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
Here are some tips to help you make the best brioche bread:
- Use high-quality ingredients: Since brioche is a simple bread that relies on the quality of its ingredients, it's essential to use fresh, high-quality ingredients. This includes using fresh eggs, unsalted butter, and good-quality flour.
- Plan ahead: Brioche dough benefits from a slow fermentation process, so plan your baking schedule accordingly. Consider making the dough the day before you plan to bake it and allowing it to rise and develop flavors in the refrigerator overnight. This long, slow rise helps enhance the taste and texture of the bread.
- Be mindful of temperatures: The temperature of your ingredients and environment can affect the outcome of your brioche bread. Make sure your eggs and butter are at room temperature before using them. Additionally, keep an eye on the dough's temperature during mixing and proofing. If it becomes too warm, it can hinder proper gluten development and affect the texture.
- Give it time to rise: Brioche dough requires sufficient time to rise properly. Allow the dough to rise until it has doubled in size during the initial rise and the second rise after shaping. This can take longer than with other bread due to the high-fat content in brioche.
- Handle the dough gently: Brioche dough is delicate due to its high butter content. Handle it gently during mixing and shaping to avoid overworking the dough, which could result in a dense texture. Use a gentle folding technique to lightly incorporate the butter and knead the dough.
- Use the butter properly: When adding the butter to the dough, it's important that the butter is soft but still cool. Add it gradually, in small pieces, while the mixer is running on low speed. This helps the butter incorporate evenly into the dough without melting completely.
- Experiment with variations: While traditional brioche is delicious, you can also experiment with different flavors and add-ins. Try adding a hint of vanilla extract, orange zest, or even chocolate chips to the dough to create unique brioche variations.
- Don't rush the baking process: Bake your brioche bread at the appropriate temperature and for the recommended time. Keep an eye on it while baking to ensure it doesn't brown too quickly. If it starts to brown too much, you can tent it with aluminum foil to prevent further browning while it finishes baking.
Troubleshooting
Here are some common problems and their potential solutions:
- Dense or Heavy Texture: If your brioche bread turns out dense or heavy instead of light and fluffy, there might be a few causes:
- Insufficient proofing time: Brioche requires a longer proofing time due to its high fat content. Ensure that you let the dough rise until it has doubled in size before baking.
- Overmixing: Overmixing the dough can develop too much gluten, resulting in a dense texture. Mix the ingredients just until they are combined and avoid excessive kneading.
- Incorrect yeast: Make sure your yeast is fresh and active. Expired or inactive yeast can lead to poor rising.
- Dry or Crumbly Texture: If your brioche bread is dry or crumbly, consider the following:
- Insufficient moisture: Brioche dough should be soft and slightly sticky. If the dough feels dry, try adding a bit more liquid, such as milk or water, during the mixing process.
- Too little butter: Brioche relies on a generous amount of butter for its richness. Ensure that you are adding the correct proportion of butter to the dough.
- Overbaking: Overbaking can result in a dry texture. Keep a close eye on your bread during baking and remove it from the oven as soon as it turns golden brown and sounds hollow when tapped on the bottom.
- Lack of Flavor: If your brioche lacks the desired flavor:
- Increase the amount of sugar: Brioche traditionally has a slightly sweet taste. Adjust the amount of sugar in the recipe to suit your preferences.
- Use high-quality ingredients: The quality of ingredients, such as eggs, butter, and vanilla extract, can significantly impact the flavor of your brioche. Opt for fresh, high-quality ingredients whenever possible.
Baking can be a bit of trial and error, and it might take a few attempts to perfect your brioche bread. Pay attention to the details of the recipe and the techniques used, and don't hesitate to make adjustments based on your observations.
Why is my brioche dough so oily?
If your brioche dough is excessively oily, it could be due to a few reasons. Here are some troubleshooting tips to address the issue:
- Butter temperature: The temperature of the butter when incorporating it into the dough is crucial. If the butter is too soft or melted, it can result in an overly oily dough. Ensure that your butter is softened to room temperature but still cool to the touch. Softened butter should be pliable but not liquid or greasy.
- Butter incorporation: When adding the butter to the dough, it's important to incorporate it gradually and evenly. If the butter is not mixed in properly, it can create pockets of oiliness within the dough. Be sure to add the butter in small pieces while the mixer is running on low speed, allowing it to mix thoroughly into the dough.
- Overworking the dough: Overworking the dough can cause the butter to separate and create an oily texture. Brioche dough requires gentle handling. Avoid excessive kneading or mixing, as this can lead to overdeveloped gluten and a greasy result. Mix the dough just until it comes together and then allow it to rest and rise properly.
