I love Brioche. I love it so much that I can eat an entire batch in one sitting. Can you blame me? Brioche is deliciously buttery, eggy, light, and fluffy. It’s wonderful all on its own or topped with a bit of good jam. It’s awesome also for toasting or for turning into French toast. Good thing this queen of French “bread” is easy enough to make.
There are hundreds of different ways to make brioche bread. Several years ago, I made Julia Child’s excellent food-processor version. But today’s subject is loosely based on a recipe by the late, great James Beard. I say “loosely based,” because the recipe as published in Beard on Bread (Knopf; 1973) is extremely vague.
I used Beard’s list of ingredients in the above video howto, which you need only to click the “play” arrow to watch. The video contains all the necessary details so that everyone can have fun on the brioche train.
Think you’ll give this easy Brioche a try? You can let me know by posting a comment. And if you do make the Brioche, please post your review of it! xKevin
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And here’s the printable recipe, complete with both U.S. and metric measurements:
Easy Brioche
Equipment
- A standing mixer outfitted with a dough hook
- 2 generously greased 8-inch by 4-inch loaf pans
- A large, lightly-greased mixing bowl
- A pastry brush
Ingredients
- 1/2 cup (4 oz) warm (110°F) water
- 3 1/8 teaspoons active dry yeast (1 1/2 envelopes)
- 2 tablespoons sugar
- 1 1/2 teaspoons salt
- 4 large eggs, beaten
- 2 sticks (1 cup/226g) unsalted butter, melted
- 4 cups (480g) all-purpose flour
- Egg wash: 1 egg yolk beaten with 1-2 tablespoons heavy cream or milk
Instructions
- Tip the water into the bowl of the standing mixer. Whisk in the yeast and the sugar. Let the yeast proof (become foamy) for 5-10 minutes. Then whisk in the salt, the 4 beaten eggs, and the melted butter. Pour the flour on top. Knead at low speed until the flour is incorporated into the wet ingredients -- about 2 minutes. Then increase the speed to medium, and knead until a soft, elastic dough develops -- 7-9 minutes.
- Form the dough into a ball, and then place it, seam-side up, in the greased mixing bowl. Flip the dough to grease the other side. Cover with plastic wrap ("cling film"), and place the bowl in warm location until the dough doubles in volume -- 90 minutes to 2 hours.
- Gently deflate the dough, and then transfer it to a non-floured work surface. Cut the dough in half. Form each half into a loaf, and place in the prepared loaf pans. Cover with plastic wrap, and let rise until the dough just exceeds the rim of the pans -- 30-45 minutes. Meanwhile, preheat the oven to 400°F.
- Before baking, brush each loaf with the egg wash. Then bake in the preheated oven until the loaves color attractively -- about 30 minutes. Cool the loaves in their pans for 10 minutes, then unmold onto a wire rack. Permit the loaves to cool to room temperature before slicing and devouring them.
Katelynn says
Really looking forward to giving this recipe a try. I think I have enough yeast, but flour supplies are really low in my stores right now (yeast is out of stock too, but I have some on hand). I think this is exactly the kind of comfort bread I am ‘kneading’ right now.
Kevin Lee Jacobs says
Hi Katelynn – People are hoarding flour and yeast at local markets here as well. Hope you have what you knead to make this Brioche!
Ann says
Bleached or unbleached all purpose flour…..does it matter?
Marcella Kottmeier says
Hi Kevin
With the shortage of yeast would my wild yeast work? (Starter) thank you for your amazing website!
Marcella Kottmeier says
Hi Kevin
Wondering if wild yeast would work?
Karen says
Oh Kevin! I just today made your hamburger buns and they turned out to be divine! Your recipe and video was so clearly executed and I followed your instructions to the letter. Next I want to make the Brioche. Thank you so much for your entertaining videos!
Erin says
I have bread flour. Will that work?
Donna says
I do not have a stand mixer. Can I make this recipe without a stand mixer?
Kevin Lee Jacobs says
Hi Ann – I used unbleached flour.
Hi Marcella – Worth a try with sourdough starter. Unfortunately I can’t tell you how much to use.
Hi Karen – I’m so happy the hamburger buns worked out for you!
Hi Erin – Bread flour works fine for Brioche. Enjoy!
Hi Donna – Standing mixer not necessary. Knead the Brioche dough by hand for 10 minutes.
SHEILA says
Looks delicious. I have a problem finding flour also. I will male it some day.
Thank You.
Debra says
Hi Kevin, Can’t wait to try this recipe! I have your Pain de Vie in the oven right now (quarantine bread) with my new Pullman Pan! Being under quarantine I’m baking all the breads I’ve always wanted to try from your website:) You are my favorite blogger and I’ve never had a failed recipe using your detailed and humorous videos. Thank you for what you do, and for making this quarantine a little more bearable. Now, for a delicious libation to tide me over till dinner. Cheers from your California Fan!
