A soft, buttery, golden brioche bread recipe perfect for breakfast, brunch, or sandwiches.

Scale

½ cup whole milk, warmed

1 packet active dry yeast

1 cup all-purpose flour

4 large eggs, room temperature

¼ cup granulated sugar

1 tsp salt

3 cups all-purpose flour

1 cup unsalted butter, softened and cut into pieces

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1. Combine warm milk and yeast; let sit 5 minutes. Stir in flour, cover, and rest 30 minutes.

2. Mix eggs, sugar, salt, and sponge in stand mixer. Add flour and knead 5 minutes.

3. Add butter gradually, kneading until smooth.

4. Let rise 1½–2 hours until doubled.

5. Shape dough and place in pans; rise 1 hour.

6. Bake at 375°F for 25–30 minutes.

7. Cool before slicing.

For a richer flavor, refrigerate the dough overnight before baking.

Brioche freezes beautifully—slice before freezing for easy thawing.