If you’ve ever dreamed of biting into a loaf of bread that feels like a little slice of heaven—soft, buttery, and with just the right hint of sweetness—then you are absolutely going to adore this Classic Brioche Bread Recipe. It’s one of those treasures that turns humble ingredients into an unforgettable treat, whether you’re enjoying it fresh from the oven or toasted with your morning jam. This brioche is rich and tender, boasting a golden crust and a crumb so light it practically melts in your mouth. Trust me, once you try making this at home, you’ll wonder how you ever lived without it.
Ingredients You’ll Need
Gathering the ingredients for this Classic Brioche Bread Recipe is delightfully simple, yet every item plays a crucial role in building those perfect flavors and textures. From the creamy warmth of milk to the richness of butter and eggs, each component works harmoniously to create that iconic brioche tenderness and beautiful golden crust.
- Warm milk (3/4 cup): The gentle heat helps activate the yeast for a perfect rise while adding moisture.
- Active dry yeast (1 Tbsp): This is your bread’s secret rising agent; using a quality brand like platinum gives you the best results.
- Large eggs (3, plus 1 for wash): Eggs add richness, color, and that lovely tender crumb brioche is famous for.
- Granulated sugar (1/2 cup, divided): Adds just the right amount of sweetness to balance the butter and give a lightly caramelized crust.
- Unsalted butter (4 Tbsp, melted and slightly cooled): Butter is what makes brioche so luxuriously soft and flavorful.
- Salt (1 tsp): Brings out all the flavors and balances the sweetness perfectly.
- All-purpose flour (4 1/2 cups): Provides structure and the chewy base for this rich bread.
- Water (1 tsp): Used in the egg wash to give the crust a shiny, inviting appearance.
- Poppy seeds (1 tsp, optional): A little crunch and a touch of earthiness for a visually appealing finish.
How to Make Classic Brioche Bread Recipe
Step 1: Activate the Yeast and Combine Ingredients
Start by warming your milk—just lukewarm, not hot, to not kill the yeast. Sprinkle the active dry yeast over the milk and let it sit until it bubbles up and gets frothy, about 5 to 10 minutes. This little bubble party tells you the yeast is alive and ready to make that dough rise beautifully. Meanwhile, crack the eggs into a bowl and whisk gently to combine. When the yeast mixture is ready, add it to the eggs along with half of the sugar, melted butter, and salt. This mixture forms the rich, flavorful base of our dough.
Step 2: Mix the Dough and Let It Rise
Gradually add the flour, mixing as you go until a sticky dough begins to form. Don’t shy away from mixing it thoroughly—it takes some elbow grease to get that ideal texture! Once everything is combined, knead the dough with your hands or a stand mixer fitted with a dough hook, until it’s smooth and elastic. This step develops the gluten that gives brioche its wonderful texture. Place the dough in a butter-greased bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size—usually about 1 to 2 hours. Watching it puff up is always incredibly satisfying!
Step 3: Shape the Loaf and Final Proofing
After that first magical rise, gently punch down the dough to release any large air bubbles. Shape it into a tight loaf by folding and rolling the dough, then place it into a generously buttered loaf pan. For that iconic shiny finish, whisk the remaining egg with a teaspoon of water and brush it over the dough’s surface. If you’re using poppy seeds, sprinkle them now for a touch of crunch. Cover the loaf again and let it proof until it nearly doubles in size—about another hour. This second rise ensures the bread will bake up light and tender.
Step 4: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Bake the loaf for about 25 minutes or until it’s a stunning golden brown on top and sounds hollow when tapped. The aroma wafting through your kitchen at this point is incredibly rewarding—rich, buttery, and slightly sweet. Once baked, cool the brioche in the pan for 10 minutes, then turn it out onto a wire rack so it doesn’t get soggy. Patience here is key; though it’s tempting, letting the bread cool enhances its texture and flavor.
How to Serve Classic Brioche Bread Recipe
Garnishes
Classic brioche is stunning just as it is, but adding a dusting of powdered sugar or a drizzle of honey can elevate your experience. If you’re feeling fancy, a smear of butter and a sprinkle of flaky sea salt create a delightful sweet-salty contrast. Fresh berries on the side bring a lovely burst of color and freshness that complements the richness perfectly.
Side Dishes
This brioche pairs beautifully with both sweet and savory dishes. Think creamy scrambled eggs or a sharp cheese board to balance the buttery softness. It also makes a phenomenal base for French toast—its airy yet rich texture soaks up custard like a dream. Serve alongside a hot cup of coffee or your favorite tea for a cozy, indulgent meal anytime.
Creative Ways to Present
Want to wow your guests? Slice thick and toast the brioche, then top with avocado and a poached egg for an elegant brunch presentation. For dessert, use it as a base for bread pudding or cut into cubes for skewers dipped in chocolate and caramel sauces. The possibilities are endless, and the Classic Brioche Bread Recipe is a versatile canvas waiting for your imagination.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, no worries! Brioche stays fresh best when wrapped tightly in plastic wrap or stored in an airtight container at room temperature. This keeps it soft for up to 2 days without drying out. Keeping the loaf whole instead of sliced helps preserve its moisture longer.