- High-fat content: Brioche is naturally a rich and buttery bread due to its high-fat content. However, if you find that your dough is consistently too oily, you can reduce the amount of butter slightly in the recipe. Experiment with adjusting the ratio of butter to flour to achieve a balance that works for you.
- Room temperature and proofing time: The temperature of the room where the dough is proofing can also impact its texture. If the room is too warm, the butter in the dough may melt and result in an oily consistency. Ensure that the dough is proofed in a moderately warm environment (around 75°F or 24°C) to allow proper rising without excessive melting of the butter.
By paying attention to these factors and making adjustments, you should be able to achieve a balanced and tender brioche dough without excessive oiliness.
Creative ways to serve brioche
Brioche bread's versatility makes it perfect for various creative serving ideas. Here are a few suggestions to inspire you:
- French Toast: Brioche's rich buttery texture makes it an excellent choice for French toast. Slice the brioche into thick slices, dip them in a mixture of beaten eggs, milk, and favorite spices (such as cinnamon and vanilla), then cook them on a grill or pan until golden brown. Serve with maple syrup, fresh berries, or a dusting of powdered sugar.
- Brioche Burger Buns: Elevate your burger game by using sliced brioche rolls as burger buns. Alternatively, you can use this dough to shape the balls into hamburger buns. The soft and slightly sweet bread pairs wonderfully with savory fillings. Toast the buns lightly, assemble your favorite burger ingredients, and enjoy the indulgent combination of flavors and textures.
- Bread Pudding: Brioche's tender crumb is perfect for making a delicious bread pudding. Tear the brioche into bite-sized pieces and soak them in a mixture of eggs, milk or cream, sugar, and your desired flavors (such as vanilla, cinnamon, or chocolate). Bake until golden and set. Serve warm with a drizzle of caramel sauce or a scoop of vanilla ice cream.
- Brioche Bruschetta: Slice brioche into thin rounds and toast them lightly. Top each round with flavorful ingredients like fresh tomatoes, basil, mozzarella, and a drizzle of balsamic glaze for a delightful twist on traditional bruschetta.
- Brioche Bread Pockets: Cut a slice of brioche and remove the crust. Gently flatten the bread with a rolling pin, place your desired filling (such as ham and cheese or Nutella and sliced bananas) in the center, and fold the bread over to create a pocket. Seal the edges by pressing them together, then toast or grill the pocket until golden and crispy.
- Brioche Bread Pudding Muffins: Transform your brioche bread pudding into individual portions by baking them in muffin tins. Pour the bread pudding mixture into greased muffin cups and bake until puffed and golden. These mini bread puddings are perfect for serving at brunch or as a dessert.
- Brioche Croque Monsieur/Madame: Create a classic French sandwich by making a Croque Monsieur (ham and cheese) or Croque Madame (ham, cheese, and a fried egg) with brioche bread. Layer the fillings between slices of brioche, then grill or bake until the cheese is melted and bubbly.
Remember, brioche's rich and buttery flavor can complement both sweet and savory ingredients, allowing you to get creative with your serving ideas. Feel free to experiment and tailor the recipes to suit your taste preferences.
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.
Can I make a brioche dough without a stand mixer?
Yes, you can make brioche bread without a stand mixer. While a stand mixer makes the process easier, you can also mix and knead the dough by hand. It will require some extra effort and time, but the results can still be excellent.
Can I skip the overnight proofing for brioche dough?
Brioche is a highly enriched dough, so overnight proofing helps enhance its flavor and strengthen and relax the gluten. Overnight proofing is highly recommended. However, you can leave it to rise on the counter for longer, but you will still need to chill the dough before you shape, proof, and bake them.
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 use brioche for other recipes
Yes, brioche dough is versatile and can be used for various recipes. It can be shaped into rolls, buns, or even used as a base for pastries like pain au chocolat or brioche doughnuts. Its rich and buttery flavor pairs well with both sweet and savory fillings.
Can I make vegan or eggless brioche?
Eggs are a crucial ingredient in traditional brioche bread as they contribute to its rich and tender texture. However, if you have dietary restrictions or allergies, you can find eggless or vegan variations of brioche bread that use substitutes like flaxseed meal, applesauce, or vegan egg replacers.
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
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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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Shekinah Iyema
I've been trying to bake bread and I thank you for sharing with all your heart. God bless you
Veena Azmanov
Thank you
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.