This recipe gives you two classic, enriched breads from one versatile dough: a tender, buttery brioche and a soft, slightly sweet white bread. Both are perfect for sandwiches, French toast, or simply toasted with butter. The dough is straightforward to make, and the result is a bakery-quality loaf that fills your kitchen with an incredible aroma.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast (one packet)
- 1 1/2 tsp (9 g) salt
- 1/2 cup (120 ml) whole milk, warmed to about 110°F (43°C)
- 4 large eggs, at room temperature
- 1/2 cup (113 g) unsalted butter, softened, plus more for greasing
- 1 egg beaten with 1 tbsp water, for egg wash (optional)
Instructions
- In a large bowl or the bowl of a stand mixer, whisk together the flour, sugar, yeast, and salt.
- Add the warm milk, eggs, and softened butter. If using a stand mixer, fit it with the dough hook. Mix on low speed until the dough starts to come together, about 2 minutes. Increase speed to medium and knead for 8-10 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. The dough will be soft and slightly sticky. If kneading by hand, turn the dough out onto a floured surface and knead for 10-12 minutes, adding flour only as needed to prevent sticking.
- Shape the dough into a ball and place it in a lightly greased bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in size, about 1 to 1 1/2 hours.
- Punch down the dough to release air. Turn it out onto a lightly floured surface. For a single loaf, shape it into a rectangle and roll it up into a log. For two smaller loaves, divide the dough in half and shape each into a log. Place the log(s) into a greased 9×5-inch loaf pan (or two 8×4-inch pans).
- Cover loosely with plastic wrap or a towel and let rise again until the dough has risen about 1 inch above the rim of the pan, about 45 to 60 minutes.
- Preheat your oven to 350°F (175°C). If using, gently brush the top of the loaf with the egg wash.
- Bake for 30-35 minutes, until the top is deep golden brown and the loaf sounds hollow when tapped on the bottom. If you have an instant-read thermometer, the center of the bread should read 190°F (88°C).
- Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Tips
- Butter temperature: Use very soft butter, but not melted. If the butter is too cold, it will be difficult to incorporate and the dough will take longer to knead. If it’s melted, the dough may be too sticky and greasy.
- Yeast check: If you’re not sure your yeast is active, proof it first. Dissolve the yeast in the warm milk with a pinch of sugar and let it sit for 5-10 minutes until frothy. If it doesn’t foam, the yeast is dead and you need a new packet.
- Sticky dough: This dough is intentionally soft and a bit sticky. Resist the urge to add too much flour during kneading, as this will make the bread dense. Use a dough scraper to help handle it.
- Egg wash: For a shiny, golden crust, brush the loaf with egg wash just before baking. For a softer, matte crust, skip the egg wash and brush with melted butter after baking.
Serving Suggestions
Slice and serve warm or toasted with butter and jam. It makes excellent French toast, bread pudding, or the base for a classic grilled cheese sandwich. For a savory twist, use it for a BLT or a turkey club. Brioche also pairs beautifully with coffee or tea.
Variations
- Brioche à Tête: For the classic French shape, divide the dough into 10-12 balls and place them in a fluted brioche mold, with a smaller ball of dough nestled on top of each.
- Chocolate Chip Brioche: Gently knead 1 cup (175 g) of chocolate chips into the dough after the first rise.
- Herb and Garlic White Bread: Add 1 tablespoon of dried herbs (like rosemary or thyme) and 2 minced garlic cloves to the dry ingredients.
- Cinnamon Raisin: Add 1 tablespoon of ground cinnamon to the dry ingredients and 1 cup (150 g) of raisins during the final knead.
Storage and Reheating
Store the bread in an airtight container or bread box at room temperature for up to 3 days. For longer storage, wrap the cooled loaf tightly in plastic wrap and then foil, and freeze for up to 3 months. To thaw, leave it at room temperature for several hours or overnight. To reheat, place slices in a toaster, or wrap the whole loaf in foil and warm in a 300°F (150°C) oven for 10-15 minutes.
Frequently Asked Questions
Can I use bread flour instead of all-purpose? Yes, you can substitute bread flour for a slightly chewier texture. You may need to add an extra tablespoon or two of milk, as bread flour absorbs more liquid.
My dough isn’t rising. What went wrong? The most common reasons are that the yeast is old or the liquid was too hot (over 120°F/49°C) and killed the yeast. Always check the expiration date on your yeast and use a thermometer to ensure the milk is at the right temperature.
Can I make this dough in a bread machine? Yes, you can use the dough cycle. Add the ingredients in the order recommended by your machine’s manufacturer, and let the machine knead and do the first rise. Then shape, do the second rise, and bake in the oven as directed.
Why is my bread dense and heavy? This usually happens if you added too much flour during kneading, or if the dough didn’t rise enough before baking. Be patient with the rise times and trust the soft, slightly sticky texture of the dough.
Can I use salted butter? Yes, just reduce the added salt to 1 teaspoon. If you use salted butter and the full amount of salt, the bread may taste too salty.
How do I know when the bread is done? The top should be deep golden brown, and the loaf should sound hollow when tapped on the bottom. An instant-read thermometer inserted into the center should read 190°F (88°C).
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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