Real Recipes From Real Home Cooks ®

brioche bread

a recipe by
Francine Lizotte
Surrey South, BC

With a nice buttery flavor, this is a perfect bread to serve with your meal or for French toast

serves 1 big loaf
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For brioche bread

  • 1 Tbsp
    active dry yeast
  • 3/4 c
    2% warm milk (between 105-110ºf)
  • 1 Tbsp
  • 3 3/4 c
    unbleached all-purpose flour (3/4 cup reserved), plus more for work surface
  • 1/2 tsp
    ground himalayan sea salt
  • 3/4 c
    unsalted butter, soften and cut into pieces
  • 1/3 c
    powdered sugar
  • 3 lg
    room temperature free-run eggs, beaten
  • 1/2 tsp
    pure vanilla extract
  • egg wash (1 egg yolk with 1 tbsp. milk)

How To Make brioche bread

  • 1
    In the bowl of a stand mixer, add active dry yeast, milk and honey. Stir well and allow the yeast to activate, about 15 minutes.
  • 2
    In a large bowl, combine 3 cups flour and salt; whisk well and set aside.
  • 3
    In a separate bowl, add butter and powdered sugar; stir until evenly combined and set aside.
  • 4
    Add beaten eggs and vanilla to the yeast. Process until the ingredients are mixed using the dough hook attachment. Add flour mixture and process on low speed for 2 minutes.
  • 5
    Add a third of the butter mixture, increase the speed to 3 and continue mixing until nicely combined before adding another third, scraping the sides of the bowl.
  • 6
    When the butter is all in, start using the reserved ¾ cup of flour by adding a tablespoon at a time until the dough clings around the hook – add more if needed.
  • 7
    Increase the speed to 4 and knead for 6 minutes.
  • 8
    With floured hands, form a ball and place it in a large bowl lightly greased. Cover with a clean dish towel and place it in a warm place such as the oven, seam side down. Let it rise until it doubles in size, about 1 ½ hours.
  • 9
    Punch the dough to deflate and form a ball once again. Place it back in the bowl, cover and transfer to the fridge for 12 to 24 hours.
  • 10
    The next day, butter and flour a loaf pan (make rolls or loaf); set aside.
  • 11
    Drop the chilled hard dough onto a floured work surface and weigh it if braiding (refer to challah recipe), making buns (refer to hamburger buns recipe) or forming rolls.
  • 12
    If making rolls, form 8 equal balls and place them in the prepared pan. Cover and let it proof for 2 hours or until it doubles in size.
  • 13
    Preheat oven to 350ºF/180ºC
  • 14
    In a small bowl, combine egg yolk and milk; whisk well.
  • 15
    When the proofing time is done, brush the egg wash on top and transfer to the preheated oven. Bake for 20 minutes before rotating the pan; bake for an additional 10 to 15 minutes or until nice and brown.
  • 16
    Remove from the heat and let it cool for 5 minutes in the pan. Carefully flip the loaf and let it cool off completely on a wire rack.
  • 17
    To view this recipe on YouTube, click on this link >>>>