Brioche Loaf

Brioche Loaf, sliced

15 g fresh yeast
60 g milk
60 g flour

Dissolve yeast in warm milk. Add flour and combine. Leave covered in a warm place until it doubles it’s volume.


250 g flour
150 g eggs (that is about 3 large eggs; if they weight more, save the rest for finishing)
4 g salt
15 g powdered sugar
120 g butter, at room temperature

Add all the ingredients to the starter and knead into smooth dough. Kneading by hand will take about 20 minutes :) After you’re done, measure 2 250 g pieces of dough. Flatten each piece into ellipse shape.

Making Brioche Loaf

Fold longer sides.

Making Brioche Loaf

And roll.

Making Brioche Loaf

Place rolled dough into slightly oiled loaf pan. Cover and leave in a warm place until it fills the hole pan.

Making Brioche LoafMaking Brioche Loaf

If you have any remaining dough make brioches. I had enough for two. When the dough is fully risen, spread the remaining egg on top. Bake in a preheated oven on 180°C for about 25-30 minutes.

Brioche Loaf

Recept na srpskom, and how it looked when Oklagija made it :).

Note: I am sending this to Susan for YeastSpotting.

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  • Gabriel November 20, 2008 4:02 pm

    My first time here, nice blog. google translate hihi…

  • Rosa’s Yummy Yums November 20, 2008 4:04 pm

    Gorgeous and so light! I’m drooling…Cheers,Rosa

  • Medena November 20, 2008 4:52 pm

    Simply want to bite into it! Beautiful!

  • Kristine November 20, 2008 8:09 pm

    Beautiful bread, looks perfect for Sunday morning French Toast. 20 minutes kneading by hand is a bit much for me though, any idea how long in a stand mixer?

  • Tartelette November 20, 2008 8:27 pm

    Straight to the point! Wish it werre straight to my tummy instead!

  • Colin Woon November 20, 2008 8:38 pm

    Looks really really yummy!

  • Y November 21, 2008 1:24 am

    Beautiful! Love the photos :)

  • MeetaK November 21, 2008 1:31 am

    oh this looks so delicate and sensational! sounds easy enough to do too.

  • SweetSensation November 21, 2008 1:35 am

    božanstveno izgleda! ove bioše moram čim prije isprobati :))

  • Marija November 21, 2008 2:32 am

    @Kristine – I really don’t know. I don’t have a good stand mixer so I knead by hand. I guess when the dough stops sticking it’s done.

  • Carmen Tye November 21, 2008 7:24 am

    First time here and loved your blog! Your bread looks great, my pc screen is in danger :-)I’m following you!thank’s for the great pic’s and recipes

  • Kelly November 21, 2008 10:59 am

    That dough is just gorgeous. It looks perfect. Your recipe is so simple and fuss-free – love it! Thank you for sharing.

  • miri November 21, 2008 4:31 pm

    Your photos are stunning, as are your brioches!

  • Susan/Wild Yeast November 21, 2008 8:31 pm

    Beautiful — lightness itself! I love the double loaf shape. Thanks so much for joining in YeastSPotting!

  • toxobread November 21, 2008 8:59 pm

    Great photos! Your brioche looks very delicious.

  • Daily Spud November 22, 2008 6:09 am

    They look absolutely stunning – I’m drooling…

  • pixen November 22, 2008 6:35 am

    wonderful recipe!!! There’s a bread that looked brioche-like from Kyoto, Japan. They claimed it’s Danish bread but to me it tasted like (exactly) like brioche and tasted great when toasted. This recipe is definitely a keeper ..for me. Thank you so much for sharing. Now, I can try to bake it…

  • Inmaculada (Adi) November 22, 2008 11:23 am

    Maravilloso¡ Gracias.Best regards from Spain.

  • studena November 23, 2008 12:53 am

    nažalost ovo nije tijesto za svaki dan :(ja ih radim (slično) jednom godišnje, da se bar duša najede (a sad visim na tvojim slikama da se i oči najedu :)) )

  • Teena in Toronto November 24, 2008 6:00 am

    They look delish!Happy blogoversary!

  • farida November 24, 2008 10:18 pm

    Gorgeous brioche, Marija!

  • Jude November 29, 2008 12:31 pm

    Looks so nice and fluffy, Marija. Yum.

  • Raminta April 16, 2009 2:02 pm

    “remaining egg”???is that one of the three or the extra egg?

  • Marija April 16, 2009 2:19 pm

    @Raminta – You will need 150 g of eggs for the recipe. 3 large eggs is a little more than 150 g (measure them without the shells). If it’s more you will have about 10-15 g of eggs remaining after measuring. That is what you use for spreading over the risen loaf.

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