Debra says
Just an update on the Pain de Vie, it baked up beautifully and smells delicious!! I’m just waiting for it to cool and I’ve no doubt from the looks and smell of it that it won’t be the last time I make it! Thank you!
Your California Fan
JoAnn says
I made this easy brioche yesterday using my kitchen aid and King Arthur all purpose flour. With one half we made a loaf which my husband is cooking up banana/pear/cream cheese stuffed French toast now. It works great for that! The other half I made 6 brioche burger rolls out of which came out very good too. The bread is also nice toasted with jam. Thank you for such an easy brioche recipe.
Theresa Ryan says
Thanks Kevin. Always wondered about Brioche. Now I’ll give it a try.
Kevin Lee Jacobs says
Hi Debra – Pain de Mie (or “Vie,” which sounds even nicer) is my go-to bread. So happy that you love it too!
Hi JoAnn – Thanks for the review. Glad you are getting a lot of “play” from this Brioche!
heather says
Thank you so much!!!! Your video has given me the confidence to give this recipe a try. Love your website!!!
Kevin Lee Jacobs says
Hi Heather – Thanks so much for watching the video. I hope the Brioche turns out deliciously for you!
Gene says
Another great recipe.
I’m going to use your recipe for my Easter Bread. Thanks
Beck says
Would this dough be good for Hot Cross Buns with a little more sugar and fruit?
Linda says
Sounds and looks wonderful. With the current shortage of flour and yeast, I wonder if I can make this bread with what I have on hand–gluten free all purpose flour. I also have some almond flour and coconut flour. A combination maybe? I think I have barely enough yeast. Since the gluten free flour has no gluten, will the bread have a different consistency? If I get over my fear, I’ll try this and let you know. If you know it will not work, please tell me now before I waste my last bit of yeast.
Kevin Lee Jacobs says
Hi Beck – Yes. This same dough is terrific for Hot Cross Buns. Enjoy!
Hi Linda – Best to wait until you have all-purpose wheat flour on hand. I’d feel terrible if you wasted your last bit of yeast on a gluten-free experiment!
Beth says
Hi – I’m so excited to be making this bread! So far, so good – your video is amazing, it’s so helpful to actually see you making it 🙂
My dough has been rising for 45 minutes, and has already doubled. I’ll wait until the 90 minutes are up (I am a rule follower!), but in the future, can I go on to the next step after it doubles, even if it’s way less than the recipe calls for?
If you can’t tell, this is my first ever bread that I’ve ever attempted.
Thanks for the recipe, and your help!
Kevin Lee Jacobs says
Hi Beth – Are talking about the first rise — in the bowl? If so, 45 minutes is very fast! Still, if the dough has already doubled in volume, my only advice is to proceed to the next step. Let me know how the loaf turns out for you…
Alan says
My kitchen is alive with the smell of Brioche just out of the oven. Used my Mom’s old Mixmaster with dough hooks that worked just fine. The bread is delicious with butter and jam. Not has tall as yours because my loaf pans are 5 X 9, but the texture and crumb of the bread is perfect. Thank You.
Rating: Five Smile Faces!!!!!
Kevin Lee Jacobs says
Hi Alan! Thanks so much for posting your review. I’m so glad the Brioche worked out for you!
leo gorecki says
Love your site, got some great tips on violets, but I have one question,
I have a beautiful violet but the blooms are not opening the way they should?
George Lytle says
Have the recipe printed out and have watched the video twice. I became a vegetarian a few years ago and what I really missed at holiday time was my mother french “farce” which is the french word for stuffing. Made of chicken (and the turkey) liver, sausage, chestnut, walnuts and flambed with cognac everyone I made this for loved it. I have not been able to make a veggie substitute. I came across a recipe for Brioche Chestnut stuffing. I made it with store bought Brioche for thanksgiving and it was a huge hit. We were discussing our Christmas menu with our pod and I said I would make the stuffing again. Someone else wanted to make French toast to Christmas morning but was not sure what bread to use. I said BRIOCHE – I planned on making it for the stuffing and now I know what to do with the second loaf! Happy Holidays!
Ann Lee says
Kevin I love Brioche bread and plan to make your recipe soon! I need the printable version of your Gallah bread. Watched the video but can’t find the printable version. My name is Ann Jacobs Lee! Jacobs was my maiden name!
Kevin Lee Jacobs says
Hi Ann Jacobs Lee! Sadly, I do not have a printable version of the Challah recipe. But you can find a copy-and-paste version of the recipe by clicking here: Heavenly Challah.