Brioche Loaf Recipe

Bloom yeast

Warm the milk to 100–110°F (38–43°C). In a small bowl, combine warm milk, 1 tablespoon granulated sugar, and 2 teaspoons active dry yeast. Stir gently and let sit 5–10 minutes until foamy and fragrant.

Mix dry ingredients

In the bowl of a stand mixer fitted with the dough hook, combine 4 cups all-purpose flour and 1 teaspoon fine salt. Whisk briefly to distribute the salt.

Combine eggs and yeast

Lightly beat 4 large eggs in a measuring cup or bowl. With the mixer on low, pour the foamy yeast-milk mixture and the beaten eggs into the flour mixture. Mix on low until a shaggy dough forms, about 1–2 minutes.

Knead and add butter

Increase mixer speed to medium and knead for 4–5 minutes until dough becomes smoother. With the mixer running, add softened butter (1 cup, cut into pieces) a few pieces at a time, allowing each addition to incorporate before adding more. Continue kneading for 8–12 minutes total until dough is glossy, elastic, and slightly sticky. Dough should pass the windowpane test (thin translucent membrane when stretched).

First rise (bulk fermentation)

Transfer dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free place until doubled, about 1.5–2 hours depending on room temperature.

Degas and shape

Gently deflate the dough on a lightly floured surface. Divide if making two smaller loaves, or keep whole for one standard loaf. Shape into a tight loaf: flatten into a rectangle, fold short edges into center, roll up tightly, pinch seam closed and tuck ends under to form a smooth top.

Prepare pans

Lightly butter a 9x5-inch (or similar) loaf pan. If making two smaller loaves, prepare two 8x4-inch pans.

Second rise (final proof)

Place shaped loaf seam-side down into the prepared pan. Cover loosely with greased plastic wrap or a clean towel and let proof at room temperature until loaf rises to about 1 inch above the rim of the pan, 60–90 minutes. For a slower flavor development, refrigerate overnight (8–12 hours) and bake from cold—add 10–15 minutes to baking time if baking cold.

Prepare egg wash

About 10–15 minutes before baking, preheat oven to 350°F (175°C). Whisk together 1 egg yolk and 1 teaspoon whole milk until smooth.

Brush and optionally top

Gently brush the proofed loaf with the egg wash, taking care not to deflate it. If desired, sprinkle 1 tablespoon coarse sugar evenly on top for a glossy, sweet finish. For a softer crust, omit sugar and brush with melted butter after baking.

Bake

Bake in preheated 350°F (175°C) oven for 30–35 minutes for one standard loaf (or 25–30 minutes for smaller loaves), until deep golden brown and internal temperature reaches 190–200°F (88–93°C). If top browns too quickly, tent loosely with foil for the last 10 minutes.

Finish

Remove loaf from oven and immediately brush with 2 tablespoons melted unsalted butter for a soft, shiny crust. Let sit in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing (at least 1 hour). Cooling allows crumb to set and prevents gummy texture.