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Fluffy Brioche Bread

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This easy, step-by-step Fluffy Brioche Bread recipe yields a rich, buttery loaf with a pillowy, tender crumb and a glossy, golden crust. Perfect for brunch, gifting, or elevating your breakfast table with classic French bakery flavor.

Ingredients

Scale
  • 4 cups all-purpose flour (500g)
  • 2 1/4 teaspoons instant yeast (7g)
  • 1/2 cup whole milk, lukewarm (120ml)
  • 4 large eggs, room temperature
  • 3/4 cup unsalted butter, softened and cubed (170g)
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract (optional)
  • Egg wash: 1 egg + 1 tablespoon milk, beaten

Instructions

  1. Gently warm 1/2 cup whole milk until just lukewarm (about 100°F). If using active dry yeast, sprinkle it over the milk with a pinch of sugar and let stand 5–10 minutes until foamy.
  2. In the bowl of a stand mixer, combine 4 cups all-purpose flour, 1/4 cup sugar, and 1 teaspoon salt. Add the yeast (or milk/yeast mixture), 4 large eggs, and vanilla extract if using. Mix on low speed with the dough hook until a shaggy dough forms (about 2 minutes).
  3. With the mixer running on medium, add the softened butter, a few cubes at a time, letting each addition incorporate before adding more. Once all the butter is in, knead on medium speed for 10–12 minutes until the dough is smooth, shiny, and slightly elastic.
  4. Transfer dough to a greased bowl. Cover with plastic wrap or a towel and let rise in a warm spot until doubled, about 1–2 hours.
  5. Refrigerate the risen dough for 1–2 hours (or overnight) to make shaping easier and develop flavor.
  6. Line a 9×5-inch loaf pan with parchment. Turn the dough onto a lightly floured surface. Divide into 3–4 equal pieces, roll into balls or logs, and nestle them side by side in the pan.
  7. Cover and let the dough rise until puffed and nearly doubled again, about 1–1.5 hours. It should crown about 1 inch over the pan’s edge.
  8. Preheat oven to 350°F. Brush the top of the loaf with egg wash. Bake for 30–35 minutes, until deep golden brown and a thermometer inserted in the center reads 190°F. If the top browns too fast, tent with foil after 20 minutes.
  9. Let the bread cool in the pan for 10 minutes, then lift out to a rack. Cool completely before slicing.

Notes

For best results, use room temperature ingredients and resist adding extra flour to the sticky dough. Chilling the dough after the first rise improves flavor and makes shaping easier. If the top browns too quickly, tent with foil. Brioche is versatile—try adding chocolate chips, dried fruit, or shaping into rolls. Store tightly wrapped at room temperature for up to 3 days or freeze for up to 2 months.

Nutrition

Keywords: brioche, fluffy bread, French bread, brunch, bakery bread, easy brioche, homemade bread, breakfast, buttery bread, yeast bread

Find it online: https://blingbite.com/fluffy-brioche-bread-recipe-easy-step-by-step-for-perfect-loaves/