Soft Brioche Bread

Why You’ll Love Soft Brioche Bread Recipe

This brioche is soft, tall, and beautifully golden. It does not require a stand mixer, uses simple ingredients, and works well with both sweet and savory toppings. It is also great for slicing and freezing.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 270 g all-purpose flour
• 4 g salt
• 40 g sugar
• 6 g instant dry yeast
• 2 eggs, room temperature and beaten
• 45 g whole milk
• 70 g unsalted butter, room temperature
• Egg and milk mixture, for brushing

Directions

In a large bowl, mix the flour and salt. Add the sugar and yeast, then stir until combined.

Add the beaten eggs and milk, then mix with a spatula until a dough forms.

Add the softened butter in three additions, mixing well after each one. The dough should become soft and slightly sticky.

Transfer the dough to a lightly floured surface and knead for about 15 minutes, until smooth and elastic.

Shape the dough into a ball, place it in a greased bowl, cover, and let it rise in a warm place until doubled, about 1 hour.

Roll out the dough, fold it into thirds, then roll it into a rectangle. Roll it up from the short side to form a log.

Place the log into a greased and floured 9-inch loaf pan. Cover and let it rise again until it slightly rises above the pan, about 30 minutes to 1 hour.

Brush the top with the egg and milk mixture. Bake at 350°F for 23 to 25 minutes.

Let the brioche cool in the pan for 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Servings and timing

Servings: 1 brioche loaf
Prep time: 30 minutes
Rising time: 2 hours
Cook time: 23 to 25 minutes
Total time: about 2 hours 55 minutes

Variations

Add a little vanilla extract for a sweeter breakfast-style brioche.

Fold in chocolate chips for a dessert loaf.

Use the bread for French toast, bread pudding, or thick-cut toast.

Try bread flour for a chewier texture, adding a little extra milk if the dough feels dry.

Storage/Reheating

Store the brioche wrapped tightly at room temperature for up to 5 days.

Freeze sliced brioche for up to 3 months. Thaw slices at room temperature or warm them gently in a toaster or oven.

To reheat, place slices in a toaster, or warm the loaf in a low oven until soft again.

FAQs

Can I make brioche without a stand mixer?

Yes. This recipe can be kneaded by hand until the dough becomes smooth and elastic.

Why is my dough sticky?

Brioche dough is naturally soft because it contains eggs and butter. Lightly flour your hands and surface, but avoid adding too much flour.

Can I use active dry yeast?

Yes, but activate it first if your yeast package requires it.

Can I use bread flour?

Yes. Bread flour may need a little more milk because it absorbs more liquid.

Can I let the dough rise overnight?

Yes. You can let it rise slowly in the refrigerator overnight for more flavor.

How do I know the dough is kneaded enough?

It should feel smooth, elastic, and stretch without tearing easily.

Can I make this brioche sweeter?

Yes. Add a little more sugar or vanilla for a sweeter loaf.

What pan should I use?

A 9-inch loaf pan works best for this recipe.

Can I freeze brioche?

Yes. Slice it first, then freeze the slices so you can thaw only what you need.

What is brioche best served with?

It is delicious with jam, chocolate spread, butter, cheese, ham, or as French toast.

Conclusion

Soft brioche bread is a simple homemade loaf with a rich, buttery texture and endless uses. Whether you serve it plain, toasted, filled, or turned into French toast, it is a versatile recipe worth making again and again.