Nora
Buttery Brioche Bread is the kind of loaf that turns any morning or afternoon into a cozy ritual. With its rich, golden crust and a pillowy-soft interior that practically melts in your mouth, this classic French bread is pure comfort. Whether toasted with a pat of salted butter or layered into a breakfast sandwich, each slice feels like an indulgence worth savoring.
Its slightly sweet flavor and tender crumb make it incredibly versatile. Bake it on a quiet weekend or serve it at your next brunch—this bread makes everyday moments feel just a bit more special. You don’t need to be an expert baker to master it either. With the right steps, you’ll pull a glossy, golden loaf from your oven that’s bakery-worthy.
What Is the Buttery Brioche Bread?
Brioche is a French bread enriched with eggs, butter, and milk, giving it a tender, airy crumb and a golden color. It’s classified as a Viennoiserie—a baked good that sits between bread and pastry. Brioche stands apart from standard bread thanks to its rich dough and delicate sweetness, ideal for both sweet and savory uses.
Traditionally shaped into loaves or braided, brioche rises beautifully thanks to a slow fermentation process. Its flavor develops deeply over time, yielding that irresistible mix of buttery richness and subtle sweetness.
Why You’ll Love This Recipe
- Unbelievably soft: This loaf has a cottony interior that tears away in strands—a mark of true brioche.
- Just the right sweetness: Mildly sweet, it’s great for jam, ham and cheese, or even French toast.
- Make-ahead friendly: You can prepare the dough the night before for a slow rise and bake it fresh in the morning.
- Visually stunning: That burnished, deep-golden crust makes an impressive table centerpiece.
Ingredients for Buttery Brioche Bread
- 4 cups (480g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 2 1/4 tsp (7g) instant yeast
- 1 1/2 tsp salt
- 4 large eggs, room temperature
- 1/4 cup (60ml) whole milk, lukewarm
- 1 cup (226g) unsalted butter, softened and cut into cubes
- 1 egg (for egg wash)
How To Make the Buttery Brioche Bread
Step 1: Prepare the Dough
In a stand mixer bowl fitted with a dough hook, combine the flour, sugar, yeast, and salt. Add the eggs and warm milk. Mix on low speed until a rough dough forms, about 2 minutes.
Step 2: Incorporate the Butter
Add the butter cubes, a few at a time, letting each incorporate fully. This process takes around 10 minutes. Scrape down the sides as needed. The dough should be smooth, slightly tacky, and pull away from the bowl.
Step 3: First Rise
Transfer the dough to a lightly greased bowl, cover with plastic wrap, and let it rise in a warm spot until doubled in size, about 1.5 to 2 hours.
Step 4: Chill Overnight
Punch down the dough, cover again, and refrigerate overnight. This improves flavor and makes the dough easier to shape.
Step 5: Shape and Final Rise
The next day, divide and shape the dough into a loaf or braid. Place into a greased 9×5 inch loaf pan. Cover and let rise until puffy and just over the pan’s edge, 1 to 2 hours.
Step 6: Bake
Preheat oven to 350°F (175°C). Brush the loaf with beaten egg. Bake for 30–35 minutes or until deep golden brown and the internal temp reaches 190°F (88°C).
Step 7: Cool
Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.
What to Serve with Buttery Brioche Bread
This buttery brioche shines in both savory and sweet settings. Serve slices with softened butter and homemade jam for breakfast, or use it for gourmet sandwiches like ham and brie. It also makes a decadent base for French toast or bread pudding.
Brioche pairs wonderfully with soups like tomato bisque, creamy mushroom, or French onion. Or turn it into a fancy grilled cheese with Gruyère and caramelized onions.
Top Tips for Perfecting Buttery Brioche Bread
- Room temperature ingredients: Ensure your eggs and butter are at room temperature for easier mixing.
- Don’t rush the process: Brioche requires patience—especially with the kneading and rising.
- Refrigerate overnight: This enhances flavor and firms up the dough for easier shaping.
- Use a kitchen scale: Precision helps maintain the right texture.
- Watch your oven: Cover with foil during the last 10 minutes if the top browns too quickly.
Storage Instructions
Store your brioche loaf in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze it—just toast from frozen as needed. Avoid refrigerating, which can dry it out quickly.
To freeze the whole loaf, wrap tightly in plastic and then foil. Thaw overnight in the fridge or at room temperature before serving.
FAQs
Brioche bread is special because of its rich dough made with eggs, butter, and milk. This gives it a tender, fluffy texture and golden crust. It feels like a cross between bread and pastry, perfect for both sweet and savory recipes.
Butter brioche is a classic French-style bread enriched with butter, eggs, and milk. The butter content makes it extra soft and flavorful. It’s known for its rich, slightly sweet flavor and glossy crust.
Brioche and butter bread are similar but not the same. Brioche uses more eggs and has a tender, airy crumb, while butter bread is usually simpler with less richness and density.
Butter is added gradually to brioche dough after it has started forming. Softened cubes are mixed in slowly using a dough hook, allowing it to fully incorporate without breaking the dough structure.
Brioche is made with flour, eggs, butter, milk, sugar, salt, and yeast. This combination results in a soft, pillowy interior with a slightly sweet flavor and rich finish.
Brioche is not typically healthier than regular bread. It contains more fat and calories due to the eggs, butter, and milk. However, it’s perfect for an occasional treat or special breakfast.
Want More Breakfast Recipes Ideas?
You might also enjoy the Flaky Mile High Biscuits, a towering option that layers beautifully with butter or jam. For a sweet, baked twist, check out the Nutella French Toast Casserole—it’s ideal for cozy mornings and brunch spreads.
If you’re craving something fruitier, try the Soft Moist Carrot Muffins—they’re naturally sweet and kid-friendly. Or bake up a loaf of Greek Yogurt Zucchini Bread, perfect for a wholesome snack.
For savory satisfaction, pair your brioche breakfast with the Hashbrown Breakfast Casserole, which offers rich, cheesy comfort in every bite.
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If you try this Buttery Brioche Bread, I’d love to hear how it turned out. Did you braid the dough or go for a classic loaf? How was the rise? Drop your thoughts below and let’s compare notes.
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Buttery Brioche Bread
Equipment
- Stand mixer with dough hook
- Loaf pan (9×5 inch)
- Plastic wrap
- Wire cooling rack
Ingredients
Ingredients
- 4 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 1/4 tsp instant yeast
- 1 1/2 tsp salt
- 4 large eggs, room temperature
- 1/4 cup whole milk, lukewarm
- 1 cup unsalted butter, softened and cubed
- 1 egg (for egg wash)
Instructions
- In a stand mixer bowl, combine flour, sugar, yeast, and salt. Add eggs and milk. Mix on low speed until dough forms, about 2 minutes.
- Add butter a few cubes at a time. Mix 10 minutes until dough is smooth and pulls from bowl.
- Transfer to greased bowl, cover, and let rise until doubled, 1.5 to 2 hours.
- Punch down, cover, and refrigerate overnight.
- Shape into loaf or braid. Place in greased loaf pan and let rise until puffy, 1 to 2 hours.
- Preheat oven to 350°F (175°C). Brush with egg wash. Bake 30–35 minutes until golden and 190°F inside.
- Cool 10 minutes in pan, then fully on rack before slicing.