Who Doesn’t Like A Good Ol’ Brioche?

For someone who is not hugely big on bread, I love brioche! ❤️❤️ Its fluffy and soft texture makes it my favourite bread to eat, and I am sure that it is also one of many people’s favourites. Whether as a classic burger bun or as a glorious ice cream sandwich, there would certainly be something that tickles your fancy.

Brioche is an enriched dough with eggs and butter, so it does take more time than normal white bread as it takes longer to rise as a result. But trust me when I say that it is definitely worth the effort! 😋 This recipe that I used is very straightforward and remember just a bit of patience is key! 😉

(Psssst I actually think I might have been too patient this time and over-proofed mine… 😅)

This recipe is inspired by the brioche recipe found in ‘How to Make Bread‘ by Emmanuel Hadjiandreou.

Brioche Loaf

Quantity: 1 loaf


10g / 1 tbsp fried/active yeast

60g / ¼ cup whole milk, slightly warmed

250g / 2 cups strong white/bread flour

30g / 2½ tbsp caster sugar

4g / ¾ tsp salt

2 medium eggs

100g / 6½ tbsp unsalted butter, softened


1. In a mixing bowl, add the yeast to the warm milk and stir until it is fully dissolved.

2. Mix the flour, sugar and salt in a separate bowl.

3. Beat the eggs together and add it to the yeast solution. Mix and then add the yeast solution to the flour mixture.

4. Using your hands, mix the mixtures together until they come together to form a wet, sticky dough.

5. Cover and let the dough rest for 10 minutes.

6. After the 10 minutes, knead the dough by pulling a portion of it up from the side and pressing it into the middle. Repeat another eight times, and the dough should start to resist. (This kneading process should not take longer than around 10 seconds.) Cover the dough and let it rise for another 10 minutes.

7. Repeat step 6 one more time.

8. Cut the butter up into small species and push it into the dough.

9. Knead the dough to start incorporating the butter. Cover and let it rise for another 10 minutes.

10. Knead the dough again for the last time, ensuring all the butter is fully incorporated.

11. Cover and let it rise for 1 hour, or until the dough is doubled in size.

12. While waiting, prepare the loaf tin by greasing it with butter.

13. Knock the air out of the dough and transfer it onto a floured work surface.

14. Divide the dough into three equal portions and roll them between your hands to form perfectly round, smooth balls.

15. Place the dough balls across the prepared loaf tin. Cover and let it rise to double in size, which will take around 30-45 minutes.

16. While waiting for the dough to finish proofing, preheat the oven to 200C/400F/Gas 6.

17. Beat an egg with a pinch of salt. Once the dough has finished rising, brush the egg wash all over it. Snip the top of each bump with scissors.

18. Place a cupful of water at the bottom of the oven to create steam. Bake the dough for about 20 minutes, or until golden brown and the loaf makes a hollow sound when tap at the bottom. Cool on a wire rack when ready.

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