Looking for the perfect pan brioche recipe that’s as rich and indulgent as it is easy to bake? This buttery brioche loaf is everything you love in a soft bread golden crust, delicate crumb, and a heavenly aroma that fills your kitchen.
Whether you’re planning a lazy Sunday brunch, craving homemade brioche for breakfast, or needing a reliable dough for French toast or bread pudding, this soft enriched bread will never disappoint.
Plus, if you’re curious about similar bread styles, check out this brioche bread recipe: a buttery, fluffy delight for inspiration.
Why You’ll Love This Pan Brioche Recipe
Rich Flavor Meets Fluffy Texture
This pan brioche isn’t your everyday loaf. It’s a soft enriched bread made with real butter, milk, and eggs. Every bite melts in your mouth with a mildly sweet taste that’s perfect for any meal.
A Versatile Brioche Bread for Every Meal
Make French toast, sandwiches, or pair with soup. Your buttery brioche loaf becomes the highlight of any table. For an extra treat, try a twist like chocolate marble brioche for a dessert-style version.
Beginner-Friendly But Bakery-Worthy
You don’t have to be a professional baker to master this homemade brioche. Our simple instructions walk you through every step.
📋 Ingredients Notes For Pan Brioche Recipe
The secret to an irresistible pan brioche lies in using the right ingredients in the right proportions.
Flour
All-purpose flour works, but bread flour gives a chewier brioche bread texture.
Yeast
Active dry or instant yeast works beautifully for making this soft enriched bread rise perfectly.
Milk
Use whole milk to give your buttery brioche loaf that creamy, melt-in-the-mouth texture.
Eggs
They enrich the dough, adding moisture and softness that defines a proper homemade brioche.
Sugar
Balances the flavor and supports yeast growth. Essential in sweet brioche and versatile enough for savory.
Butter
Do not skimp! Butter gives your pan brioche its signature richness and softness.
Key ingredients for a soft and buttery pan brioche
How to Make Pan Brioche Recipe
Follow These Simple Steps to Make the Perfect Pan Brioche
1. Prepare the Yeast
In warm milk, dissolve sugar and yeast. Let the mixture sit until it bubbles — a sign of healthy fermentation for your brioche bread.
2. Combine Ingredients
Add eggs and flour, and mix until a sticky dough forms. This will become the base of your homemade brioche.
3. Add the Butter
Slowly knead in the butter until your dough transforms into a smooth, elastic ball. This step defines a true buttery brioche loaf.
4. Let it Rise
Let the dough rest for at least 1 hour until doubled in size. Your soft enriched bread is coming to life!
5. Shape the Dough
Divide and shape into a loaf, placing into a greased pan. You can also braid or twist it for a rustic look.
6. Second Proofing
Allow your pan brioche to puff up again before baking. This step ensures tenderness.
7. Bake
Bake at 350°F for 30–35 minutes. Brush with egg wash for a golden finish.
Serve your pan brioche with jam or butter for a perfect breakfast
Expert Cooking Tips
- Use bread flour for stronger gluten and chewier texture in your homemade brioche.
- Don’t rush the proofing good soft enriched bread takes its time to rise.
- Chill the dough overnight for deeper flavor and easier handling.
- Use a thermometer to check for doneness: your pan brioche is ready at 190°F internally.
Variations and Substitutions
Sweet Pan Brioche Variants
Add dried fruits, orange zest, or go chocolatey like this chocolate marble brioche.
Savory Herb Brioche
Fold in garlic, thyme, or rosemary and pair with creamy tomato basil soup for a cozy dinner.
Vegan-Friendly Brioche
Make your soft enriched bread dairy-free using almond milk and vegan butter.
Sandwich-Ready Loaf
Try this recipe alongside a healthy homemade sandwich bread for lunchbox options.
🍽 What to Serve with This Recipe
Pan brioche is made for pairing! Here are tasty ways to enjoy it:
- Morning Favorite: Slather with butter or honey, or turn it into French toast.
- With Soup: Ideal with chicken potato soup.
- As a Side: Pair with cheesy garlic pull-apart bread inspired dips.
- Dessert-Style: Layer with whipped cream and berries for a quick treat.
FAQs
Can I freeze pan brioche?
Yes. Slice it first, then store it sealed. Toast to revive the buttery brioche loaf goodness.
Why is my brioche not fluffy?
Under-proofing or too little kneading can ruin your homemade brioche. Give it time and love.
Can I make it without a stand mixer?
Sure! Knead by hand, though it may take a bit longer to develop that soft enriched bread texture.
What’s special about pan brioche?
It’s richer than sandwich bread and incredibly versatile a true star among brioche bread recipes.
Conclusion
Once you try this pan brioche recipe, you’ll never want store-bought again. This homemade brioche is everything a good bread should be soft, fluffy, rich, and perfect for every occasion.
Don’t stop here! Take your bread-baking further with Japanese milk bread or a savory twist like cheesy garlic pull-apart bread.
Happy Cooking With Mouny chef ❤️!
Print
Pan Brioche Recipe
- Total Time: 3 hours 5 minutes
- Yield: 1 loaf 1x
Description
This soft and buttery pan brioche is an irresistible golden loaf made with flour, eggs, milk, and butter perfect for sweet or savory meals.
Ingredients
3½ cups all-purpose flour
¼ cup granulated sugar
2¼ tsp active dry yeast
1 tsp salt
¾ cup warm whole milk
4 large eggs (room temperature)
10 tbsp unsalted butter (softened)
1 egg (for egg wash)
1 tbsp milk (for egg wash)
Instructions
In a small bowl, combine warm milk, yeast, and sugar. Let sit for 10 minutes until foamy.
In a large bowl, whisk together flour and salt.
Add the eggs to the milk mixture and beat lightly.
Gradually mix wet ingredients into the dry ingredients until a sticky dough forms.
Knead the dough for 5–7 minutes, then gradually incorporate the softened butter one tablespoon at a time.
Continue kneading until the dough is smooth, elastic, and pulls away from the bowl.
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm place until doubled in size (about 1½ hours).
Punch down the dough and shape it into a loaf or divide into 3 pieces to braid.
Place into a greased loaf pan. Cover and let rise again for 45–60 minutes until puffy.
Preheat oven to 350°F (175°C).
In a small bowl, whisk together 1 egg and 1 tablespoon of milk for the egg wash. Brush over the top of the dough.
Bake for 30–35 minutes or until golden brown and the loaf sounds hollow when tapped.
Let cool completely before slicing.
Notes
You can refrigerate the dough overnight after the first rise for more flavor. For a dairy-free version, substitute butter and milk with plant-based alternatives. A kitchen thermometer helps ensure it’s fully baked aim for 190°F internally.
- Prep Time: 2 hours 30 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 slice
- Calories: 245 kcal
- Sugar: 5g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg
Keywords: Keywords pan brioche, buttery brioche loaf, homemade brioche, soft enriched bread