Brioche (Rich, Buttery French Loaf)

Brioche is a classic French bread known for its tender crumb, rich flavor, and golden, slightly sweet crust. Made with plenty of butter and eggs, this luxurious loaf sits somewhere between bread and pastry. It’s perfect for breakfast, French toast, sandwiches, or enjoyed simply with jam and coffee.

Ingredients

• 3 ½ cups (440 g) all-purpose flour
• 2 ¼ teaspoons (7 g) active dry yeast
• ¼ cup (50 g) granulated sugar
• 1 teaspoon salt
• 4 large eggs, room temperature
• ¾ cup (170 g) unsalted butter, very soft (cut into cubes)
• ¼ cup (60 ml) warm milk (about 110°F / 43°C)
• 1 egg yolk + 1 tablespoon milk (for egg wash)

Directions

1. In a small bowl, dissolve yeast in warm milk with 1 teaspoon sugar. Let sit for 5–10 minutes until foamy.
2. In a large bowl or stand mixer, combine flour, remaining sugar, and salt.
3. Add eggs and yeast mixture. Mix on low speed until a soft dough forms.
4. Increase speed to medium and knead for 8–10 minutes until smooth and elastic.
5. Gradually add butter, a few cubes at a time, mixing well after each addition. Continue kneading until dough is glossy and pulls away from the bowl.
6. Transfer dough to a lightly greased bowl, cover, and let rise for 1½–2 hours until doubled in size.
7. Punch down dough, cover, and refrigerate for at least 1 hour (or overnight) for easier handling.
8. Shape dough into a loaf and place in a greased loaf pan. Cover and let rise again for 45–60 minutes.
9. Preheat oven to 350°F (175°C). Brush loaf with egg wash.
10. Bake for 30–35 minutes until golden brown and hollow-sounding when tapped.
11. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.