Print

Classic French Brioche Bread

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic French Brioche Bread is a rich, buttery, and soft homemade bread with a golden crust and fluffy texture, perfect for breakfast, brunch, toast, or sweet treats.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 4 hours
  • Yield: 1 large loaf
  • Category: Bread
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Ingredients

  • 3 1/2 cups (420g) all-purpose flour
  • 2 1/4 teaspoons active dry yeast
  • 1/4 cup (60ml) warm milk
  • 3 tablespoons granulated sugar
  • 1 teaspoon salt
  • 3 large eggs
  • 1/2 cup (115g) unsalted butter, softened
  • 1 beaten egg for egg wash

Instructions

  1. In a small bowl, combine warm milk, active dry yeast, and 1 teaspoon of sugar. Let sit for 5 to 10 minutes until foamy.
  2. In a large mixing bowl, whisk together flour, remaining sugar, and salt.
  3. Add eggs and the activated yeast mixture to the dry ingredients and mix until a rough dough forms.
  4. Gradually add softened butter one tablespoon at a time, mixing continuously until fully incorporated.
  5. Knead the dough for 10 to 12 minutes until smooth, soft, and elastic.
  6. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 1/2 to 2 hours until doubled in size.
  7. Punch down the dough gently, cover again, and refrigerate for 1 hour.
  8. Divide the chilled dough into three equal pieces and roll each into long ropes.
  9. Braid the ropes together and place the braid into a greased loaf pan.
  10. Cover and let rise again for 45 to 60 minutes until puffy.
  11. Preheat the oven to 350°F (175°C).
  12. Brush the loaf with beaten egg for a shiny golden crust.
  13. Bake for 25 to 30 minutes until golden brown and fully cooked.
  14. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

  • Brioche dough is naturally soft, so avoid adding too much extra flour.
  • Chilling the dough makes shaping and braiding much easier.
  • The dough can be refrigerated overnight before baking.
  • Bread flour can be used for a slightly chewier texture.
  • Freeze the loaf tightly wrapped for up to 2 months.
  • Serve with butter, jam, or use for French toast.
  • Warm slices in a toaster or oven before serving for the best texture.

Nutrition

Find it online: https://savorymomskitchen.com/classic-french-brioche-bread/