Golden Brioche Loaf Recipe

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Soft, buttery, and rich – the perfect bread for breakfast or indulgent snacks!

Brioche is the crown jewel of French bread – delightfully golden, pillow-soft, and luxuriously buttery. This golden brioche loaf is perfect for toasting, slathering with jam, or transforming into the most decadent French toast. Its golden hue comes from rich egg yolks and butter, creating a tender crumb and irresistible aroma fresh from the oven. Whether enjoyed warm or stored for later, this loaf is pure comfort in every slice.

Ingredients:

  • 3 ½ cups (440g) all-purpose flour

  • ¼ cup (50g) sugar

  • 1 tbsp instant yeast

  • 1 tsp salt

  • 4 large eggs, room temperature

  • ½ cup (120ml) warm milk

  • 10 tbsp (140g) unsalted butter, softened

  • 1 egg (for egg wash)

  • Instructions:

    1. Make the Dough

    In a stand mixer fitted with a dough hook, combine flour, sugar, yeast, and salt. Add in eggs and warm milk. Mix on medium-low until dough comes together, about 3–5 minutes.

    2. Incorporate Butter

    Add the softened butter one tablespoon at a time, letting each piece mix in fully before adding the next. Knead on medium for 8–10 minutes until the dough is smooth and elastic. It will be soft and slightly sticky.

    3. First Rise

    Transfer dough to a lightly greased bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1½ to 2 hours.

    4. Chill (Optional but Recommended)

    For best texture and easier handling, refrigerate the dough overnight or at least 4 hours.

    5. Shape the Loaf

    Lightly flour a surface and divide the dough into 3 or 4 equal portions. Roll each into a ball or log and place side by side in a greased 9×5-inch loaf pan.

    6. Second Rise

    Cover loosely and let rise again until puffy and nearly doubled, about 1 to 1½ hours.

    7. Bake

    Preheat oven to 350°F (175°C). Brush the loaf with beaten egg for a shiny golden finish. Bake for 30–35 minutes, or until the top is deep golden and the loaf sounds hollow when tapped.

    8. Cool & Serve

    Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Slice once cool – or enjoy warm with a pat of butter!

  • Tips:

    • For extra richness, replace milk with cream.

    • Freezes beautifully – slice and store for quick toasting later.

    • Makes heavenly bread pudding and French toast!

    Let me know if you’d like a gluten-free, sourdough, or stuffed brioche version!

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