Braided Brioche Loaves

Braided Brioche Loaves from

This is probably as gourmet as I’ll ever get on this blog but even this isn’t that fancy. Brioche is really just a sweet roll dough and has several applications such as doughnuts, cinnamon rolls and King Cake.

I don’t own a traditional Brioche pan and was wondering how I could make a loaf that would be taller than wide because most of my non pan loaves spread out before they rise up. One night I was watching Diners, Drive-ins, and Dives and they were showing a loaf of challah bread that had been braided and baked in a loaf pan. I knew then that my Brioche problem was solved.

The dough recipe itself is adapted from the wonderful King Cake at Barbara Bakes. Don’t let all the steps scare you away because the mixer does most of the work.

Any leftovers of the bread makes delicious French Toast or could be used in the Caramel French Toast Bake

Braided Brioche Loaves

Prep Time 4 hours
Cook Time 30 minutes
Total Time 4 hours 30 minutes
Servings 2
Author Micha M


  • 3 1/2 cups all purpose flour
  • 2 1/4 teaspoons (1 package) yeast
  • 1 cup milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 6 tablespoons unsalted butter , softened, cut into 12 pieces


  1. Mix 2 1/2 cups of the flour and yeast in the bowl of a stand mixer. Mix with the paddle attachment for 30 seconds or until blended.
  2. In a small sauce pan heat milk, salt and sugar over low heat until milk is warmed (about 120 degrees) and sugar and salt are dissolved.
  3. With the mixer running on low add the warm milk to the flour and mix until well combined. Add the eggs, one at a time, mixing well between additions until a gloppy (for lack of a better word) dough forms.
  4. Clean off paddle and switch to dough hook. Add in remaining 1 cup of flour a tablespoon or two at a time until a soft dough forms. Knead in butter, one piece at a time, making sure the previous piece is kneaded in before adding another.
  5. Knead on low for eight minutes or until the dough clears the sides of the bowl. Add extra flour a tablespoon at a time if too wet or spritz with water if too dry. Make sure to mix dough thoroughly after each addition before adding more water or flour. Stop the mixer and scrape the hook every two minutes.
  6. Scrape dough on a floured surface and knead several times by hand. Form a ball and place ball in a greased bowl. Turn ball over to coat and cover bowl with plastic wrap. Refrigerate for at least 2 hours.
  7. After dough has chilled grease two loaf pans. Divide dough in half and divide each half into thirds. You will have six pieces total. Roll each piece of dough in to a rope just slightly longer than your loaf pan. Pinch one end of three pieces together and braid pinching the other end to seal. Repeat with other half of dough.
  8. Place braids in the prepared loaf pans and cover with plastic wrap. Let rise for about an hour or until doubled.
  9. Bake in a preheated 350 degree oven for 20-30 minutes or until golden brown on top. Cool completely on wire rack before cutting.

Recipe Notes

Adapted from Barbara Bakes




  1. What a great idea to bake it in a loaf pan. Your bread looks amazing. Thanks for the link love!

  2. How soft and fluffy the loaf looks! Perfect crust and lovely texture.

  3. What great looking bread and love your instructions for loaf pans. What size pan do you use? I need to buy some new pans, so your answer will be very helpful. Thanks!!!!!!!

    • Thank you. I used 8 1/2″ x4 1/2″ x 2/1/2″ pans. I got mine at Dollar Tree of all places a couple of years ago. I don’t have the greatest luck with bread pans staying where they should be so I didn’t want expensive ones.

  4. Your brioche is beautiful! I can’t believe that ‘you don’t have the greatest luck with bread’.

  5. I tried this recipe thanks to SRC and they came out great! Great to have found your blog and your recipes!

  6. I’ve been looking for a simpler Brioche recipe–thanks for this, i can’t wait to try it for sticky buns too!


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