Brioche Bread Recipe

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Hi Bold Bakers!

Why You’ll Love This Recipe: Brioche has always held a special place in my kitchen. I adore an enriched dough—soft, buttery, slightly sweet—but I also know it can be a little sluggish to proof. After retesting this recipe multiple times as a pastry chef, I realized it simply shines with a longer, slower rise. That extra proofing time transforms the dough, giving you incredible flavor and the tender texture brioche is known for.

And because this is a no-knead brioche, everything comes together in one bowl with nothing more than a spoon. No mixer. No fuss. Just an easy, reliable method I’ve made again and again to guarantee bakery-style results right at home with this Best Brioche Bread Recipe.

• No-Knead Ease: Mix everything by hand in one bowl—no stand mixer or special equipment required.
• Bakery-Style Results: A long, slow proof gives the dough its deep flavor and that classic, tender brioche crumb.
• Tested to Perfection: After several rounds of retesting, this method delivers beautifully every time—even if enriched doughs have intimidated you before.
• Foolproof Texture: The dough practically does the work for you, rising into a soft, golden loaf with minimal effort.
• Versatile & Delicious: Slice it for breakfast, turn it into French toast, or enjoy it warm with butter—this brioche does it all.

Bold Bakers Loved This!

“I made the Brioche bread from one of your books and I was thrilled with it. I don’t have a bread dough hook but kneaded it by hand and it turned out perfect. I don’t usually have success working with yeast, especially if I have to knead the dough, but have been pushing myself to keep practising using your bread recipes and have had some hits and misses, mostly misses, but as with pastry, practice and feeling the fear and doing it has paid off – thank you.” –Marie

“Gemma, the Brioche was exploding with the butter flavour. The right balance of a bread and the denseness of a speciality pastry. Many thanks!!” — Cindy

“I’ve tried this recipe and it succed! I was quite proud to myself hahaha. I use the liquid less than 3/4 part. Just like you’ve always mentioned on your replies, it’s advisable to always reserve some liquid and not add it all in one go. ” — Lia

IMPORTANT NOTE: This recipe was improved and updated on 12/14/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, what brioche bread is used for, answers to the most frequently asked questions, and Pro Chef Tips. 

Table of Contents

• What is Brioche Bread?
• Tools You Need
• Key Ingredients
• How to Make Brioche Bread
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• What is Brioche Bread Best Used for?
• FAQs
• More Homemade Bread Recipes

What is Brioche Bread?

Brioche bread is a rich, buttery, and slightly sweet French bread made from an enriched dough that yields a soft, tender, and airy crumb.

• Enriched Dough: Made with eggs, butter, and a touch of honey, giving it a luxurious texture and flavor.
• Tender, Airy Crumb: Achieved through longer proofing for a light, pillowy interior.
• No-Knead Simplicity: Can be mixed by hand in one bowl, no stand mixer required.
• Golden, Buttery Crust: Brushed with egg wash for a shiny, golden-brown finish.
• Versatile Uses: Perfect for breakfast, sandwiches, French toast, or dessert pizzas.
• Foolproof Method: Tested multiple times for consistent bakery-style results at home.

Tools You Need

• Measuring cups
• Measuring spoons
• Measuring jugs
• Large Mixing Bowl
• Whisk
• Wooden Spoon
• Plastic Wrap
• 9×5 Inch Loaf Pan
• Knife or bench scraper
• Pastry Brush
• Wire Rack

Key Ingredients

All-Purpose Flour

• Provides the main structure for the brioche dough, allowing it to rise properly while giving the loaf strength and stability.
• Substitute: You may try bread flour for a chewier texture, or use up to 50% whole wheat flour for a denser, nuttier loaf (adjust liquid slightly).

Instant Yeast

• Leavens the no knead brioche by producing carbon dioxide, helping the dough ball rise and creating a light, airy crumb.
• Substitute: For every 1 teaspoon of instant yeast, use 1 ¼ teaspoons of active dry yeast. Sponge it in the lukewarm liquid that is used for this recipe for 5 to 10 minutes or until frothy then combine this yeast mixture with the rest of the ingredients.

Salt

• Enhances flavor and strengthens the gluten network, improving elasticity and rise.

Butter

• Adds richness, flavor, and tenderness to the crumb, contributing to a soft, luxurious texture.
• Substitute: Margarine or plant-based butter (texture may vary).

Eggs

• Eggs, especially the egg yolks, enrich the dough with moisture and structure, helping create a tender, soft crumb.
• Substitute: Use flax or chia eggs for a vegan version (rise and texture may be affected). BUT the flavor would not be so rich.

Whole Milk

• Provides moisture, enriches flavor, and aids gluten development for a soft, tender loaf.
• Substitute: Unsweetened almond, oat, or soy milk for a dairy-free option.

Honey

• Adds natural sweetness, enhances browning, and maintains a soft, tender crumb.
• Substitute: Maple syrup, agave, or golden syrup.

