Can I make this recipe without a stand mixer?

Absolutely! Mix by hand, it just takes a bit more elbow grease. The key is patience when incorporating the butter; it will eventually come together into smooth dough.

Why is my brioche dough so sticky?

Brioche dough is naturally sticky due to the high butter and egg content. This stickiness actually creates the tender texture. Use oiled hands when handling rather than adding extra flour.

Can I freeze the dough before baking?

Yes! Shape the loaf, place in the pan, and freeze before the second rise. Thaw completely in the refrigerator overnight, then let it complete the second rise at room temperature before baking.

How do I know when the brioche is fully baked?

The crust should be deep golden brown and the internal temperature should reach 190°F. The bread will also sound hollow when tapped on the bottom.

Can I add mix-ins like chocolate chips or dried fruit?

Certainly! Fold in ½ cup of additions after the first rise, just before shaping. Keep pieces small so they don't interfere with the bread's structure.

What's the best way to slice brioche without squishing it?

Use a sharp serrated knife with a gentle sawing motion. Let the bread cool completely first, warm brioche is too tender to slice cleanly.

Soft Brioche Loaf Recipe: Easy Homemade French Bread

Name: Soft Brioche Loaf Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 3 h 30 min
Yield: 12 servings
Cuisine: French
Ingredients: 3½ cups all-purpose flour; ¼ cup granulated sugar; 2¼ teaspoons active dry yeast; 1 teaspoon salt; 4 large eggs, room temperature; ½ cup whole milk, warmed to 110°F; 8 tablespoons unsalted butter, softened; 1 egg, beaten; 1 tablespoon milk; Flaky sea salt for sprinkling

Description

Soft Brioche Loaf is a buttery, fluffy bread with a tender crumb that’s perfect for breakfast, sandwiches, or sweet treats.

Ingredients

Scale

Main Dough:

3½ cups all-purpose flour
¼ cup granulated sugar
2¼ teaspoons active dry yeast (1 packet)
1 teaspoon salt
4 large eggs, room temperature
½ cup whole milk, warmed to 110°F
8 tablespoons unsalted butter, softened

For Finishing:

1 egg, beaten (for egg wash)
1 tablespoon milk
Flaky sea salt for sprinkling (optional)

Substitution Ideas:

Gluten-free: Use a high-quality 1:1 gluten-free flour blend (may require extra liquid)
Dairy-free: Replace butter with vegan butter and milk with oat or almond milk
Lower sugar: Reduce sugar to 2 tablespoons for a less sweet loaf
Whole grain: Substitute up to 1 cup flour with whole wheat pastry flour

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Instructions

1. Activate the Yeast
Mix warm milk with 1 tsp sugar, sprinkle yeast on top, and let sit 5–8 minutes until foamy.

2. Mix the Dough
In a large bowl, whisk flour, remaining sugar, and salt. Add yeast mixture and 3 beaten eggs, stirring into a shaggy dough.

3. Add Butter
Mix in softened butter, 1 tbsp at a time, until dough is smooth and elastic (8–10 min by hand or 5 min with mixer).

4. First Rise
Place dough in a greased bowl, cover, and let rise 1½ hours until doubled.

5. Shape the Loaf
Deflate dough gently, shape into a smooth loaf, and place in a greased 9×5-inch pan.

6. Second Rise & Egg Wash
Cover and let rise 45 minutes until puffed. Preheat oven to 350°F. Mix 1 egg + 1 tbsp milk for egg wash.

7. Bake
Brush loaf with egg wash, sprinkle salt if desired, and bake 30–35 min until golden and internal temp is 190°F. Tent with foil if browning too fast.

Prep Time: 20m
Cook Time: 30m
Category: Bread
Cuisine: French

Nutrition

Calories: 220 calories