Brioche Bread Recipe

Prepare ingredients

Weigh and bring ingredients to the indicated temperatures: milk warmed to about 35–38°C (95–100°F), eggs at room temperature, butter softened but still pliable. Lightly grease a 9x5-inch loaf pan or two smaller pans.

Mix dry ingredients

In the bowl of a stand mixer fitted with a dough hook, combine the flour, instant yeast, sugar, and salt. Whisk briefly to distribute the ingredients evenly.

Add wet ingredients

With the mixer on low, add the warm milk and then add the eggs one at a time, mixing until incorporated. Scrape down the bowl as needed so the dough comes together into a shaggy mass.

Knead and incorporate butter

Increase the mixer speed to medium and knead for about 5 minutes. Add the softened butter in 2–3 additions: add a portion, let it incorporate fully into the dough (it will appear loose and glossy), then add the next portion. Continue mixing for 8–12 minutes total until the dough is smooth, very elastic, and passes the windowpane test (thin, translucent when stretched). If the dough seems too dry, add up to 30 ml cold water, a tablespoon at a time. If too sticky, add a tablespoon of flour at a time.

First rise (bulk fermentation)

Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap or a damp towel, and let it rise at warm room temperature (24–27°C / 75–80°F) for about 1 to 1.5 hours, until almost doubled. Alternatively, for improved flavor, do a slow overnight retard: refrigerate 8–12 hours; bring back to room temperature for 45–60 minutes before shaping.

Deflate and shape

Gently deflate the dough on a lightly floured surface. For a single lofted loaf: shape into a smooth loaf by folding edges to the center, rolling to tighten, and tucking seams underneath. For individual buns: divide into 8–10 equal pieces and shape into tight rounds. Place shaped dough into the prepared pan(s), seam side down, leaving space for final rise.

Proof

Cover the shaped loaf or buns with lightly oiled plastic or a damp towel and proof at warm room temperature for 45–75 minutes, until the dough is puffy and just about doubled and springs back slowly when pressed gently with a fingertip.

Bake

Preheat the oven to 180°C (350°F). Whisk the reserved egg with a teaspoon of water and brush the loaf gently to glaze. Bake the loaf for about 30–35 minutes (smaller loaves or buns 18–25 minutes) until deep golden brown and an instant-read thermometer inserted into the center reads 92–96°C (198–205°F). If the top browns too quickly, tent loosely with aluminum foil for the final 10 minutes.

Cool

Remove the brioche from the oven, let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely for at least 1 hour before slicing. Cooling prevents a gummy crumb.

Combine butter and cheese

In a medium bowl, add the room-temperature unsalted butter and crumble in the blue cheese. Use a fork or spatula to mash and blend until the mixture is smooth with small, evenly distributed blue cheese pieces. The butter should be spreadable but still hold shape.

Season

Stir in the lemon juice, 1/4 teaspoon salt, and black pepper. Taste and adjust: blue cheese is salty, so add more salt only if necessary. If you prefer a milder flavor, use 60 g blue cheese instead of 80 g.

Chill and shape

Spoon the butter onto plastic wrap, shape into a log about 10–12 cm long, and wrap tightly. Chill in the refrigerator for at least 30 minutes to firm up. Alternatively, place the butter in a small bowl and chill until ready to serve. Bring to cool-room temperature 10–15 minutes before serving to soften slightly.

Blanch chives (optional for brighter color)

Bring a small pot of water to a boil. Prepare an ice bath. Blanch the chives for 5–8 seconds, then immediately plunge into the ice bath to set color. Drain and pat dry. This step is optional but yields a greener oil.

Blend

Place the chives and neutral oil in a blender or use an immersion blender with a tall container. Add 1/4 teaspoon salt and the optional lemon zest. Blend on high until a vibrant green, homogenous oil forms, about 30–60 seconds. If you prefer a milder chive flavor, reduce chives to 20 g or mix half chives / half parsley.

Strain and store

For a smooth oil, strain through a fine-mesh sieve or chinois, pressing to extract as much oil as possible. Transfer to a small bottle or jar. Store refrigerated for up to 5 days; bring to room temperature before use so the oil flows easily. If oil solidifies in cold storage, let sit at room temperature.

Slice the cooled brioche with a serrated knife into slices about 1.5–2 cm thick. Spread a generous portion of the blue cheese butter on warm or room-temperature slices so it softens and melts slightly. Drizzle a small amount of chive oil over the buttered brioche or serve the oil on the side for dipping. Garnish with extra chopped fresh chives or a light grind of black pepper if desired.