Easy Brioche Bread Recipe

This brioche is the soft, buttery little pillow of carbs that makes you feel suspiciously skilled even when you overproofed the first loaf and blamed the yeast. It’s the kind of bread people Instagram with dramatic sunbeams and captions about “artisan mornings,” but between you and me, this recipe is genuinely forgiving: rich, slightly sweet, and fancy enough to impress in-laws while lazy enough to forgive your oven’s mood swings. Try it because fresh brioche is a tiny luxury, because butter exists to be eaten, and because you deserve more than sad store-bought rolls.

Once, I asked my husband to “just fold the dough” while I prepped dinner. Ten minutes later he proudly presented me with an enthusiastic pancake-shaped lump and a YouTube tutorial queued up. The kids, naturally, decided this was the moment to stage a synchronized flour fight. We ended up with two slightly heroic loaves and a kitchen that looked like a baking tornado met a craft project. I blamed the dog. The dog blamed the sprinkles.

Time-Saving Hacks

– Use a stand mixer for the kneading. It’s lazy, efficient, and I refuse to apologize.
– Buy high-quality butter pre-chilled and cut into cubes—less mess, faster creaming.
– Want fewer dishes? Proof the dough straight in the mixing bowl, cover with plastic, and call it “minimalist.”
– Cheat-proof method: if you’re short on time, let the dough rise in a warm oven (turn the oven on at 200°F for 2 minutes, then turn it off and place the dough inside). You’re welcome.
– Skip the egg wash if you’re out of eggs; the loaf still tastes like victory, not regret.

Serving Ideas

– Toast slices and slather with jam and butter—pretend you’re cozy and cultured.
– Make ultimate grilled cheese: brioche + sharp cheddar + a skillet that may never forgive you.
– French toast: because brioche takes breakfast from “I survived the night” to “I am a brunch god.”
– Serve with a glass of milk for kids, or a glass of wine if the kids are the reason you need it.
– Keep it simple: butter + salt = happiness. Don’t overthink it.

What to Serve It With

– Soup that needs a soft, buttery mop (tomato basil, please).
– Eggs any style, because brioche loves yolks.
– Smoked salmon and cream cheese for the weekday masquerading as weekend.
– A charcuterie board that includes one suspiciously innocent loaf doing all the heavy lifting.

✔Tips & Mistakes

– Don’t overkneed if you’re hand-kneading; brioche wants structure but not a fistfight.
– If your dough sticks like a needy ex, chill it for 15–20 minutes—cooler dough is calmer dough.
– Overproofed? Punch it down, reshape, proof again. It’s not the end of carbs.
– Want shine? Egg wash before baking. Want dramatic rise? Don’t open the oven like it’s a surprise party guest you don’t trust.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Short-term: keep in a paper bag inside a plastic bag to preserve crust without steaming it to sad.
– Long-term: slice and freeze. Toast straight from frozen and let the crumbs of your ambition fall everywhere.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add-ins: chocolate chips, raisins, or herbs if you’re feeling rebellious.
– Milk swap: use whole milk or experiment with buttermilk for tang.
– Lower-sugar option: reduce sugar by a third and nobody will judge you (probably).

Frequently Asked Questions

Easy Brioche Bread Recipe

A deliciously soft and rich brioche bread that's perfect for breakfast or dessert.

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Prep Time: 30 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 55 minutes minutes

Servings: 8

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 cups all-purpose flour
• ▢ 0.5 cups granulated sugar
• ▢ 1 tablespoon active dry yeast
• ▢ 1 teaspoon salt
• ▢ 4 large eggs room temperature
• ▢ 0.5 cups unsalted butter melted
• ▢ 1 cup whole milk warm

Instructions

Preparation Steps

• In a large bowl, combine flour, sugar, yeast, and salt.
• In another bowl, whisk together eggs, melted butter, and warm milk. Pour into dry ingredients.
• Knead the dough for about 10 minutes until smooth and elastic.
• Cover the bowl with a clean cloth and let it rise in a warm place for 1 hour or until doubled in size.
• Shape the dough into a loaf and place it in a greased loaf pan. Let it rise for another 30 minutes.
• Preheat the oven to 350°F (175°C) and bake for 25-30 minutes until golden brown.
• Cool on a wire rack before slicing.

Notes

This brioche can be served warm with butter or used for French toast.