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Soft and Buttery Brioche Loaf

This recipe makes a single loaf of brioche bread that is soft, buttery, and has a tender crumb. It's an enriched dough, which means it contains eggs and butter, giving it a rich flavor. This dough is developed in a stand mixer before the butter is incorporated, which helps create a strong gluten structure.
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Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 6 hours 10 minutes

Ingredients

Ingredients (1 loaf)

  • 2 cups all-purpose flour
  • 1/4 cup warm water ~105-110F
  • 2 tablespoons milk
  • 1 1/4 teaspoons Diamond Crystal kosher salt
  • 1 1/2 teaspoons active dry yeast
  • 1 large egg plus 1 for egg wash
  • 2 tablespoons granulated sugar
  • 1/3 cup unsalted butter 5 1/3 tablespoons, softened but still cool

Instructions

  • Whisk warm water and yeast in stand mixer bowl. Let stand 10-15 minutes until bubbly.
  • Add milk, sugar, 1 egg, salt, and flour. Mix with paddle attachment until just combined.
  • Switch to dough hook and knead on medium until smooth and pulls from sides.
  • Add softened butter gradually while mixing on low, incorporating fully between additions.
  • Transfer to oiled bowl. Rest 30 minutes.
  • Perform one set of folds, rotating bowl 90° each time.
  • Let rise 1-1.5 hours until light and airy.
  • Shape dough into rectangle, fold into thirds to form log. Pinch seam to seal.
  • Place seam-side down in greased 9x5 loaf pan.
  • Let rise 1-2 hours until above rim of pan.
  • Preheat oven to 350F.
  • Brush with egg wash.
  • Bake 35-40 minutes until golden brown and internal temp reaches 185-190F.
  • Cool 5 minutes in pan, then completely on wire rack.

Notes

Dough should pass windowpane test before adding butter. Butter must be soft but still cool.
Tried this recipe?Leave a comment below & let me know!