Oh, the magic of buttery brioche bread! There’s nothing quite like tearing into a warm loaf with that golden crust giving way to a cloud-like, buttery interior. I still remember my first bite of proper brioche in a tiny Parisian bakery – it was love at first taste. That’s when I became obsessed with recreating that perfect texture at home. What makes brioche so special? It’s all about the ridiculous amount of butter (yes, a whole cup!) and eggs that create this rich, tender crumb. While it might seem fancy, trust me, this French classic is surprisingly simple to make. The smell alone as it bakes is worth every minute of waiting.
Why You’ll Love This Buttery Brioche Bread
Let me tell you why this recipe will become your new baking obsession. First off, that texture – it’s like biting into a cloud with the most incredible buttery richness. But that’s just the beginning! Here’s what makes this brioche so special:
- That melt-in-your-mouth crumb – The perfect balance of fluffy and tender from all that glorious butter and eggs
- Endless ways to enjoy it – Makes killer French toast, elevates any sandwich, or is heavenly just toasted with jam
- Surprisingly simple – Just a handful of pantry staples transform into bakery-worthy bread
- The smell! – Your kitchen will smell like a Parisian patisserie while it bakes
Seriously, once you taste homemade brioche, there’s no going back. It’s that good.
The Secret Ingredients for Perfect Buttery Brioche
Now let’s talk about what makes this brioche so incredible – the ingredients! I’ve learned through trial and error (and many batches of dense bread) that quality and temperature matter SO much here. Here’s exactly what you’ll need:
- 4 cups (500g) bread flour – Sift it first! That extra air makes all the difference in getting that light texture
- 1/4 cup (50g) granulated sugar – Just enough sweetness to balance the richness
- 1 tsp (5g) salt – Don’t skip this! It enhances all the flavors
- 2 1/4 tsp (7g) active dry yeast – Check the expiration date – old yeast equals sad, flat bread
- 4 large eggs at room temp – Cold eggs will make your dough stiff and unhappy
- 1/2 cup (120ml) warm milk (110°F/45°C) – Too hot kills the yeast, too cold won’t activate it
- 1 cup (225g) softened unsalted butter – Softened, NOT melted! This is the star of the show
Pro tip: Set your butter and eggs out about an hour before baking. Patience with ingredients makes perfect brioche!
How to Make Buttery Brioche Bread
Okay, let’s get our hands in this dough! I promise it’s not as intimidating as it looks. Follow these steps carefully, and you’ll be rewarded with the most incredible homemade brioche. Just remember – good things come to those who wait (and knead)!
Mixing the Dough
First things first – grab your biggest mixing bowl. Whisk together the flour, sugar, salt, and yeast. Make sure everything is evenly distributed – I like to use my fingers to break up any little clumps of yeast. Now, make a well in the center and crack in those room-temperature eggs. Pour in the warm milk too. Here’s where the fun begins!
Start mixing with a wooden spoon (or dough hook if you’re using a stand mixer). The dough will look shaggy at first – that’s totally normal! Keep going until it starts coming together. Now comes the kneading. If you’re doing this by hand, flour your surface lightly and knead for about 8-10 minutes. You’ll know it’s ready when the dough becomes smooth and elastic. It should feel like a baby’s bottom – soft but springy!
Incorporating the Butter
This is the magical step where we turn ordinary dough into rich brioche. Cut your softened butter into tablespoon-sized pieces. Now, here’s the trick – add the butter one piece at a time, waiting until each piece is fully incorporated before adding the next. I know it’s tempting to dump it all in, but trust me, patience pays off!
The dough will look like a greasy mess at first. Don’t panic! Keep kneading (or let your mixer do the work). After about 10-15 minutes, you’ll see the transformation – the dough will become silky smooth and start pulling away from the sides of the bowl. It should feel like the most luxurious playdough you’ve ever touched!
First Rise
Now, the waiting game. Grease a clean bowl lightly with butter and place your beautiful dough inside. Cover it with a damp kitchen towel or plastic wrap. Find the warmest spot in your kitchen – near the oven (but not on it!) or in a turned-off microwave works great. Let it rise until doubled in size, about 1-2 hours depending on how warm your kitchen is.
Here’s how I test if it’s ready – poke the dough gently with your finger. If the indentation stays, it’s perfect! If it springs back, give it more time. Your patience will be rewarded with that incredible brioche texture.
Shaping and Second Rise
Punch down the dough (my favorite part!) to release the air. Turn it out onto a lightly floured surface. Now, shape it into a loaf that fits your pan – I like doing a simple rectangle that I tuck under at the ends. Place it in a greased loaf pan, seam side down.
Cover it again and let it rise until it’s just peeking over the edge of the pan, about 1 hour. This second rise is shorter but just as important for that perfect light texture.
Baking the Brioche
Preheat your oven to 350°F (175°C) about 20 minutes before baking. For that gorgeous golden crust, brush the top with an egg wash (just beat an egg with a tablespoon of water). Pop it in the oven and resist the urge to open the door for at least 25 minutes!
Bake for 30-35 minutes total, until the top is deep golden brown and the loaf sounds hollow when tapped. If it’s browning too quickly, tent it with foil. Let it cool in the pan for 10 minutes, then transfer to a wire rack. I know it’s hard, but try to wait at least 30 minutes before slicing – the texture will be so much better!
