Easy Brioche Bread Recipe |
World Food

Easy Brioche Bread Recipe |

Do you love bread but hate all the work that goes into making bread? Do you want to make bread but don’t want to spend hours kneading and waiting for bread? Do you want a fabulous bread but don’t know how to make it? Well, you are in luck, I am going to share a simple and easy bread recipe with you, it is called brioche and is widely used in France and is very delicious.

Brioche is a classic French bread, but it’s not very easy to make. If you’re new to bread making, then making brioche is not easy. It’s not just hard to knead but also to shape. I mean, why would you need to make your own bread when you can buy it at the store? But, making your own bread is worthwhile, if you can make it right. So, we’ll teach you how to make Brioche bread in this article.

Quick breads are a great way to introduce a little variety into your cooking routine. This easy brioche bread, made in a bread machine, is a great way to stock up on bread while also making the house smell amazing. {Note: this recipe is from the previous year’s blog}

Easy Brioche Bread Recipe |

Brioche is a French bread with a delicate crumb and a rich, luscious buttery feel. While you may believe that experienced bakers should handle this bread, you should think otherwise. The finished product will be well worth the time and work. It’s not a fast bread to prepare, but it doesn’t need any complex methods or baking expertise.

Why make brioche from scratch?

Commercial bakers of brioche loaves and buns often attempt to save expenses by reducing or eliminating butter. If you stick to classic recipes like this one, you’ll be surprised at how delicious this French bread can be. Making brioche at home is also far less expensive than purchasing it from a grocery shop or bakery.

Alternatives to brioche: What are the finest brioche options?

Brioche is a kind of bread that may be made in a variety of ways.


Time to prepare: 45 minutes. 1st rise: 2 hours 12 hours in the refrigerator 2nd rise: 3 hours 35 minutes in the oven 35 minutes of cooling


  • 4 tbsp sugar (superfine)
  • 3 12 tbsp warmed whole milk
  • 12 tablespoons instant yeast (rapid rise)
  • 2 12 eggs (lightly whisked) + 12 egg (egg wash)
  • 2 cups flour (all-purpose) (plain flour)
  • 1 teaspoon of salt (good quality)
  • 2/3 cup softened unsalted butter
  • Spray with canola oil (or other neutral-flavored oil)


The total time to create these buns is little over 8 hours, so make sure you allow enough time to do them all in one day. It’s also OK to let the bread to rise overnight and bake the next day.

Getting the dough ready

In a small dish, combine one teaspoon of sugar with the milk and yeast to bloom the yeast. Cover the bowl with plastic wrap or a wet cloth and let it alone until the liquid begins to froth. It takes approximately 10 minutes to do this task.

In a stand mixer bowl, combine the eggs, flour, salt, yeast mixture, and remaining sugar. Mix on speed 1 with a dough hook until incorporated, then continue mixing for another 5 minutes. Increase the speed to 2 and continue for another 10 minutes.


While the mixer is still on speed 2, slowly add tiny spoonfuls of butter to the dough. It may take up to three minutes to completely integrate all of the butter. The consistency of the dough should now be sticky.

Continue mixing for another 20 minutes, scraping the sides of the basin as needed. Take a tiny piece of dough and stretch it between your fingers to test the pastry. It should be flexible and transparent enough to spread out thinly. If it breaks, keep kneading to prevent the gluten from developing.

Ascending, cooling, and forming

Return the dough to the stand mixer bowl by forming a big ball with your hands. Cover the bowl with plastic wrap (also known as cling wrap) and place it in a warm place until it doubles in size. It may take up to two hours to complete this task.

Punch the dough to remove any trapped air, then scrape it out onto a flat, lightly floured surface, such as a benchtop or pastry board. Shape the dough into a log by folding the outside toward the middle six times. Divide the log into three pieces with a sharp knife and roll into balls.


Spray a roasting pan gently with oil and line it with parchment paper. Refrigerate for 90 minutes after adding the dough balls and covering them with plastic wrap.

Return each piece of dough to the floured surface after removing it from the fridge. To make one loaf, roll each one into a 14″ (35cm) log and braid them together.


Spray an 8.5” x 4.3” loaf pan well with oil before adding the dough. Cover the dough with a piece of plastic wrap that has been lightly sprayed with oil. Allow it rise in a warm area for up to 3 hours, or until it has doubled in size.


The bake

Place an oven shelf in the bottom third of the oven after the dough has doubled in size. Preheat the oven to 390 degrees Fahrenheit (200 degrees Celsius).

Cover the brioche with egg wash with a pastry brush, then bake for 15 minutes uncovered. Your loaf should be a golden brown color.

Continue baking for another 20 minutes with the bread lightly covered with foil. When it’s done, the interior temperature should be 190°F (88°C) if you have a thermometer.

