This French brioche bread is a rich, buttery, light, and fluffy sandwich bread. Made with milk, eggs, sugar, and lots of butter. A soft consistency dough that takes only 10 minutes to prepare, but a few hours to rise in the fridge overnight.
Table of Content
Brioche is one of the richest, softest, and most delicious bread to make and enjoy. One recipe can be made into many different shapes. I've already shared with you a few of these, such as the classic brioche a tete, brioche buns, brioche loaf bread. Today, I want to share this classic brioche bread recipe. It makes the best brioche bread, and I think you are going to love it.
Why make this bread?
- Unlike the classic sandwich bread, this brioche bread is buttery, and rich, with a crisp golden crumb.
- The dough is made with easy-to-find or simple pantry staples like milk, eggs, sugar, yeast, and lots of butter. It has a very soft sticky texture because of all that butter.
- The process of making brioche is not like regular bread. Once you prepare the dough, you want to let it rest in the fridge overnight. That's what helps develop flavor.
- Also, unlike regular bread, this one takes longer to prove because we start with chilled dough. So, make sure to give this bread ample time.
- This is a great bread to have in the freezer because it warms up as freshly baked again. Make sure to slice it before you freeze it so you can thaw a few slices at a time.
- While fresh brioche is perfect with butter and jam, leftover brioche bread is also the perfect bread to make French toast, and bread pudding.
Bakers schedule
- Prepare the dough - 10 minutes
- Let dough rise at room temperature - 60 minutes
- Chill dough - 6 to 12 hours (up to 24 hours)
- Shape the brioche - 10 minutes
- Proof the brioche - 60 to 90 minutes
- Bake the brioche - 35 minutes
Sandwich loaf pans
- It is very important that you buy a good quality pan. Nothing is worse than spending time on bread and having it get stuck in the pan. A good quality pan will last you for years and will be a pleasure to use over and over again. Since I bake almost every week, I have quite a few baking pans, and yet I keep using these three pans over and over again. I love loaf pans with high sides.
- I have this large Pullman sandwich loaf pan and this small Pullman sandwich loaf pan, which work great not just for the Pullman bread but also for this type of classic loaf bread, even challah bread. So, basically, you can use that one pan for both types of loaves. Make sure to buy the lids if you plan to make the Pullman bread as well.
- These are classic sandwich loaf pans that I love very much and often use it for my plain loaves as well as babkas and stuff bread roll recipes.
Ingredients and substitutes
- Flour – Often, bread flour is recommended for making homemade bread. And yet, I have been making bread now for over 10 years and I always use all-purpose flour for my brioche.
- Instant dry yeast – Today, I am using baker fresh yeast. But you can also instant dry yeast or active dry yeast, as I have done in my other brioche recipes.
- Sugar – Brioche is a sweet bread, but you can certainly reduce the sugar by half.
- Butter – Is the star of the show in the French brioche recipe. So, use good quality butter with high-fat content.
- Eggs - Add a lot of flavor to the bread, gives a tender crumb, and strengthen the texture.
- Milk - Enhances the flavor, and tenderizes the dough giving it a soft texture. The temperature of the liquid water/milk is an important factor in bread making. It has to be warm, not hot. Usually about 110 F. And yet, you don't really need a thermometer. The temperature is around the same as when you give milk to a baby.
Homemade brioche bread
- Wet ingredients - In the measuring cup or bowl of a stand mixer with the dough hook attachment, combine warm milk, yeast, sugar, and eggs with a whisk.
- Dry ingredients - Add flour and salt to the stand mixer. Combine with a spatula.
- Knead for 8 to 10 minutes on medium speed scraping the sides of the bowl.
Pro tip - The dough will be soft and sticky - that's ok.
- Butter - Next, gradually add the soft room-temperature butter, one cube at a time. Once all the butter is in, knead again for 10 minutes more until smooth, elastic, and soft.
- Rise - Transfer the dough to an oil boiled. Cover with a clean kitchen cloth or plastic wrap and leave it to rise in a warm place for 60 to 90 minutes or until doubles in volume.
- Chill - Then, punch the dough down and shape it into a ball. Cover again and let rise in the fridge for 6 hours up to 12 hours.
- Shape - Transfer the dough to a lightly floured work surface, Divide it into 5 equal pieces (equal portions). Shape each portion into a tight ball, tucking the seams under. Then, roll each ball into a sausage. Place these sausages into a sprayed loaf pan.
- Proof - Cover loaf pan with plastic wrap or a clean kitchen towel. Let rise in a warm place. This can take about 90 minutes up to 2 hours (because we started with chilled dough).
Pro tip - You can also leave the dough to proof in the refrigerator for up to 12 hours. Thaw an hour before baking.
- Oven - Once you see your dough is almost halfway up the sides. Preheat the oven to 350°F/ 177°C/ Gas Mark 4 for at least 20 minutes.