Tips for Perfect Buttery Brioche Bread
After making countless batches of this brioche, I’ve learned a few secrets that make all the difference between good and absolutely perfect bread. First – and I can’t stress this enough – room temperature ingredients are non-negotiable. Cold butter or eggs will make your dough rebel. I like to set everything out about an hour before I start baking.
If you’ve got a stand mixer with a dough hook, use it! This saves your arms from all that kneading (though I still do it by hand sometimes for the therapeutic effect). Find the warmest spot in your kitchen for rising – I sometimes turn my oven light on and let the dough rise in there with the door cracked. And that egg wash? Don’t skip it! That’s what gives you that gorgeous golden crust that makes everyone say “wow” when you pull it from the oven.
Fun Twists on Classic Buttery Brioche
Once you’ve mastered the basic recipe, oh boy – the possibilities are endless! My favorite thing about brioche is how easily it adapts to sweet and savory variations. Here are my go-to upgrades that always impress:
- Chocolate chip brioche – Fold in a cup of chopped dark chocolate before the first rise (I prefer chunks over chips for melty pockets!)
- Cinnamon swirl – Roll out the dough, brush with melted butter, and sprinkle a cinnamon-sugar mixture before shaping
- Savory herb – Add a tablespoon each of chopped rosemary and thyme to the dry ingredients – perfect for sandwiches
- Lemon zest – The bright flavor cuts through the richness beautifully – add 2 tablespoons with the wet ingredients
Really, the only limit is your imagination – I’ve even done a version with chopped bacon and maple syrup that disappeared in minutes!
Serving Suggestions for Buttery Brioche Bread
Oh, the ways you can enjoy this brioche! My absolute favorite? Thick slices toasted until golden, slathered with good butter that melts into all those nooks and crannies. But don’t stop there – try it with:
- Your fanciest jam (raspberry is my weakness)
- As the base for next-level French toast – trust me, it’s life-changing
- Simple ham and cheese sandwiches that taste gourmet
- Just plain, still warm from the oven, because sometimes perfection needs no adornment
Really, is there anything this bread can’t make better?
Storing and Reheating Buttery Brioche Bread
Here’s the thing about brioche – it’s best fresh, but with these tricks, you can keep that amazing texture for days! First, let it cool completely (I know, torture). Then wrap it tightly in plastic or store in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze in a ziplock bag – just pop slices straight into the toaster when cravings hit!
To revive day-old brioche, a quick 5-10 second zap in the microwave works magic. But my favorite trick? Lightly buttering slices and toasting them until golden – it brings back that fresh-baked perfection!
Nutritional Information for Buttery Brioche Bread
Let’s be real – nobody eats brioche for its health benefits! But just so you know what you’re indulging in, here’s the breakdown per slice (about 50g). Remember, these are estimates since ingredients can vary a bit:
- Calories: 180
- Fat: 10g (6g saturated – all that glorious butter!)
- Carbs: 20g (5g sugar, 1g fiber)
- Protein: 4g
Is it rich? Absolutely. Worth every delicious bite? You bet. Everything in moderation, right? Just savor each buttery mouthful!
Frequently Asked Questions
Can I use all-purpose flour instead of bread flour?
You can, but the texture won’t be quite the same. Bread flour has more protein which gives brioche its signature chew and structure. If you must substitute, try adding 1 tablespoon of vital wheat gluten per cup of all-purpose flour. But honestly? For that perfect cloud-like texture, bread flour is worth seeking out!
Why is my brioche dough sticky?
Don’t panic – brioche dough is supposed to be stickier than regular bread dough! That’s all that butter working its magic. If it’s unmanageably sticky, sprinkle just a teaspoon of flour at a time while kneading until it becomes workable. Resist adding too much flour though – you’ll lose that tender crumb we’re after!
How do I know when the bread is fully baked?
The golden crust is your first clue, but the real test is the internal temperature – it should read 190°F (88°C) on an instant-read thermometer. No thermometer? Tap the bottom – it should sound hollow. And if you’re still unsure? Let it bake another 2-3 minutes. Better slightly overdone than doughy in the middle!
Got more brioche questions? Drop them in the comments – I love helping fellow bakers master this recipe! Now go enjoy that golden, buttery masterpiece you’ve created.
Print
Irresistible Buttery Brioche Bread Recipe in 5 Simple Steps
- Total Time: 3 hours (including rising time)
- Yield: 1 loaf 1x
- Diet: Vegetarian
Description
A rich and tender buttery brioche bread with a soft, golden crust.
Ingredients
- 4 cups (500g) bread flour
- 1/4 cup (50g) granulated sugar
- 1 tsp (5g) salt
- 2 1/4 tsp (7g) active dry yeast
- 4 large eggs
- 1/2 cup (120ml) warm milk
- 1 cup (225g) unsalted butter, softened
Instructions
- In a bowl, mix flour, sugar, salt, and yeast.
- Add eggs and warm milk, then knead into a dough.
- Gradually add softened butter while kneading until smooth.
- Cover and let rise for 1-2 hours until doubled in size.
- Punch down the dough and shape into a loaf.
- Place in a greased loaf pan and let rise again for 1 hour.
- Preheat oven to 350°F (175°C).
- Bake for 30-35 minutes until golden brown.
- Cool before slicing.
Notes
- Use room-temperature eggs for best results.
- Knead well to develop gluten.
- Let the dough rise in a warm place.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice (50g)
- Calories: 180
- Sugar: 5g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg
Keywords: buttery brioche bread, homemade brioche, French bread