Irresistibly Easy Brioche Loaf

This irresistibly easy brioche loaf will make you re-think your bread baking game. A couple of buttery and eggy slices of this bread are perfect for toasted sandwiches and an even better french toast.


Ingredients & Equipment Needed For This Recipe


  • Bread Flour– I use bread flour as opposed to all-purpose flour for bread recipes simply for the fact that is has a higher protein content (about 13% compared to 8-10% for most commercial all-purpose flour). This will make gluten development (the thing that makes your bread chewy), so much faster and achievable. Note that there are two different measurements of bread flour in this recipe. The first is for the sponge, or a method of mixing the yeast and water for extra fermentation aka flavor. Second is for the bulk of the dough.
  • Active Dry Yeast– For this recipe you can also use Instant Yeast. My go to for yeast is Red Star®.
  • WARM Water– Not hot. not cold. WARM ideally you’d want it between 90-100° F, but as long as you can feel some warmth to the water you should be good.
  • Sugar– Granulated sugar is best for this. You can also use brown sugar if you wanted a darker bread although I have never tried it personally.
  • Kosher Salt-This course salt is best for baking as it additive free.
  • Eggs– I always use large eggs, at room temperature. I also use 1 Large egg for the egg wash on the loaf before baking.
  • Unsalted Butter– If you don’t have unsalted butter that is totally fine. You will need to adjust the salt in the overall dough recipe by only using 1 tsp instead of 1 1/4 tsp.


  • Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
  • Stand Mixer– This recipe can be tough without a stand mixer to be honest. You really want to a good gluten development for a soft texture. Hand mixing is not really recommended.
  • Close-able container– A container will be needed for letting the dough ferment in the fridge for up to 6 hours and up to 24 for better yeast flavor. I’d also recommend one that is twice the size of the dough as it will expand!
  • 9″X4″ Loaf Pan– For baking this glorious bread!
  • Vegetable or Coconut Pan Spray– A thorough coating of this spray will ensure that your loaf will come out of the pan wonderfully.
  • Cooling Rack– About 15-20 minutes after pulling out of the oven, it is best to let the dough out of the pan to finish cooling.

My Kinda Professional Tips For An Irresistibly Easy Brioche Loaf

  • This recipe is a lot easier (as most bread recipes are) with a stand mixer, but can be achieved mixing by hand! That’s how it was done before there were machines remember? Since this is a fatty dough it can be a little bit sticky but, once it has rested for at least 2 hours, it will be ready to work with and MUCH easier trust me! I have listed in the notes to the recipe how to divide this dough. I go by weight having a kitchen scale is very helpful when it comes to dividing. Another suggestion for this dough is to work quickly, as it can get soft and miserable to work with after too long.
  • Baking From Frozen: Take the rolls from the freezer and let thaw in the fridge for at least 4 hours before baking. Pull from the fridge and place on to parchment lined sheet tray proof and bake as directed above!
  • My cheater way to proof at home is to place the dough, covered in a shower cap or plastic wrap, into the oven with JUST the light on. This produces enough heat to help the dough rise but not tooooo hot.
  • While the dough is still warm, you can double wrap in plastic or place in a plastic bag and keep in the freezer for up to one month for later use.
  • The easiest way to divide the dough is by using a kitchen scale, to portion them to 100g or about 2 ounces.

irresistibly Easy Brioche Loaf

This irresistibly easy brioche loaf will make you re-think your bread baking game. A couple of buttery and eggy slices of this bread are perfect for toasted sandwiches and an even better french toast.
Servings 8 slices
Prep Time 30 mins
Cook Time 25 mins
Total Time 55 mins


  • Set of Measuring Cups & Spoons OR Digital Kitchen Scale if using metric
  • Stand Mixer
  • Close-able Container
  • 9"X4" Loaf Pan
  • Vegetable or Baking Spray
  • Cooling Rack


Sponge for Dough

  • 3/4 Cup Bread Flour (115 g)
  • 1 pkg Active Dry Yeast (2 1/4 tsp) (7 g)
  • 1/2 Cup Warm Water (118 ml)

Remaining Dough

  • 2 1/4 Cup Bread Flavor (335 g)
  • 3 Tbl Granulated Sugar (45 g)
  • 1 1/4 tsp Kosher Salt
  • 1/2 Cup Unsalted Butter, soft (113 g)
  • 4 Large Eggs 1 egg is for eggwash!


  • Make the sponge by mixing together the first three ingredientsvery well in the mixing bowl with a rubber spatula. Place the second flour, sugar, then salt on top. Let rest for at least 15 minutes to get the yeast activated.
  • When ready to mix, place all of the eggs on top of the the flour and mix until a dough starts to form (about 3 minutes). Add in the softened butter in 2 Tbl at a time to ensure even dispersion.
  • Once all added, continue to mix on speed two for another 10 minutes to develop the gluten. Scrape and flip about halfway through to make sure there are no dry clumps of dough.
  • Place the mixed dough in a well sprayed bowl or container and place into the fridge to rest for a minimum of 4 hours before working with.
  • When the dough has rested this is where the recipe takes different turns depending on what you'd like to make with it! For this recipe (Brioche Loaf), the dough is divided into 8 portions at 100g each, rolled well into a ball and either placed on a sheet tray lined with parchment to rise and bake OR can place into a freezer for future use! *see notes about baking from frozen.*
  • Once the dough has been shaped, proof for 1 hour, letting the oven pre-heat to 400° F (200 ° C) for at least 10 minutes prior to baking. Brush with egg wash and place in oven for 25-30 minutes, or until a deep brown on top.
Calories: 328kcal
Course: Extras, Side Dish
Cuisine: Other
Keyword: brioche dough, brioche loaf, savory

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