Preparation info

  • Difficulty


  • Yield


    loaves, each 9½- by 5½- by 2

Appears in

Stars Desserts

By Emily Luchetti

Published 1993

  • About

A delicious bread to have on hand in and out of the freezer. It is great by itself for breakfast toasted with cinnamon; buttered and soaked with wild Tasmanian honey; or made into desserts like the summer pudding or pear charlotte.


  • 1 teaspoon dry yeast
  • ½ cup warm water
  • 3 tablespoons sugar
  • 6 large eggs
  • 5 cups all-purpose flour
  • teaspoons salt
  • 11 ounces ( sticks) soft sweet butter, cut into 1-inch pieces


Combine the yeast and water in the bowl of an electric mixer. Stir in the sugar and let stand for 10 minutes.

Using the paddle attachment on medium low speed, stir in the eggs. Add the flour and salt, mixing until the flour is almost completely incorporated.

Change the dough hook and slowly add the butter on medium low speed. When all of the butter has been added, increase to medium speed and knead the dough for about 5 minutes, until the butter is completely incorporated.

Put the dough in a bowl, cover it, and let it rise in a warm spot for about 2 hours, until doubled. (The dough can rise overnight in the refrigerator.)

Press the dough into 2 greased loaf pans and let it rise in a warm spot for about 2 hours until doubled.

Preheat the oven to 350 degrees.

Bake the bread for about 30 minutes. When the brioche is done it will be a dark brown color and when tapped on the bottom of the loaf, it should make a hollow sound. Remove it from the pans and place it on wire racks to cool.