Brioche loaf bread

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Brioche loaf bread became a classic, each monday night, which by the way we used to call the “bread mondays”, my sister and I would decide which rbead to make, either a new recipe or one we had previosuly tried, and each monday, our father would ask for us to make this loaf.

This is his favorite, he calls it “mattress” because he says is so fluffy and soft, and he always eats it with some nutella or marmalade on top, or even better with some cream cheese and nuttela.

We would make this loaf and sit to eat it while talkung about a lot of things, and there wouldn´t be anything left for the next day, each would eat several slices, along with some milk or hot chocolate, depending on the weather.

Brioche loaf bread
Prep Time
45 mins
Cook Time
30 mins
Resting time
3 hrs 30 mins
Total Time
4 hrs 45 mins
Course: Breakfast
Cuisine: American, French
Servings: 12
For the sponge:
  • 1 C (4.60 oz) (130 gr) all purpouse flour
  • 2 1/4 tsp (0.25 oz) (7 gr) dry active yeast
  • 1/2 C (4 fl oz) (120 ml) milk warm
For the dough:
  • 6 eggs
  • 1/2 C (3.50 oz) (100 gr) white sugar
  • 1 tbsp (0.90 oz) (25 gr) honey
  • 3 1/4 C (14.90 oz) (423 gr) all purpouse flour
  • 2 tsp (0.50 oz) (14 gr) salt
  • 1 C (7.90 oz) (225 gr) salted butter at room temperature
For the egg wash:
  • 1 egg beaten
  1. To make the sponge, in a big bowl place the flour along with the milk and yeast and mix until integrated. Let it sit for 30 minutes.

  2. After it has risen, add the eggs, sugar and honey and stir. Then mix in the flour and salt and mix using a wooden spoon or your bare hands until a sticky dough forms. Place the dough on the kitchen counter and knead by hitting the dough and folding it onto itself for about 10 minutes until it forms better.

  3. Add in a third of the butter to the dough and knead for 5 minutes. Repeat this process twice until the whole butter is integrated and the dough in soft and elastic. It is important not to add more flour since the kneading is what will give shape to the dough (this whole kneading process can also be made in a standing mixer with a dough hook on).

  4. Once ready, form a ball with the dough and put it in a clean bowl greased with some oil so it doesn´t stick. Cover with a towel and let the dough rise for one hour and a half so they double in size.

  5. Using some butter grease two rectangular pans of about 9.80 x 3.50 inches (25cm x 9cm). Once it has doubled in size, turn our the dough onto a floured surface and divide it in two equal parts. Take one of the parts and divite it into 6 pieces to form a ball out of each piece. Place the 6 balls in one of the pans and repeat the same with the remaining dough to get two loaves. Cover both with a kitchen towel and let them rise again for 1 hour and a half until they double in size.

  6. Preheat the oven to 175ºF (180°C). Once the breads have doubled in size, brush them with some beaten egg and bake for 30 minutes until they turn golden brown.

  7. Once ready, let it sit for 15 minutes at least and then enjoy.

Author: Andrea Gámez

Interior designer, Photographer, Food blogger and lover, painting entusiast and a sucker for art. / MEXICO

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