Catherine Atkins Buttery Brioche Bread

Catherine Atkinson's Buttery Brioche Bread 甜奶油吐司

A loaf of soft and buttery rich brioche bread. Great to go with a cup of strong coffee!
Course Bread, Breakfast
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 2 hours
Servings 1 x 450g Loaf Pan


  • 275 g bread flour
  • 20 g sugar*
  • 1/2 tsp salt*
  • 3/4 tsp instant yeast
  • 60 g butter, softened
  • 2 small eggs, beaten; add milk to make up to 165ml
  • 1/2 tsp cinnamon (optional)
  • A few handfuls of raisins or dried fruit, cut (optional)


  • Add all ingredients into bread machine. You can bake the entire loaf in the machine. I am using Panasonic SD-P104, mode 9, which includes kneading and 1st proof. I usually wait about 15 mins further after the machine beeps.
  • Remove dough from bread pan. Shape into a ball and let rest for 10 mins.
  • Punch down the dough to remove air. Divide into 3 balls of dough. Roll into a longish shape and scatter some raisins or dried fruits in it if you wish, and swiss roll it up.
  • Place the 3 balls of rolled dough into prepared baking tin. Proof for 45mins - 1 hour. Bake in preheated oven at 180C for 20mins.
  • Cooled completely before storing in air tight container.


Recipe adapted from Bakexcitations
Original recipe uses 30g of sugar, and 3/4 tsp of salt.