Wait — This Isn’t 2-Ingredient Bread… It’s Brioche: The Rich, Buttery French Masterpiece That’s Worth Every Step

🥚 Butter-Loaded French Brioche Loaf

Serves 10–12 | Prep: 30 min + rises | Bake: 25–30 min | Total: ~4 hrs (mostly hands-off)

⏳ Tip: Make it one day, enjoy it all week — or freeze slices for later!

🛒 Ingredients

The Dough:

3½ cups (440g) all-purpose flour

¼ cup (50g) granulated sugar

1 tsp salt

2¼ tsp (1 packet) instant yeast

⅓ cup (80ml) whole milk, warmed (~110°F)

4 large eggs, room temperature

½ cup (113g / 1 stick) unsalted butter, softened & cubed (yes, a full stick!)

For the Egg Wash:

1 egg + 1 tbsp water, beaten

Optional Additions:

🍫 Sweet: Chocolate chips, cinnamon sugar swirl, dried fruit

🧀 Savory: Shredded Gruyère, garlic & herbs, Parmesan

✨ Toppings: Sesame seeds, pearl sugar, honey glaze

👩‍🍳 Step-by-Step Instructions

1️⃣ Mix the Dry Base

In the bowl of a stand mixer, whisk together flour, sugar, salt, and yeast.

2️⃣ Add Wet Ingredients

Pour in warm milk and eggs.

Mix with the paddle attachment until a shaggy dough forms (~1 min).

3️⃣ Incorporate Butter (The Key Step!)

Switch to the dough hook.

Add softened butter, one cube at a time, mixing fully before adding the next.

Knead 8–10 minutes until smooth, shiny, and pulls away from the sides — it will look like thick cake batter at first, then become elastic.

💡 Pro Tip: This high-fat dough takes longer to come together — be patient! It’s ready when it passes the “windowpane test.”

4️⃣ First Rise (Bulk Fermentation)

Place dough in a greased bowl, turning to coat.

Cover with plastic wrap or a damp towel.

Let rise in a warm spot 1–2 hours, until doubled.

🌡️ Slow-rise option: Refrigerate overnight for deeper flavor and easier shaping.

5️⃣ Shape & Pan

Punch down dough gently.

Shape into a smooth log and fit into a greased 9×5-inch loaf pan.

Press evenly into corners.

6️⃣ Second Rise

Cover and let rise 45–60 minutes, until dough crowns about 1 inch above the rim.

7️⃣ Egg Wash & Bake

Preheat oven to 375°F (190°C).

Brush loaf generously with egg wash — this gives brioche its signature shine and color.

Bake 25–30 minutes, until deep golden brown and internal temp reaches 190°F (88°C).

Tap the bottom — it should sound hollow.

8️⃣ Cool & Savor

Remove from pan immediately and cool on a wire rack.