Cheap brioche
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: French
Serves: 1 bread
  • For the sponge:
  • 1½ teaspoon of active dried yeast
  • ⅔ cup of lukewarm water
  • ⅔ cup of all purpose flour
  • For the bread:
  • 3 large eggs
  • 2 tablespoons of cane sugar
  • Salt to taste - I usually put about ½ teaspoon worth
  • ¼ cup of salted butter - room temp.
  • 2⅓ cup of all purpose flour
  1. - Start by making the sponge. In a m mixing bowl or in the bowl of the stand mixer, add the active dried yeast, lukewarm water & all purpose flour. Whisk together and let it stand for 20+ minutes or until it has created a bubbly and foamy texture.
  2. - Add the eggs, the sugar and the salt. Mix well.
  3. - Start adding 1 cup of the all purpose flour and you can either mix it well with a hand blender, with a whisk or with the stand mixer. Make clump free paste.
  4. - Alternatively, add the remaining 1⅓ cup of flour and the butter.
  5. - Knead the dough until it's very soft, silky and uniform. This is where the stand mixer with the hook attachment is very useful because you end up with the softest dough ever but, it's absolutely possible to knead it by hand and get outstanding results. Give yourself a m minimum of 6-8 minutes of kneading and the dough should be good by then.
  6. - Prepare a gladdest bowl and add a bit if oil at the bottom. If you used the stand mixer, the dough will be SUPER soft and you'll need to oil your hands in order to detach the dough from the bowl. If you kneaded the dough by hand, it's probably a little harder and simply transfer your boule in a greased bowl. Let rise, covered, in the fridge for two hours.
  7. - Shape the loaf and transfer it in a greased and floured glass loaf pan.
  8. - Let rise for another hour. At the 30 minute mark, pre-heat your oven at 350.
  9. - Brush the top with an egg wash and bake for 45 minutes.
Recipe by Zesty & Spicy at