- Egg wash - Brush the loaf with beaten egg (use only egg yolk/water mixture for a darker color).
- Bake - Place the loaf pan on the center rack in the hot oven. Bake the loaf for about 50 to 55 minutes, until golden brown on the top. Cool in the pan for 10 minutes then invert on a cooling rack and cool completely.
Pro tip - The bread is done when you tap the bottom of your loaf and you will hear a hollow sound. This bread when baked should read 180F - 190F on an instant-read thermometer. - Cool - Always let the bread rest for at least an hour before you cut it. I know it's hard but it will keep the bread moist.
- Enjoy!
Variations
- Brioche loaf - you can also use this brioche dough to make a brioche sandwich loaf bread.
- Cinnamon rolls - A brioche dough makes the most wonderfully rich base for cinnamon rolls.
- Brioche ala tete - You can use this dough to make the French classic brioche ala tete
- Brioche French toast - leftover bread slices can be used to make the most delicious French toast.
- or Brioche croissants - You can also use this dough to laminate and use to make brioche croissants.
- Brioche burger buns - You can also divide and shape this dough into 12 portions to make buns for your burgers, brush with egg wash and bake to make brioche buns.
Tips for Success
- Measure all ingredients ahead of time so you don't forget anything at the last minute.
- For accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour and then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy bread so don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
- Leave the dough at room temperature to rise until doubles in volume. While not recommended when in haste you can place it in a warm (not hot) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Troubleshooting
- My dough does not become smooth after adding the butter. Curdled dough.
You must add the butter gradually one tablespoon at a time. Adding the butter too quickly will result in a big mess. Chilling the dough for 5 minutes will help tremendously. - Why can't knead brioche dough by hand?
You can knead brioche dough by hand. It is a soft, sticky, and very buttery dough that is not the easiest to knead which is why a stand mixer is recommended. But, you can definitely do it by hand. - How do I know if my dough is done?
You can do a windowpane test. To do this take a small piece of dough and stretch it between your fingers in opposite directions. If the dough stretches until it is thin enough to look like a transparent window, your dough is ready. Having said that if you follow my directions and timeline closely you will have perfect bread with or without the windowpane test. - Do I have to let the dough rest overnight?
The whole point of letting the bread dough rest overnight is to help develop flavor. It's the same with this brioche. You can let the dough proof for as little as 4 to 6 hours or overnight for up to 24 hours.
More sandwich bread recipes
How long does this brioche bread last?
If stored properly this brioche bread will stay for 4 to 5 days at room temperature. It can be frozen for a month or more too. Never store bread in the fridge as it dries out.
How do you store this brioche bread?
You want to keep bread covered in an airtight container or ziplock bag to prevent air from drying them out. I like to use my reusable silicone bags to keep bread fresh.
Can I add dry fruits to this brioche bread?
Yes, you can add up to 1 cup of dry fruit and nuts. You will need to soak the dry fruit in water to prevent the bread from becoming dry. I do have a walnut raisin bread that perhaps would be better with all-white flour.
Can I make buns out of this brioche bread?
It might work. But, perhaps, it's best to use my tried and tested soft burger buns recipes or brioche buns.
What is the difference between puff pastry and croissants?
Brioche is often considered a pastry because it is rich in butter and eggs. But, unlike brioche, croissants, Danish, and puff pastry are laminated doughs made with layers of butter between the dough. The result is a flaky pastry, unlike brioche which bakes into a rich, butter, soft bread. See types of pastry
Printable Recipe
Brioche Sandwich Bread Recipe
Print Pin Rate Share by Email Share on FB Save GrowCalories: 194kcal
Adjust Servings Here: 10 slices
Description
This French brioche bread is a rich, buttery, yet light, and fluffy sandwich bread. Made with milk, eggs, sugar, and lots of butter. A soft consistency dough that takes only 10 minutes to prepare, but a few hours to rise in the fridge overnight
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Total dough 976 grams - 66% Hydration (9 x 4 x 4 Sandwich loaf)
- 180 g (¾ cups) Whole Milk 3% (warm (110F) )
- 9 g (1 tablespoon) Instant dry yeast
- 150 g (3 large) Eggs
- 45 g (3 tablespoon) Sugar
- 500 g (4 cups) Bread flour (or 50% bread and 50% All-purpose )
- 9 g (1 teaspoon) Kosher salt
- 130 g (½ cups) Butter unsalted (room temperature)
Instructions
- Wet ingredients - In the bowl of a stand mixer with the hook attachment, combine warm milk, yeast, sugar, and eggs. Add flour and salt. Combine with a spatula.180 g Whole Milk 3%, 9 g Instant dry yeast, 150 g Eggs, 45 g Sugar
- Dry ingredients - Add flour and salt to the stand mixer. Combine with a spatula.500 g Bread flour, 9 g Kosher salt
- Knead for 8 to 10 minutes on medium speed scraping the sides of the bowl. Pro tip - The dough will be soft and sticky - that's ok.
