Soft Brioche Bread — Homemade Milk Bread Recipe You Can Make by Hand

If you’ve ever wanted a loaf that feels fancy but still totally doable in your own kitchen, Brioche Bread is that loaf. It’s rich, buttery, slightly sweet, and honestly… kind of magical. One slice and you’ll get why people obsess over it. It’s a little pastry-like, a little cake-like, and a whole lot of yum. Plus, it fits into so many Homemade Milk Bread Recipes that you’ll wonder why you didn’t start making it sooner.

What makes brioche so fun is its versatility. Toast it, turn it into French toast, stack it into a next-level sandwich, or shape it into Brioche Bread Buns for burgers that taste like a weekend treat. And here's the best part: you can totally make this Bread By Hand—no fancy mixer, no drama. Just you, a bowl, and a little arm workout. Worth it? Absolutely.

Now, if you’re into Copycat Restaurant Bread Recipes, this one hits that sweet spot between indulgent and approachable. Want to whip up some elevated Dough Snacks? Brioche has your back. Need something soft but sturdy for breakfast or lunch? This loaf handles it. It’s basically the overachiever of Bread Products, but in a cute, humble way.

Let’s talk practicality for a sec. Brioche seems intimidating, but trust me—you’ve got this. The secret? A balanced dough and a little patience. Knead it until smooth and don’t rush the rise. Bold tip: If the dough looks too sticky, give it a tiny flour boost, but keep it soft. That’s the trick to a cloud-like crumb.

Making an Easy Brioche Bread at home also teaches you How To Make Brioche without stress. And since we're keeping it real, FYI: brioche dough is richer than your average Quick Dough, but that richness is exactly what makes it unforgettable.

Ready to flex your bread skills and impress literally everyone? Let’s make a loaf that tastes like it came straight from a bakery—minus the price tag.

Soft Brioche Bread — Homemade Milk Bread Recipe

A luxuriously tender bread with a gentle sweetness, this brioche is a mix of pastry and cake vibes—perfect for enjoying solo, turning into French toast, or crafting gourmet sandwiches and burger buns.

• Prep Time: 20 mins
• Cook Time: 35 mins
• Rise Time: 11 hrs 30 mins
• Total Time: 12 hrs 25 mins
• Author: Aleda
• Category: Bread

Ingredients

• 1 cup (245 g) whole milk, at room temperature
• ½ cup (100 g) granulated sugar
• 1 packet (≈2 ¼ tsp) active dry yeast
• 2 large eggs, room temperature
• 4 cups (500 g) all-purpose flour, plus up to ½ cup extra if needed
• ½ cup (113 g / 1 stick) unsalted butter, cut into 1-inch chunks, room temperature
• 1 tsp kosher salt

Egg Wash:

• 1 large egg, room temperature
• 1 tbsp whole milk

Instructions

1. In the bowl of a stand mixer with the dough hook, combine milk, sugar, and yeast. Mix briefly on low until blended.
2. Add the eggs gradually, keeping the mixer on low, until fully incorporated.
3. Stop the mixer, then add the flour. Mix on low just until the flour starts coming together. Begin adding the butter, one piece at a time, making sure each piece is well incorporated before adding the next.
4. Sprinkle in the salt, then knead on medium speed for 5–6 minutes. The dough should form a smooth, soft ball. If it sticks to the sides, add flour a tablespoon at a time until the dough pulls away cleanly (about ¼ cup extra total).
5. Lightly grease a medium bowl with nonstick spray. Place the dough inside and turn it over so the top is also coated. Cover and let rise in a warm spot until doubled in size, about 1 hour.
6. Without removing the cover, chill the dough in the fridge for 8 hours or overnight. This slows fermentation and firms the butter for easier shaping.
7. Remove the dough from the fridge and let it rest at room temperature for 30 minutes.
8. On a floured surface, divide the dough into 8 equal portions and shape each into a smooth ball.
9. Grease a 9×5-inch loaf pan. Arrange the dough balls in two rows of four, spacing them evenly. Cover and let rise for 2–2 ½ hours, until doubled.
10. Preheat oven to 350°F (175°C). Mix the egg and milk for the egg wash, then brush it over the top of the loaf.
11. Bake 35–40 minutes, or until the bread reaches an internal temperature of 190°F (88°C). Cover with foil if the top browns too quickly.
12. Let the brioche rest in the pan for 5–10 minutes, then transfer to a wire rack to cool completely before slicing.

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