Remove the brioche from the oven and place it on a cooling rack to cool for 30 minutes before serving. It will take longer for it to cool fully.


Tips on how to make the ultimate brioche

Milk: Choose whole milk over low-fat varieties. It’s preferable to use full-fat oat milk if you’re on a plant-based diet, but the texture won’t be as nice.

Sugar: Superfine (caster) sugar is a good option since it readily incorporates into the dough. This recipe may also be made using granulated sugar.

All-purpose flour is the ideal flour for making homemade brioche since it rises better than bread flour. You may use bread flour, but bear in mind that it has 12 percent more protein than AP flour. The texture will be somewhat different and chewier if you use bread flour.

Blooming: To get the bread to rise properly, you must first bloom it. If the yeast does not begin to froth, it is no longer active. It is critical to get fresh, new yeast.

Instant yeast (also known as quick rise yeast) is the ideal choice for wonderful soft bread; but, if you’re in a hurry, an equal amount of dried active yeast would suffice.

Butter: Soft butter makes incorporating it into the dough much simpler, but don’t melt it otherwise your dough will become oily and unpleasant. Slowly incorporating it into the dough makes it simpler to integrate.

Because salted butter has more moisture and, of course, more salt, it is not advised. The taste and texture of the finished bread will be compromised if salted butter is used.

Proofing: Rather of finishing the whole recipe in one day, you may proof the dough overnight, and it will rise the following day.


Consistency of brioche dough troubleshooting

What’s up with my brioche dough being so crumbly?

If your brioche dough is crumbly, it’s most likely due to an ingredient measurement error. Try kneading the mixture with a teaspoon of warm milk at a time until it achieves the required consistency. You can always start again now that you’re at the beginning of the bread-making process.

What’s the deal with my dough being so greasy?

Hot kitchens may cause butter to melt while mixing, resulting in a greasy, difficult-to-work-with dough. Refrigerate the dough for 10-15 minutes to enable the butter to firm up and solve the issue.

What’s the deal with my dough being so sticky?

Pasty dough is difficult to deal with and will not yield excellent brioche. To fix this, add one tablespoon of flour at a time until the dough no longer sticks to your hands.

Brioche’s best applications

  • Perfect for breakfast or afternoon tea as a snack meal with butter and jelly.
  • Sliders, burgers, and sandwiches are all great on brioche bread.
  • Serve with soup, stew, or other saucy dishes that may be mopped up with bread.
  • Bacon and eggs go on top.
  • Bread and butter pudding, trifle, or French toast are all delicious options.
  • Serve with a dollop of your favorite chicken liver or fish pate on top.


What is the best way to store brioche?

Brioche may be kept at room temperature for 3-4 days. To keep it from drying out, put it in a plastic bag or wrap it firmly in plastic wrap. Brioche may be frozen in an airtight container or foil for up to 6 months.

Wrap the loaf or buns in foil and bake at 350°F for 10 minutes to warm brioche.

Questions that are often asked

Is it possible to prepare the brioche dough ahead of time?

Brioche dough may be prepared ahead of time and kept in the refrigerator for up to 48 hours.

Is it possible to create brioche bread without using a stand mixer?

Brioche is best made with a stand mixer, but if you have strong arms, hand kneading is doable!

Is it possible to create extra-sweet brioche bread?

It’s OK to increase the sugar amount in brioche, but the texture will suffer. If you want to add sugar, cut down on the egg.

Is it possible to create gluten-free brioche?

While brioche depends largely on gluten to get a wonderful fine crumb, an all-purpose gluten-free flour with xanthan gum may be used instead.

For more information, see how to make cherry clafoutis for your next dessert. A light and fluffy Genoise sponge recipe. How to bake a banana bread loaf at home. To make genuine tortillas, follow this recipe.


To sum it up

If you’ve ever cooked bread at home, you know how hard it is to beat fresh baked bread. Making brioche will take your enjoyment to a whole new level. It outperforms store-bought alternatives.

It’s recommended investing in several pans if you’re cooking for a large family or a crowd. The majority of the time is spent waiting for the dough to rise; producing several loaves takes no more time than making one.

Brioche is a well known bread with an amazing texture that everyone likes. But making it at home can be a little tricky and may affect the result in a negative way. So, if you want to make the perfect Brioche bread, here is the simple recipe to help you.. Read more about brioche bread french toast and let us know what you think.

Frequently Asked Questions

What makes a brioche different to most breads?

A brioche is a type of bread that is made with butter, eggs, milk, and flour. Its typically sweeter than most breads.

What makes a bread brioche?

A bread brioche is a type of pastry that is made with bread dough and butter.

How wet should brioche dough be?

Brioche dough should be wet, but not dripping.

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