- Butter - Next, gradually add the soft room-temperature butter, one cube at a time. Once all the butter is in, knead again for 10 minutes more until smooth, elastic, and soft.130 g Butter unsalted
- Rise - Transfer the dough to an oiled bowl. Cover with a clean kitchen cloth or plastic wrap and leave it to rise in a warm place for 60 to 90 minutes or until doubles in volume.
- Chill - Then, punch the dough down and shape it into a ball. Cover again and let rise in the fridge for 6 hours up to 12 hours.
- Shape - Transfer the dough to a lightly floured surface, Divide into 5 portions. Shape each portion into a tight ball, tucking the seams under. Then, roll each ball into a sausage. Place these sausages into a sprayed loaf pan.
- Proof - Cover loaf pan with plastic wrap or a clean kitchen cloth. Let rise in a warm place. This can take about 90 minutes up to 2 hours (because we started with chilled dough).Pro tip - You can also leave the dough to proof in the fridge for up to 12 hours. Thaw an hour before baking.
- Oven - Once you see your dough is almost halfway up the sides. Preheat the oven to 350°F/ 177°C/ Gas Mark 4 for at least 20 minutes.
- Egg wash - Brush the loaf with beaten egg ( use only egg yolk/water mixture for a darker color).
- Bake - Place the loaf pan on the center rack in the hot oven. Bake the loaf for about 50 to 55 minutes. Cool in the pan for 10 minutes then invert on a cooling rack and cool completely. Pro tip - The bread is done when you tap the bottom of your loaf and you will hear a hollow sound. When baked this bread should read between 180F - 190 F on an instant-read thermometer.
- Cool - Always let the bread rest for at least an hour before you cut it. I know it's hard but it will keep the bread moist.
- Enjoy!
Recipe Notes & Tips
- Measure all ingredients ahead of time so you don't forget anything at the last minute.
- For accuracy use a weight measure for the ingredients because every cup of flour can weigh differently depending on how you fill it.
- The milk must be warm (not hot) about 110F. If the milk is too hot it will kill the yeast, similarly, if the milk is too cold it will not activate the yeast.
- Though instant dry yeast has a long shelf life, it can get ruined. Always check the expiry on the yeast. If unsure, combine the yeast with water/milk, sugar/honey, and oil/butter from the recipe and let stand 5 minutes. If it gets foamy the yeast is good to go if not best to buy fresh yeast or check the temperature of the milk
- Keep salt away from yeast as it can kill the yeast. I like to combine it with the flour then add it to the yeast mixture.
- A soft loose well-hydrated dough is not necessarily a bad thing, it often will give you soft fuffy bread so don't be tempted to add more flour than mentioned in the recipe.
- Kneading is key to making good bread. While kneading by hand can be therapeutic using a stand mixer is easier and quicker
- Leave the dough at room temperature to rise until double in volume. While not recommended when in haste you can place it in a warm (not hot) oven this will expedite the rise.
- Bread does not have to be time-consuming. You can leave the dough in the fridge to rise for a few hours (even overnight) while you go about your chores. A slow rise will give more flavor to the bread.
- Always preheat the oven for at least 10 minutes before you place bread in or the low temperature will spread the dough too much.
Adapted from -
Inspired by -
Nutrition Information
Calories: 194- kcalCarbohydrates: 28- gProtein: 5- gFat: 7- gSaturated Fat: 4- gCholesterol: 69- mgSodium: 245- mgPotassium: 64- mgFiber: 1- gSugar: 4- gVitamin A: 235- IUCalcium: 20- mgIron: 2- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
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Donna
You say to bake the smaller loafs for 30 to 35 minutes, but what about the larger loafs (13×4)? How long do you bake them with lids on?
Veena Azmanov
Donna the recipe clearly states - Bake for about 25 to 30 minutes for the small loaves and about 45 to 50 minutes for the big loaf.
Thanks
Holly
Usually, your bread recipes are my "go-to's". This brioche I tried for the 1st time today. I questioned the amount of milk but put it all in my bread machine anyway. (Postpartum surgery recovery laziness) I examined as it kneaded and my doubts were shown true! The dough was way to dry. Is there a mistake in the amount you've listed? I measured the flour by scooping spoonfuls into a measuring cup, so that isn't the problem. Anyway, I thought it might be worthy to point out. Love your recipes no matter!!!
Veena Azmanov
Hey Holly, Sorry to hear that. No. This recipe should not be dry at all. Infact, the butter makes it a very soft dough. Not sure what happened. Many have tried this recipe successfully so I know the measurements are accurate
Diane
It was dry when I was to mix with the spatula it took the butter to smooth it out. I used my electric mixer which the dough hook
Veena Azmanov
Diane. Sounds like the eggs you are using were very small. You can also add a few tablespoons of milk if necessary.