I bake this rich, buttery brioche bread whenever I want a slightly sweet, tender loaf with a golden crust. With its soft, pillowy crumb and rich flavor, it’s perfect for breakfast toast, sandwiches, or just enjoying on its own.

Why You’ll Love This Recipe

I love how luxurious this brioche feels—with just a few ingredients and some patience, I get a loaf that’s richer than regular bread but still easy to make at home. The deep butteriness and tender texture always impress, and it’s versatile enough for both sweet and savory uses.

Ingredients

(Herе’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All‑purpose flour
Active dry yeast (or instant yeast)
Granulated sugar
Salt
Whole milk (warm)
Unsalted butter, softened and cubed
Large eggs
Egg wash (egg + water or milk)

Directions

Activate the yeast. I mix warm milk with yeast and a teaspoon of sugar, then let it sit until foamy—about 5–10 minutes.
Form the dough. In a mixing bowl, I combine flour, sugar, and salt. Then I add the yeast mixture and eggs and stir until a rough dough forms.
Incorporate butter. I gradually mix in cubed, softened butter, a few pieces at a time, until the dough turns smooth and elastic—this may take 5–7 minutes with a mixer, or a bit more if kneading by hand.
First rise. I transfer the dough to a lightly oiled bowl, cover it, and let it rise until doubled—about 1 to 1½ hours in a warm spot.
Shape the loaf. I gently deflate the dough, shape it into a loaf, and place it in a greased 9×5‑inch loaf pan.
Second rise. I cover it and let it rise until it reaches the top of the pan—about 45–60 minutes.
Brush egg wash. I whisk an egg with a little water or milk and brush the loaf for a shiny, golden finish.
Bake. I bake at 350 °F (175 °C) for 30–35 minutes, until the top is deeply golden and the loaf sounds hollow when tapped.
Cool. I let the bread cool in the pan for 10 minutes, then transfer it to a wire rack to cool fully before slicing.

Servings and timing

Yields: 1 standard 9×5‑inch loaf (10–12 slices)
Prep time: 20 minutes
First rise: 1–1½ hours
Second rise: 45–60 minutes
Bake time: 30–35 minutes
Total time: Approximately 3 hours

Variations

Sweet swirl: I roll out the dough, spread cinnamon sugar in the center, then roll it into a loaf for a brioche swirl.
Savory twist: I fold shredded cheese or chopped herbs into the dough during the final knead.
Mini loaves or brioche buns: I divide the dough into smaller shapes—perfect for sliders or individual servings.
Chocolate brioche: I knead in mini chocolate chips during the last mixing stage for a sweet treat.

Storage/reheating

I store leftover brioche at room temperature, wrapped tightly in plastic or in an airtight container, for up to 2 days. To revive its softness after that, I briefly warm slices in a 300 °F (150 °C) oven for 5 minutes. I also freeze slices by layering parchment between pieces in a bag—they stay fresh up to 3 months. I toast or warm them directly from frozen when I want one.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes—I often use instant yeast without proofing it. I simply mix it into the dry ingredients and proceed, though I make sure the warm milk isn’t too hot.

Does adding all that butter make the dough hard to work with?

At first it feels soft and sticky, but as I knead, the butter fully incorporates and the dough becomes smooth and elastic. A mixer makes it easier, but hand-kneading works too.

Can I make the dough in advance?

Definitely! I refrigerate the dough after the first rise and bake it the next day. I let it come to room temperature before shaping and continuing with the second rise.

How can I tell when the brioche is done baking?

I look for a deep-golden crust and a hollow sound when tapping the bottom. You can also use an instant-read thermometer—it should reach about 190 °F (88 °C) in the center.

What’s the best way to slice it?

I wait until it’s fully cooled—or at least mostly cooled—before slicing to avoid a gummy texture. A serrated bread knife gives clean slices every time.

Conclusion

I adore this buttery brioche bread for its indulgent flavor and versatility. It feels like a luxurious treat but comes together with everyday ingredients and straightforward steps. Whether toasted for breakfast, used in sandwiches, or savored on its own, this brioche never fails to impress.