This brioche uncut loaf is a rich, tender French bread made with a high proportion of butter and eggs, giving it a golden, pillowy crumb and a delicate, slightly sweet flavor. Unlike a standard sandwich loaf, this version is baked as one large, uncut loaf, which keeps the interior incredibly moist and makes it perfect for slicing thickly for French toast, toast, or simply tearing apart at the table. The technique of building the dough slowly—adding butter gradually and using a long, cold rise—is what creates the signature airy, buttery texture that makes brioche so special.
Ingredients
- 4 cups (500 g) all-purpose flour, plus more for dusting
- 1/4 cup (50 g) granulated sugar
- 2 1/4 teaspoons (7 g) instant yeast (one packet)
- 1 1/2 teaspoons (9 g) fine sea salt
- 6 large eggs (300 g), at room temperature
- 1/4 cup (60 ml) whole milk, at room temperature
- 1 cup (226 g) unsalted butter, very soft but not melted, plus extra for greasing
- 1 egg yolk beaten with 1 tablespoon milk, for egg wash
Instructions
- Mix the dry ingredients: In the bowl of a stand mixer fitted with the dough hook, whisk together the flour, sugar, yeast, and salt until combined.
- Add wet ingredients: Add the eggs, milk, and softened butter to the dry mixture. Mix on low speed for 2 minutes until a shaggy dough forms. Scrape down the sides of the bowl.
- Knead: Increase the speed to medium and knead for 8–10 minutes. The dough will be very soft and sticky at first, but it will gradually pull away from the sides and become smooth, shiny, and elastic. It should pass the windowpane test (a small piece stretches thin without tearing). If it doesn’t, knead for another 2–3 minutes.
- First rise: Grease a large bowl with butter. Place the dough in the bowl, turn to coat, and cover with plastic wrap. Let it rise in a warm place (about 75°F/24°C) for 1 to 1.5 hours, or until doubled in size.
- Chill the dough: Punch down the dough gently, cover the bowl tightly with plastic wrap, and refrigerate for at least 4 hours, or overnight (up to 12 hours). This step is essential—it firms the dough for shaping and deepens the flavor.
- Shape the loaf: Turn the chilled dough out onto a lightly floured surface. Gently press it into a rectangle about 10×8 inches. Fold the top third down and the bottom third up (like a letter). Then, roll the dough up from the short end into a tight log. Pinch the seam to seal.
- Second rise: Place the shaped loaf seam-side down into a greased 9×5-inch loaf pan. Cover loosely with lightly oiled plastic wrap and let it rise in a warm place for 1.5 to 2 hours, until it is puffy and has risen just above the rim of the pan.
- Preheat and brush: About 20 minutes before baking, preheat your oven to 350°F (175°C). Gently brush the top of the loaf with the egg wash, being careful not to deflate it.
- Bake: Bake for 35–40 minutes, until the top is deep golden brown and the internal temperature reaches 190°F (88°C) on an instant-read thermometer. If the top browns too quickly, loosely tent with foil after 20 minutes.
- Cool: Remove from the oven and let the loaf cool in the pan for 10 minutes. Then turn it out onto a wire rack to cool completely before slicing. The loaf will be very soft; slicing while warm will compress it.
Tips
- Butter temperature is key: The butter must be very soft (like mayonnaise) but not melted. If melted, it will make the dough greasy and prevent proper gluten development. If your kitchen is cold, microwave the butter in 5-second bursts until pliable.
- Don’t skip the cold rise: Chilling the dough overnight not only makes it easier to handle but also slows fermentation, which develops a more complex, buttery flavor. If you’re short on time, a 4-hour chill is the minimum.
- Use a thermometer for doneness: Because brioche is rich and browns quickly, it’s easy to over-bake. The internal temperature of 190°F (88°C) ensures the center is fully cooked without drying out the crumb.
- Flour substitution: You can substitute up to 1 cup (120 g) of all-purpose flour with bread flour for a slightly chewier texture, or use all bread flour for a sturdier loaf. For a gluten-free version, use a 1:1 gluten-free baking flour blend, but expect a denser crumb.
Serving Suggestions
Slice the brioche thickly and serve it toasted with butter and jam for breakfast. It also makes exceptional French toast—the rich crumb soaks up custard beautifully. For a savory twist, use it for grilled cheese sandwiches or as the base for bread pudding. For dessert, serve slices with fresh berries and whipped cream, or spread with chocolate hazelnut spread.
Variations
- Chocolate chip brioche: Fold 1 cup (175 g) of dark chocolate chips into the dough just before the first rise.
- Orange zest brioche: Add the zest of one orange to the dry ingredients for a citrusy aroma.
- Cinnamon sugar swirl: After the first rise, roll the dough out and sprinkle with a mixture of 1/4 cup (50 g) sugar and 1 tablespoon cinnamon, then roll up as directed.
- Savory brioche: Reduce the sugar to 1 tablespoon and add 1 teaspoon of dried herbs (like thyme or rosemary) and 1/2 cup (60 g) of grated Gruyère cheese to the dough.
Storage and Reheating
Store the uncut loaf in a paper bag at room temperature for up to 2 days. For longer storage, wrap it tightly in plastic wrap and then in foil; freeze for up to 3 months. To reheat a whole loaf, place it in a 300°F (150°C) oven for 10–15 minutes until warm. For slices, toast them in a toaster or under the broiler for 1–2 minutes per side. Never refrigerate brioche—it will go stale faster.
Frequently Asked Questions
Can I make this brioche without a stand mixer? Yes, but it’s a workout. You can knead by hand on a lightly floured surface for 15–20 minutes, using a bench scraper to help gather the sticky dough. The key is to add the butter gradually, a few cubes at a time, and keep kneading until smooth and elastic.
Why is my brioche dough so sticky? Brioche is a very wet dough by design—that’s what makes it tender. As long as you knead it long enough (8–10 minutes) it will come together. If it’s impossibly sticky after 10 minutes, add 1–2 tablespoons of flour, but no more.
Can I use active dry yeast instead of instant? Yes. Use the same amount (2 1/4 teaspoons), but dissolve it in the warm milk (about 110°F/43°C) with a pinch of sugar for 5–10 minutes until frothy before adding to the dry ingredients. Reduce the milk in the recipe to 1/4 cup total.
Why didn’t my loaf rise in the oven? This usually happens if the dough was over-proofed during the second rise—it ran out of energy. The second rise should be just until the dough is puffy and reaches the rim of the pan, not doubled. Also, make sure your oven is fully preheated.
Can I bake this as a free-form loaf? Yes. Shape it into a round or oval and place on a parchment-lined baking sheet. The bake time will be similar, but check for doneness at 30 minutes.
Is brioche safe to eat if it’s slightly undercooked? No. Because it contains eggs, the internal temperature must reach at least 160°F (71°C) for food safety. Always use a thermometer to confirm it reaches 190°F (88°C) for the best texture.
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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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