oven, give them a few moments in the pans before transferring to a wire rack. I know it’s tempting, but try to let them cool down a bit before you slice in. Though, between us, there’s nothing like warm brioche!
Storage
Once you’ve allowed your freshly baked brioche to cool completely, wrap it snugly in plastic wrap or place it in an airtight container to maintain its softness and flavor. If you’re hoping to savor it over several days, it’s best stored at room temperature and will generally keep its quality for up to 2-3 days. But here’s a nifty trick for those who want to enjoy it longer: brioche freezes beautifully! To freeze, wrap your loaf or individual slices in plastic wrap and then in aluminum foil. When stored in a freezer-safe bag or container, it can last up to a month. When the craving strikes, simply thaw it at room temperature or gently warm in the oven to revive its delectable softness and rich flavor.
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