Indulge in the sumptuous experience of homemade French brioche. Crafted with rich bread flour, eggs, butter, sugar and yeast, this tender bread boasts an airy, delicate crumb and a buttery flavor that captivates the senses. Its soft texture and classic appeal make it an irresistible centerpiece for any meal.

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I’m excited to share my version of the Best Homemade French Brioche Bread Recipe. This brioche recipe is perfect for those who love a fluffy, soft, and rich bread that feels light yet satisfying.

I mixed 500g bread flour with 7g active dry yeast, an impressive 80g granulated sugar and 8g salt. Then I whisked together 5 large eggs along with 150ml whole milk which gives the dough a wonderfully tender texture.

Finally, I carefully folded in 250g of softened unsalted butter for that authentic French flavor. I also used an extra egg for brushing to create a beautifully golden crust.

This recipe isn’t only easy but it also packs enough nutritional goodness from quality ingredients making it a solid choice for your homemade bread recipes. Enjoy the process and treat yourself with a slice of this delicious artisan bread every time you bake.

Why I Like this Recipe

1. I love how this brioche recipe turns out super fluffy and soft every time I bake it, makin my kitchen smell amazing and inviting.
2. I really dig that its rich flavor makes every bite feel like a little luxury treat, and it’s a fun challenge to make real fancy bread at home.
3. I appreciate how the recipe is simple enough to follow even if I’m not a pro, yet the end result always feels impressive enough to show off to my friends.

Ingredients

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Bread Flour: It gives structure with gluten and is a great source of carbs that energize.
Active Dry Yeast: It ferments dough creatin bubbles and a light texture in the brioche.
Granulated Sugar: It adds sweetness and tenderizes the dough, balancing flavors in every bite.
Large Eggs: They provide protein and fat, making the brioche richly moist and flavorful.
Whole Milk: It adds creaminess and moisture, improving texture and taste of each slice.
Unsalted Butter: It enhances flavor with richness and tenderness, giving the brioche its signature indulgence.
Salt: It boosts overall flavor and balances the sweetness, essential for a perfect taste.
Extra Egg for Brushing: Gives an extra golden shine and slight crispiness to the crust.

Ingredient Quantities

500g bread flour

7g active dry yeast (one packet)

80g granulated sugar

8g salt

5 large eggs

150ml whole milk

250g unsalted butter, softened

1 extra egg for brushing (optional)

How to Make this

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1. In a small bowl, mix the warm whole milk (about 110°F) with the active dry yeast and a tiny bit of the granulated sugar, then let it sit for 5-10 minutes until it becomes frothy.

2. In a separate large bowl, combine the bread flour, remaining sugar, and salt.

3. Crack the 5 large eggs into the flour mixture, then make a well in the center and pour in the yeast mixture.

4. Stir everything together until a rough dough forms then knead by hand or use a mixer fitted with a dough hook on medium speed for about 8-10 minutes.

5. Gradually add in the softened unsalted butter (250g), one piece at a time, making sure each piece is fully incorporated before adding the next. The dough should turn shiny and smooth.

6. Once the butter is completely mixed, cover the bowl with a clean kitchen towel and let the dough rise in a warm spot for about 1 to
1.5 hours, or until it has doubled in size.

7. After the first rise, gently punch down the dough to release the air, and shape it into a loaf or round form as you prefer.

8. Place the shaped dough into a buttered baking pan. Cover it again and let it rise for another 50 minutes until it nearly doubles.

9. Preheat your oven to 375°F (190°C). If you want a shiny crust, beat the extra egg and brush it over the top of the dough.

10. Bake in the preheated oven for about 25-30 minutes until the top turns golden brown and a toothpick inserted in the center comes out clean. Allow the brioche to cool on a rack before serving. Enjoy your homemade French brioche!

Equipment Needed

1. A small bowl for mixing the warm milk, yeast, and a bit of the sugar.
2. A large bowl to combine the bread flour, the rest of the sugar, and salt.
3. Measuring cups and a thermometer to check that the milk is around 110°F.
4. A whisk or spoon for stirring the ingredients to form a rough dough.
5. Either a stand mixer with a dough hook or a clean countertop space for kneading the dough.
6. A clean kitchen towel to cover the dough while it rises.
7. A buttered baking pan for shaping and baking the dough.
8. An oven for preheating to 375°F and baking the brioche.
9. A cooling rack for letting the brioche cool after baking.
10. A toothpick to check whether the brioche is done by testing if it comes out clean.

FAQ

Q: How long does making the brioche usually take?

A: It typically takes about 3 hours total, including the first rise and shaping time.

Q: Do I really need to use bread flour?

A: Its best to use bread flour cause the extra gluten helps give the brioche its structure, but you can experiment with all purpose if you dont mind a denser crumb.

Q: Should I proof the yeast first?

A: Yes, its a good idea to proof the yeast in warm milk with a pinch of sugar to make sure it's active before mixin in the rest of the ingredients.

Q: Any tips for getting that perfect golden crust?

A: Brushing the top with an extra beaten egg before poppin it in the oven helps a lot, and make sure your oven is properly preheated.

Q: How do I store leftover brioche?

A: Keep it wrapped in plastic or in an airtight container at room temp for a couple days, or freeze slices for later use.

Best Homemade French Brioche Bread Recipe Substitutions and Variations

Bread flour: If you dont have bread flour you can use all-purpose flour instead but the bread might not be as airy
Active dry yeast: You can use instant yeast (sometimes called rapid-rise yeast) in the same amount
Granulated sugar: Brown sugar or honey can work as alternatives but they might add a slightly different flavor
Whole milk: Almond milk or soy milk can be used as a 1 to 1 substitute in most cases
Unsalted butter: Salted butter can be used, you just might want to cut back on the extra salt in the recipe

Pro Tips

1. Make sure your milk is nice and warm (about 110°F) before mixing it with the yeast, cuz if its too hot it can kill the yeast and your brioche won’t rise as well.
2. When you’re adding in the butter, do it really slowly – piece by piece – so the dough fully absorbs it; rushing this part can leave you with a lumpy, oily mess.
3. Even if you feel lazy, try not to overwork the dough during kneading; you just wanna develop enough gluten so your brioche is light and airy without making it tough.
4. After the first rise, be gentle when shaping your dough. If you mash it too hard, you might deflate all that hard work, so handle it with care, alright?