Egg Wash

• Creates a shiny, golden-brown crust and enhances the appearance of the baked loaf.
• Substitute: Use milk, cream, or plant-based milk for a softer, less glossy finish.

How to Make Brioche Bread

To Make the Dough

1. Combine dry ingredients: In a large bowl, add the flour, instant yeast, and salt, and stir together.
2. Mix wet ingredients: In a measuring jug, add the butter, eggs, milk, and honey, and whisk until fully combined.

3. Incorporate wet and dry: Add the wet ingredients into the dry and mix with a wooden spoon until the dough looks smooth with no big lumps, about 30 seconds. Cover the bowl with cling wrap.

To Proof the Dough

4. First rest: Allow the dough to rest at room temperature for 2 hours.

5. Refrigerate: Press the dough down to release air, cover again, and place in the refrigerator for at least 12 hours (preferably overnight). The dough can stay refrigerated for up to 48 hours.

The Next Day

6. Prepare the pan: Grease a 9×5 inch (23×13 cm) loaf pan and set aside.
7. Shape the dough: Remove dough from the fridge and transfer to a well-floured counter surface. Divide it in two equal pieces and roll each half into a 14-inch rope. Place ropes side by side, pinch tops together, and tuck the pinched end underneath. Cross the right strand over the left and continue twisting to the bottom, then pinch and tuck the ends underneath.

6. Proof the shaped dough: Transfer the braid into the prepared loaf pan, cover, and let the dough proof until doubled in size, 2–3 hours depending on room temperature.

To Bake the Bread

7. Preheat oven: Set oven to 375ºF (190ºC).
8. Apply egg wash: Brush the loaf gently with egg wash.

7. Bake: Bake for 25–30 minutes, until golden brown all over.

8. Cool: Allow the brioche loaf to cool completely on a wire rack before slicing.

FULL (PRINTABLE) RECIPE BELOW! 

Gemma’s Pro Chef Tips

• Use room temperature ingredients: Make sure your eggs and milk are at room temperature; this helps the dough come together more easily and encourages an even rise.
• Be patient with proofing: Longer proofing with patience allows the dough to develop flavor and the tender, airy crumb that makes brioche so irresistible. Don’t rush this step.
• Benefit of slow rise: Allowing the dough to rise slowly in the fridge enhances flavor complexity and creates a lighter, more tender texture.
• Keep dough covered: Always cover the dough with cling wrap or a clean kitchen towel during resting and proofing to prevent it from drying out.
• Grease the pan well: Use butter on your loaf pan to prevent sticking and ensure easy release after baking.
• Flour lightly when shaping: Dust your surface and hands lightly with flour when rolling and braiding to prevent sticking, but don’t over-flour or the dough will lose tenderness.
• Watch the egg wash: Apply gently to avoid deflating the dough and create a glossy, golden finish.
• Check doneness by color: The loaf should be deep golden brown on top; if unsure, you can tap the bottom— it should sound hollow.
• Experiment with add-ins: Once comfortable, try adding chocolate chips, dried fruit, or spices like cinnamon for a creative twist.
• Slice carefully: Use a serrated knife and cut slowly to avoid squashing the soft, tender crumb.

Make Ahead and Storage Instructions

• Refrigerate Overnight: After the initial 2-hour room temperature rest, the dough can be refrigerated for 12–48 hours. This slow proof enhances flavor and texture.
• Store at Room Temperature: Once baked and cooled, keep the brioche in an airtight container at room temperature for up to 2 days.
• Freeze for Later: To enjoy later, wrap the cooled loaf tightly in plastic wrap and place in a freezer-safe bag. Brioche can be frozen for up to 8 weeks.
• Thawing: Thaw frozen brioche at room temperature for a few hours or warm gently in the oven before slicing.
• Tip for Freshness: Lightly brush slices with butter or cover loosely with a kitchen towel to maintain softness after slicing.

What is Brioche Bread Best Used for?

FAQS

Can I make this brioche without a stand mixer?

Yes! This is a no-knead dough that mixes easily by hand in one bowl, making it perfect for home bakers.

What do you eat with it?

You can enjoy brioche bread with butter, compound butter, jam, honey, fresh fruit, soft cheeses, whipped cream cheese, or alongside coffee, tea, or egg dishes.

How do I know when the brioche is done baking?

The loaf should be golden brown on top and sound hollow when tapped on the bottom.

Why is my brioche dense?

This usually happens if the dough didn’t proof long enough, was too cold, or the yeast was inactive. Longer proofing ensures a light, airy crumb.

More Homemade Bread Recipes

• Mashed Potato Dinner Rolls Recipe
• 5-Ingredient No Knead Sandwich Bread
• The Easiest No Knead Baguette Recipe
• Best Banana Bread Recipe
• Steakhouse-Style Pumpernickel Bread

IMPORTANT NOTE: This recipe was improved and updated on 12/14/2025, to include NEW step-by-step photography, explanations and substitutes of key ingredients, make-ahead and storage instructions, what brioche bread is used for, answers to the most frequently asked questions, and Pro Chef Tips. 

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