Brioche Bread Recipe

If you’re looking for a quick and easy Brioche Bread recipe, you’ve come to the right place. You’ll need just 7 everyday ingredients and less than 30 minutes of active time, including making and shaping the no-knead brioche dough. Convenient for any time of year, this recipe makes just one loaf, but is easily doubled during the holiday season when you have more loved ones around the table.

Don’t worry if you haven’t heard of the tangzhong method used here – it’s simply a quick slurry of flour, milk and water that you cook briefly on the stove. This simple step is what gives this bread its incredibly soft, buttery texture and extends how long it stays fresh.

Ingredients to Make Brioche Bread

• All-purpose Flour: Works perfectly in this recipe, though bread flour will give you a slightly chewier texture. Either option produces excellent results.
• Yeast: I use instant yeast for convenience, but active dry yeast works too – just follow recipe note #1 for the simple adjustment. Make sure your yeast isn’t expired for the best rise.
• Sugar: Regular granulated white sugar provides just the right amount of sweetness. The yeast feeds on it, helping create that perfect texture.
• Salt: I prefer kosher salt for its pure flavor. If using fine sea salt, use half the amount called for. Salt is crucial here – it controls the yeast and enhances the bread’s flavor.
• Butter: This is what makes brioche special. I typically use salted butter, but if using unsalted, add another ⅛ teaspoon kosher salt to maintain flavor balance.
• Milk: Whole milk gives the richest flavor and texture. In a pinch, 2% will work, but avoid skim milk as the bread won’t be as tender.
• Eggs: Large eggs are my standard. They add richness and color to the dough. If using extra large, your dough might be slightly more moist.
• Water: Nothing special here – filtered tap water works perfectly.

Tangzhong – A 5 Minute Step that Makes a World of Difference

Tangzhong is an Asian cooking method that uses a small portion of the flour and liquids in a yeast recipe to create a thick slurry (starter) that’s combined with the rest of the ingredients. Using this technique requires a dough with a higher hydration, about 75% (the ratio by weight of flour to liquid in the recipe), compared to standard bread recipes where the hydration ranges from 60% to 65%.

Using this method in a yeast dough makes the starches in the flour gelatinize, so that it absorbs more moisture. In hot milk or water, flour will absorb twice as much liquid than with lukewarm or cold liquids and be able to hold onto it. It’s a 5 minute process with the incredible result of a much softer, more tender brioche bread loaf that stays fresh longer.

What sets this recipe apart.

• A no-knead brioche dough made even better with the tangzhong method (described above) that’s prepared the night before you plan to bake it. Traditional brioche recipes require extensive kneading to develop the gluten structure, but this overnight method allows the gluten to form naturally as the dough rests. I love this approach during busy times – the dough does its work while I sleep, and I’ve found the slow rise actually improves the flavor.
• This recipe is lighter than many recipes, but delivers the signature rich, buttery flavor and tender crumb of all great Brioche loaves. It’s indulgent without being heavy.
• You can bake this loaf in either size of the standard loaf pans: 9×5 or 8½x4½ inches with a slight difference in baking time. I’ve made it in both, and the versatility means you don’t need special equipment. (See photos of loaf shape and size comparison below.)

How to Store and Freeze Brioche Bread

Store Brioche Bread in a plastic zip top bag or carefully wrapped in plastic wrap at room temperature for 2 to 3 days. Or freeze completely cooled bread in a freezer safe bag or container. Thaw in the bag at room temperature and enjoy within 2 months.

How to Shape a Perfect Loaf

To avoid a lopsided bread loaf, follow this simple 3-step method (see photos below): 

1. Transfer risen dough to a floured surface. Gather dough into a ball with lightly floured hands and pat into a rectangle that’s slightly shorter than your loaf pan length.
2. Starting from one short end, roll the dough into a tight coil, pressing along the seam as you go until you have a cylinder. Turn seam-side is down and tuck the ends under so you have a smooth top without seams.
3. Transfer the dough, seam-side down to a buttered loaf pan.

Comparing Different Loaf Pans

Either of the standard loaf pan sizes work well with this recipe. With a 9″ x 5″ loaf pan, you’ll have a wider shorter loaf, and a taller, more narrow loaf with a 8 1/2″ x 4 1/2″ loaf pan (see photo comparison below). If using the 8 1/2″ x 4 1/2″ size, increase the baking time by about 5 minutes, until the loaf center reads 190°F on an instant read thermometer.

Rich, buttery, fluffy brioche is a traditional French bread that people love worldwide. With your first bite, you’ll understand why. I love it warm from the oven with butter, made into French toast the next morning, or piled with leftover turkey for holiday sandwiches that outshine the original meal. One loaf never lasts long in my house.

More Must Try Brioche Recipes

Because of its tender texture and buttery sweet flavor, homemade brioche bread is a step-up from your everyday bread choices. Here are more recipes to try:

• Brioche Dinner Rolls
• Brioche Cinnamon Rolls with fluffy Cream Cheese Frosting
• Brioche Buns, Brioche Slider Buns and even Brioche Hot Dog Buns!

How to Make this Brioche Bread Recipe

Make the starter (tangzhong) in a small skillet by whisking a small amount of flour, water and milk together over medium heat until it becomes a thick slurry; allow to cool slightly.

In a large bowl, whisk dry ingredients together (flour, sugar, salt, and yeast).

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Add milk and to a small saucepan and heat just until butter has just melted; remove from heat.

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Whisk egg and warm water together in a medium bowl; add milk and melted butter mixture and whisk to combine. Pour milk mixture over dry ingredients and add tangzhong; stir until fully combined using a wooden spoon or rubber spatula. Cover and refrigerate for 12 to 24 hours.

Transfer risen dough to a lightly floured surface, taking care to scrape the sides of the bowl, and shape into a loaf (see step by step instructions and photos in post above). Loosely cover with a clean kitchen towel and allow to rise until puffy and light to the touch. 1 to 2 hours or longer if the dough is straight from the refrigerator.

Brush top with egg wash and bake until top is golden brown and the center reads 190°F on an instant read thermometer. Cool in pan 5 to 10 minutes and transfer to rack to cool before slicing.