Soft Braided Brioche Bread with Freshly Milled Flour
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Few things compare to the satisfaction of pulling a homemade brioche loaf from the oven, especially when it’s made with freshly milled flour. The smell alone is enough to make your kitchen feel warm and inviting. It is soft, buttery, and bakes up with a beautiful golden brown crust—perfect for everything from French toast to sandwiches.
What makes brioche so special is how simple yet indulgent it is. Despite its rich flavor, this bread is made with just a few basic ingredients, and these everyday items come together to create a loaf that’s far beyond the sum of its parts. The combination of butter and eggs gives it that light, airy texture and subtle sweetness that makes it a family favorite.
And don’t worry if you’ve never worked with a dough this rich before. Brioche is surprisingly easy to make, even for beginners!
I think this bread lends itself beautifully to a spring or Easter brunch! Craving more spring recipes? Check out our delicious carrot cake cookies, Easter bunny dinner rolls, or Hawaiian rolls!
Why Freshly Milled Flour Matters
Freshly milled flour is a game-changer for anyone who cares about nutrition, flavor, and baking quality. Unlike store-bought flour, which is stripped of its bran and germ (where most of the nutrients are), fresh milled flour retains all the fiber, vitamins, and healthy oils that make grains a true superfood.
It’s richer in flavor, more filling, and easier to digest—plus, it bakes into the softest, most nourishing breads and treats. The best part? Milling at home is easier than ever with high-quality grain mills like the Nutrimill Classic, a powerful mill perfect for large batches, or the Nutrimill Harvest, a beautiful countertop-friendly mill with a durable stone grinder for a more traditional milling experience.
Once you experience the difference, you’ll never go back to store-bought flour!
Tools & Supplies for making Braided Brioche Bread with Fresh Milled Flour
Grain Mill: Classic or Harvest
Bosch mixer, Ankarsrum Mixer or Kitchenaid Mixer
The best organic wheat berries, cheapest anywhere!
How To Make Soft Braided Brioche Bread with Fresh Milled Flour
Makes 2 loaves
Ingredients:
¾ cup warm milk 175 grams
1 cup softened butter 238 grams
⅓ cup honey 105 grams
4 eggs
2 teaspoons vanilla
4 ½ cups fresh milled hard white wheat 583 grams, finely ground
1 ¾ teaspoons salt
2 ½ teaspoons instant yeast
Egg wash:
1 egg
1 tsp. water
Directions
Add milk, honey, vanilla, and salt to the bowl of a stand mixer and whisk together until combined.
Add in 4 cups (520 grams) of flour, mixing until the dough comes together.
Rest the Brioche Dough
Let sit for 15 minutes – the dough will be crumbly.
Add in eggs.
Cut softened butter into 4 pieces and mix one piece at a time into the dough, about 1 minute each, until each one is fully incorporated. The dough will be sticky.
After adding in the butter, add in the remaining ½ cup (63 grams) of flour and the yeast. The dough should come together better, but will still be somewhat sticky.
Knead the Dough
Knead for 8-15 minutes until the dough is smooth and shiny.
Form dough into a ball and place in a greased bowl.
Let rise for 1 hour in a warm place until slightly risen.
Overnight Ferment
After it has risen a little, punch the dough down, form into a ball again, and refrigerate overnight (10-24 hours).
Remove dough from the fridge and allow to warm up for about 3 hours.
Remove dough from the fridge and allow to warm up for about 3 hours.
Once the dough is room temperature, dump out onto an oiled surface.
Shape the Loaves
Cut the dough in half and cut each half into 3 equal pieces.
Roll up each of the 3 pieces into a log, about 12-14 inches long and 1 inch in diameter.
On one side, connect the 3 ends together by pinching them together.
Next, braid the pieces together, pinching the ends together once you get to the other end.
Repeat this process with the other 3 pieces. So you have two loaves.
You can either place the braided dough into two 9 x 5 inch greased loaf pans or you can place them on a baking sheet lined with parchment paper (or one of each).
Allow to rise in a warm place, covered, for about an hour. They should be pretty well risen, but usually not quite doubled in size.
Preheat oven to 325 degrees F.
Whisk one egg with 1 teaspoon of water and brush over both loaves.
Bake for 32-38 minutes until golden.
Optional: brush with melted butter.
What is brioche bread mainly used for?
Because of it’s richness, many people love to use brioche bread for french toast. The dough is also a great basic dough for other treats like cinnamon rolls, doughnuts, monkey bread, or even hamburger buns.
The dough is rich, but still workable, which means it’s easy to shape into various other breads, like I mentioned above.
Mixing and Kneading Brioche Bread for Best Results
The first thing to remember when making this dough is patience. After the initial dough rest, you’ll slowly add in the eggs and butter, which is what gives this bread its incredibly soft texture. Mixing on low speed is important so you don’t overwork the dough. If the dough mixture looks very wet at first, don’t panic! That’s totally normal. Brioche dough starts out feeling sticky and loose, but as you continue kneading, it transforms into a smooth, elastic dough that’s easy to work with. If you’re unsure whether it’s ready, try the window pane test—gently stretch a small piece of dough between your fingers. If it becomes thin and translucent without tearing, it’s been properly kneaded. If it tears easily, give it a few more minutes in the stand mixer.
