Brioche Loaf
This bakery-worthy brioche recipe is the perfect weekend bake—light, buttery, and perfectly balanced between sweet and savory.
- Yield: 2 Loaves
- Prep Time: 24 hr
- Cook Time: 40 min
Ingredients
Instructions
- Measure all ingredients.
- Place all ingredients except sugar and butter into the bowl of a stand mixer.
- Mix on low (speed 1) for 7 minutes, until combined and the dough begins developing gluten.
- Add the sugar and mix on medium (speed 2) for 8–10 minutes, until the dough is smooth and fully developed.
- Add room temperature butter and continue mixing on medium (speed 2) for 4–5 minutes, until fully incorporated.
- Transfer the dough to a lightly oiled container with room to double. Cover with a lid.
- Refrigerate for 12–20 hours to bulk ferment and develop flavor.
- Lightly spray or oil two 8 x 4" loaf pans.
- Turn the cold dough onto a lightly floured surface, cut in half into two 425g pieces, and using a 3–4-fold method, shape each into a tight 8” log.
- Place each log into a prepared pan.
- Proof in a warm, humid spot (80–90°F / 26–32°C, 80% humidity) until doubled in volume.
- Alternatively, proof at room temp (68–70°F / 20–21°C), loosely covered with plastic, for 3.5–5 hours, until doubled in volume.
- When ready, the dough should spring back ⅓ to ½ of the way when gently pressed.
- Preheat your oven to 375°F.
- Apply egg wash: 100% egg for a darker shiny finish, or 60/40 egg-to-water for a lighter one.
- Bake for 30–40 minutes, until golden brown and fully baked.
- Cool completely with good airflow before slicing, serving, and enjoying!
Products Used In The Recipe
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About the Chef
Meet Chef Jesse Dodson
Jesse Dodson started working in bakeries as a teenager and found a lifelong passion for bread and pastries which he has pursued for three decades. Over time he has baked in many different settings, including wood fired artisan bread in the back of a barn, fine dining pastry, wholesale production bakeries, and for many years, managed an in-store, from scratch bread program for a popular chain of PNW grocery stores. Product development and technical training are his favored tasks in the bakery industry. He also enjoys merchandising and helping bakeries find improvements in quality and efficiency.
“To me, baking is the art of transforming simple, quality ingredients into sensuous, edible delights”
Jesse lives in Portland, Oregon and spends his time outside the bakery cooking, especially over wood fire, gardening, playing music, and riding motorcycles.
Learn more about Jesse's recipe consulting on his website below.