Freezing
Feel like making this Classic Brioche Bread Recipe ahead of time? Brioche freezes beautifully. Wrap the cooled loaf tightly in cling film and then aluminum foil and freeze for up to a month. For convenience, slice the bread before freezing and separate slices with parchment paper to thaw only what you need.
Reheating
When you’re ready to enjoy your brioche again, let it thaw at room temperature or warm it gently in the oven at 300°F (150°C) for about 10 minutes to bring back that fresh-baked softness and aroma. Toasting slices also revives the bread’s irresistible texture with a crispy edge.
FAQs
Can I use a different type of milk for this Classic Brioche Bread Recipe?
Absolutely! While whole milk gives the richest flavor, using 1% or 2% milk works just fine. Avoid skim milk as it can make the brioche less tender.
Is it necessary to use unsalted butter?
Using unsalted butter is recommended so you can control the salt content precisely. However, if you only have salted butter, reduce the amount of added salt accordingly.
Why does my brioche sometimes turn out dense?
Density often happens if the yeast is old, the dough wasn’t kneaded enough, or the rising times were too short. Make sure your yeast is fresh, knead until the dough is elastic, and allow ample rising time in a warm spot.
Can I add flavors like cinnamon or vanilla?
Yes! Adding vanilla extract or a sprinkle of cinnamon into the dough infuses wonderful additional aroma and depth, making your Classic Brioche Bread Recipe even more special.
How do I know when the brioche is fully baked?
Look for a deep golden brown crust and tap the bottom of the loaf—it should sound hollow. You can also use a thermometer; the internal temperature should reach about 190°F (88°C).
Final Thoughts
I hope you’re as excited as I am to dive into this Classic Brioche Bread Recipe. It’s truly a rewarding bake that fills your kitchen with warmth and leaves you with a loaf that’s delightfully buttery, tender, and utterly irresistible. Whether you enjoy it plain, with toppings, or as part of a meal, this is one recipe you’ll keep coming back to. Happy baking!
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Classic Brioche Bread Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 1 large loaf (serves 14)
- Category: Bread
- Method: Baking
- Cuisine: French
Description
This Classic Brioche Bread recipe delivers a rich, buttery, and fluffy loaf perfect for breakfast, sandwiches, or as a scrumptious side. Featuring tender crumb and golden crust, this brioche combines simple pantry ingredients using a straightforward kneading and baking process to create an elegant homemade bread that’s sure to impress.
Ingredients
Wet Ingredients
- 3/4 cup warm milk (1%, 2% or whole milk)
- 3 large eggs (room temperature)
- 4 Tbsp unsalted butter (melted and slightly cooled, plus more to grease pan and bowl)
- 1 egg (for egg wash)
- 1 tsp water (for egg wash)
Dry Ingredients
- 1 Tbsp active dry yeast (platinum works best)
- 1/2 cup granulated sugar (divided)
- 1 tsp salt
- 4 1/2 cups all-purpose flour (measured correctly)
- 1 tsp poppy seeds (optional)
Instructions
- Activate the yeast: Warm the milk to about 110°F (warm to the touch, not hot). Stir in 1 tablespoon of granulated sugar and sprinkle the active dry yeast over the top. Let it sit for 5-10 minutes until it becomes foamy, indicating the yeast is activated.
- Mix the dough: In a large mixing bowl, whisk together the eggs and remaining sugar until combined. Add the melted butter and salt. Stir in the yeast mixture. Gradually add the flour, mixing until a sticky dough forms. Transfer to a floured surface and knead for 8-10 minutes until the dough is smooth and elastic.
- First rise: Lightly grease a large bowl with butter. Place the dough in the bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm, draft-free area for about 1 to 1.5 hours, or until it doubles in size.
- Shape the dough: Punch down the risen dough to release air. Shape it into a round or loaf shape and place it into a buttered loaf pan or on a baking sheet if making a round loaf.
- Second rise: Cover the shaped dough loosely and let it rise again for about 45 minutes to 1 hour, until puffy and nearly doubled.
- Prepare egg wash and toppings: Preheat the oven to 375°F (190°C). In a small bowl, whisk together 1 egg and 1 teaspoon water to make an egg wash. Brush the surface of the dough with the egg wash. If desired, sprinkle poppy seeds over the top for a decorative finish.
- Bake the brioche: Place the loaf in the preheated oven and bake for 20-25 minutes. The bread should be golden brown on top and sound hollow when tapped. If it browns too quickly, tent with foil during the last 5-10 minutes.
- Cool and serve: Remove the brioche from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing. Enjoy warm or at room temperature.
Notes
- Use room temperature eggs for better dough consistency.
- Measure flour by spooning into the cup and leveling to avoid dense bread.
- Ensure milk is not too hot to avoid killing the yeast.
- Allow adequate rising time for a soft, airy crumb.
- Store brioche wrapped in plastic or in an airtight container to retain freshness.
- Optional: Brushing with butter after baking adds extra richness and softness.
