Classic Brioche: Classic Brioche Loaf

Preparation info

  • Difficulty


Appears in

The Baking Bible

By Rose Levy Beranbaum

Published 2014

  • About
Oven Temperature 350°F/175°C
Baking Time 30 to 40 minutes


Egg Glaze

1 large egg yolk 1 tablespoon plus ½ teaspoon (17 ml) 0.7 ounce 19 grams
heavy cream 1 teaspoon (5 ml) . .

Special Equipment

One 8½ by 4½ inch (6 cups) loaf pan, lightly coated with nonstick cooking spray, oil, or butter

Press or roll the dough into a rectangle 7½ inches wide and about 5 inches long. Roll it from the top in three turns, being sure to brush off any excess flour, pressing with your thumbs to seal the dough. Place it, seam side down, in the prepared pan, pressing it down firmly. Cover it with plastic wrap lightly coated with nonstick cooking spray, and allow it to rise at room temperature until the top of the dough reaches the top of the pan, 1½ to 2 hours.


Make the Egg Glaze

In a small bowl, whisk together the egg yolk and cream. Cover tightly with plastic wrap to prevent evaporation.

Preheat the Oven

Twenty minutes or more before baking, set an oven rack at the lowest level of the oven and preheat the oven to 350°F/175°C.

Glaze, Slash, and Bake the Brioche

Brush the top of the dough with the egg glaze. With a sharp knife or straight-edge razor blade, make a ¼ to ½ inch deep, lengthwise slash in the dough, starting about 1 inch from either end of the pan. Set the pan in the oven. Bake for 35 to 40 minutes, or until golden brown and an instant-read thermometer reads 190°F/88°C.

Unmold and Cool the Brioche

Unmold the brioche onto a wire rack. Allow it to cool until it is barely warm, at least 2 hours.


Room temperature, 2 days; airtight: frozen, 2 months.