The Best Brioche Bread Recipe

TL;DR

John Canell's brioche recipe uses a sponge pre-ferment and slow butter incorporation to create an exceptionally soft, rich, buttery loaf.

Key Points

• 1.The sponge is the foundation of great brioche texture. Combine ½ cup warm milk (120°F), 1 tbsp sugar, one packet active dry yeast, and ½ cup (60g) flour; let bloom 30–45 minutes until foamy before proceeding.
• 2.Active dry yeast is required — not instant. Instant yeast will prevent a proper second rise; if no foam appears after blooming, discard and start fresh with a new packet.
• 3.The full dough needs 8 minutes of machine kneading before butter is added. Mix 3 eggs, 2 tbsp sugar, 1¼ tsp salt, and 2½ cups (300g) flour on medium-low until shiny and elastic with visible stretch.
• 4.Butter must be added one tablespoon at a time to avoid breaking the dough. Use 10 tbsp (140g) softened unsalted butter; European butter yields a richer result due to higher fat and lower water content.
• 5.A braided or pull-apart shape are both valid options for the loaf pan. Divide dough into 3 ropes for a braid, or 6–8 balls for pull-apart style; place in a buttered 8¼-inch pan and allow a second rise until doubled.
• 6.Bake at 375°F for 35–45 minutes, tenting with foil after 25 minutes. Apply egg wash before baking for a golden top; cool at least 30 minutes before slicing, and the finished loaf keeps one week airtight or two months frozen.