Perfect Homemade Brioche Loaf Recipe

This Brioche Loaf Recipe creates the most incredibly rich, buttery bread that will transform your homemade baking game forever. With its tender crumb and golden crust, this French-inspired loaf brings bakery-quality results straight to your kitchen.

Two loaves of golden brioche bread, made from a classic brioche loaf recipe, rest on a dark checkered cloth with slices cut, next to bowls of butter, dark jam, and orange jam on a wooden board.

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🍞 Despite its fancy French origins, this recipe produces stunning, golden loaves that will have everyone convinced you've been secretly training at a pastry school!

Table of Contents

My 2 Best Tips For Making This Brioche Loaf Recipe

Folding Technique: The gentle folding method replaces traditional kneading and is essential for developing gluten without overworking the enriched dough. Use light, confident movements to fold the edges toward the center, rotating the bowl between folds. This technique builds structure while preserving the delicate texture that makes brioche so special.

Patience Pays: Don't rush the rising times, especially the final proof before baking – properly risen dough will nearly double in size and feel light and airy. Under-proofed brioche will be dense and heavy, while over-proofed dough may collapse during baking. The dough is ready when it springs back slowly after a gentle poke.

melissa leaning over counter looking up from a cook book.

This brioche has an incredibly luxurious taste thanks to the generous amount of butter and eggs in the dough. The combination creates a bread that's both decadent and satisfying, with a subtle sweetness that pairs beautifully with both sweet and savory toppings. It usually doesn't last long in my house!

One thing about these loaves is that they work wonderfully for everything. From morning toast and French toast to sandwiches and bread pudding.

The rich flavor enhances both sweet applications like jam or honey and savory options like deli meats or cheese. I like to bake several of these each time because of it's versatility.

🩷 Melissa

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Brioche Loaf Recipe

Melissa Griffiths

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Prep Time 1

Cook Time 35

Rest & Rise Time: 20 15

Total Time 21 50

Servings

Calories 208 kcal

Ingredients

3 ¼ cups bread flour
2 ¼ teaspoon active dry yeast
1 ½ teaspoon salt
6 large eggs (at room temperature)
½ cup lukewarm water
⅓ cup granulated sugar
16 tablespoons unsalted butter (melted and cooled to lukewarm)
1 beaten egg for egg wash

Instructions

In a large mixing bowl, whisk together bread flour, yeast, and salt until well combined.
In a separate medium-sized bowl, whisk together the 6 eggs, lukewarm water, and sugar. Continue whisking until the sugar is completely dissolved.
Slowly whisk in the melted and slightly cooled butter into the egg mixture until you achieve a smooth consistency.
Pour the wet mixture into the dry ingredients. Using a wooden spoon, stir vigorously until no traces of flour remain.
Cover the bowl with plastic wrap and let the dough sit undisturbed for 10 minutes.
Using your fingertips, gently fold the edge of the dough towards the center. Rotate the bowl slightly and fold again. Continue this process for a total of 8 times.
Once all folds are done, cover the bowl with plastic wrap again and let the dough rise for 30 minutes.
Repeat the folding and rising process (steps 6 and 7) three more times, at 30-minute intervals.
After the last fold, seal the bowl tightly with plastic wrap and place it in the refrigerator for at least 16 hours.
Remove the dough from the refrigerator and transfer it onto a well-floured surface. Divide the dough into 4 equal pieces.
Take one piece, pat it into a 4-inch disk, then fold the edges toward the center until a ball forms. Flip the dough over and, using a cupped hand, make small circular motions to form a smooth, taut round. Repeat with the remaining dough pieces.
Cover the shaped dough rounds loosely with plastic wrap and let them rest for 5 minutes.
Prepare two 8 ½ x 4 ½ inch loaf pans by greasing them thoroughly.
After the short rest, flip each dough ball over and repeat the folding and rounding step. Then, place two rounds, seam side down, into each prepared loaf pan, ensuring they fit snugly into the corners.
Cover the loaf pans loosely with plastic wrap. Allow the dough to rise in a warm location until it has doubled in size, roughly 1 ½ - 2 hours.
While the dough is rising, position a baking stone in the oven and preheat to 350°F.
Once the dough has risen, brush the top of each loaf gently with the beaten egg.
Place the loaf pans on the baking stone in the preheated oven. Bake for 35-45 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
Remove the loaves from the oven and allow them to cool completely on a wire rack before slicing and serving.

Notes

Storage Tips: Brioche can be stored in an airtight container for up to 3 days. It can also be frozen for longer storage.

Butter Temperature: The melted butter should be cooled to lukewarm but not solidified – if it's too hot, it will cook the eggs when mixed in. Test the temperature by dropping a small amount on your wrist; it should feel warm but comfortable.

Flavor Variations: While this classic version is perfect as-is, you can customize the flavor by adding citrus zest, vanilla extract, or even a touch of rum to the wet ingredients.

Customization: For an added touch, you can sprinkle some coarse sugar on the egg-washed top before baking for a sweet crust.

Nutrition

Serving: 1of 18 one-inch slicesCalories: 208kcalCarbohydrates: 20gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 81mgSodium: 220mgPotassium: 52mgFiber: 1gSugar: 4gVitamin A: 391IUVitamin C: 0.001mgCalcium: 16mgIron: 0.5mg

Tried this recipe?Please consider !

A golden-brown brioche loaf, with a shiny crust, sits on a dark blue and white checkered cloth. The bread looks soft and fluffy—freshly baked using a classic brioche loaf recipe, resting on a wooden surface.

How To Make Brioche Bread

Step 1: In a large mixing bowl, whisk together bread flour, active dry yeast, and salt until well combined.

Step 2: Using another separate bowl, whisk together 6 eggs, lukewarm water, and sugar until sugar dissolves. Slowly whisk in the melted, cooled butter until smooth.

Step 3: Pour the wet mixture into the dry ingredients and stir vigorously until no flour remains. Cover with plastic wrap and let sit for 10 minutes.

Step 4: Gently fold the dough edges toward the center 8 times, rotating the bowl between folds. Cover and let rise for 30 minutes. Repeat this entire process 3 more times at 30-minute intervals.

Step 5: After the final fold, cover tightly and refrigerate for at least 16 hours to develop flavor and firm up the dough.

Step 6: Remove dough from fridge, divide into 4 pieces, and shape into smooth balls. Let rest 5 minutes, then place 2 balls in each greased loaf pan.

Step 7: Cover and let rise in a warm place until doubled (1½-2 hours). Brush tops with beaten egg and preheat oven to 350°F.

Step 8: Bake for 35-45 minutes until golden brown and hollow-sounding when tapped. Cool completely on a wire rack before slicing.

Recipe FAQs

Can I freeze the shaped dough before baking?

Yes, bread dough freezes well! After shaping the loaves in the pans, you can wrap them tightly and freeze for up to 3 months. Thaw overnight in the refrigerator, then let them come to room temperature and rise until doubled before baking as directed.

Can I make individual brioche buns instead of loaves?

Yes! Divide the dough into 12 pieces instead of 4, shape into balls, and place in greased muffin tins or on parchment-lined baking sheets. Reduce the baking time to 18-25 minutes, checking for the same golden color and hollow sound.

Why is my brioche dough so sticky?

Brioche dough is naturally quite sticky due to the high butter and egg content. This is normal and expected! The overnight refrigeration will firm up the dough significantly, making it much easier to handle during shaping.