Since this dough is enriched with butter and eggs, it doesn’t rise as quickly as a traditional yeast dough. Be sure to let it take its time during the first rise in a warm spot. The dough should puff up noticeably, but don’t expect it to double in size like a standard loaf of sandwich bread. That slow fermentation helps develop flavor and gives brioche its signature airy, tender crumb.
Using Brioche for Other Recipes
One of the best things about homemade brioche is its versatility. If you don’t want to make traditional braided loaves, you can shape the dough into hamburger buns, cinnamon rolls, or even use it for sweet potato brioche variations. This dough is also perfect for making a sourdough brioche recipe by incorporating a sourdough starter in place of yeast.
Storing and Serving Brioche Bread with Fresh Milled Flour
To keep your brioche fresh, store it in an airtight container or under a tight-fitting lid at room temperature for up to 3 days. For longer storage, you can freeze slices for future enjoyment. Simply line your loaf pan with parchment paper, wrap the slices tightly, and freeze. When you’re ready to enjoy, toast them straight from the freezer or let them thaw at room temperature.
If you’ve got leftover brioche, you’re in for a treat! Turning it into French toast is an obvious choice, but you can get creative. Try making this decadent bread pudding for a delicious dessert. Brioche can also make a fantastic base for savory dishes, such as stuffing for a holiday meal, or even used in a French onion soup for a touch of richness. And don’t forget about the classic approach—spread with a little butter and jam for a quick snack!
Brioche Bread FAQ
Brioche is a special kind of bread, and if you’re making it for the first time, you might have a few questions. From handling the sticky dough to making substitutions, I’ve got you covered! Here are some common questions and answers to help you get the best results.
Can I use all-purpose flour instead of freshly milled flour?
Yes, but the texture and flavor will be slightly different. Freshly milled flour adds more depth and nutrition, while all-purpose flour will make a lighter loaf.
Why is my brioche dough so sticky?
Brioche dough is naturally sticky because of the high butter and egg content. It will become smoother as you knead, but using a lightly floured surface or oiling your hands can help make it easier to handle.
Do I have to refrigerate the dough overnight?
Yes, this step is important for flavor development and easier handling. If you’re short on time, you can let it rise at room temperature for a few hours instead, but the taste won’t be quite as rich.
How do I know when my brioche is done baking?
The top should be a deep golden brown, and the internal temperature should reach about 190°F (88°C). If you tap the bottom of the loaf, it should sound hollow.
Can I make this recipe without a stand mixer?
Yes, but be prepared for an arm workout! Kneading brioche by hand takes longer and requires patience, but it can be done by stretching and folding the dough repeatedly.
Why didn’t my brioche rise as much as I expected?
Brioche dough rises more slowly than regular bread dough due to the butter and eggs. Make sure your yeast is fresh and that you’re allowing enough time for the dough to proof in a warm place.
Can I use this dough for other recipes?
For sure! This dough makes fantastic cinnamon rolls, dinner rolls, or even sweet pastries.
Is Brioche Bread Good for Sandwiches?
Yes! It can make really delicious sandwiches! Brioche has a soft, rich and subtle sweetness – it lends itself very nicely to a variety of sandwich fillings.
Soft Braided Brioche Bread with Fresh Milled Flour
Ingredients
- ¾ cup warm milk 175 grams
- 1 cup softened butter 238 grams
- ⅓ cup honey 105 grams
- 4 eggs
- 2 teaspoons vanilla
- 4 ½ cups fresh milled hard white wheat 583 grams finely ground
- 1 ¾ teaspoons salt
- 2 ½ teaspoons instant yeast
- Egg wash:
- 1 egg
- 1 tsp. water
Instructions
- Add milk, honey, vanilla, and salt to the bowl of a stand mixer and whisk together until combined.
- Add in 4 cups (520 grams) of flour, mixing until the dough comes together.
- Let sit for 15 minutes – the dough will be crumbly.
- Add in eggs.
- Cut softened butter into 4 pieces and mix one piece at a time into the dough, about 1 minute each, until each one is fully incorporated. The dough will be sticky.
- After adding in the butter, add in the remaining ½ cup (63 grams) of flour and the yeast. The dough should come together better, but will still be somewhat sticky.
- Knead for 8-15 minutes until the dough is smooth and shiny.
- Form dough into a ball and place in a greased bowl.
- Let rise for 1 hour in a warm place until slightly risen.
- After it has risen a little, punch the dough down, form into a ball again, and refrigerate overnight (10-24 hours).
- Remove dough from the fridge and allow to warm up for about 3 hours.
- Once the dough is room temperature, dump out onto an oiled surface.
- Cut the dough in half and cut each half into 3 equal pieces.
- Roll up each of the 3 pieces into a log, about 12-14 inches long and 1 inch in diameter.
- On one side, connect the 3 ends together by pinching them together.
- Next, braid the pieces together, pinching the ends together once you get to the other end.
- Repeat this process with the other 3 pieces.
- You can either place the braided dough into two 9 x 5 inch greased loaf pans or you can place them on a baking sheet lined with parchment paper (or one of each).
- Allow to rise in a warm place, covered, for about an hour. They should be pretty well risen, but don't expect them to fully double in size.
- Preheat oven to 325 degrees F.
- Whisk one egg with 1 teaspoon of water and brush over both loaves.
- Bake for 32-38 minutes until golden.
- Optional: brush with melted butter.
