Fresh Yeast Brioche
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 2 large loaves
  • One 2-ounce cake of Fleishmann’s fresh yeast
  • 1¼ cups lukewarm water
  • ⅔ cup sugar, plus a teaspoon
  • 2½ teaspoons salt
  • ⅓ cup melted butter
  • Approximately 6-7 cups of bread flour
  • 2 large eggs and 2 egg yolks, beaten
  • Glaze: 1 whole egg, beaten
  • Sesame or poppy seeds
  • Two 9″x5″ loaf pans
  1. Put the water into a large mixing bowl. Crumble the yeast into the water along with a teaspoon of sugar. Let the mixture stand for a couple of minutes to let the yeast dissolve.
  2. Add the sugar, butter, salt, and beaten eggs to the yeast mixture. Stir in flour, one cup at a time, until the dough forms a thick, wet mass. Let the dough rest 10 minutes.
  3. Dump the content of the mixing bowl onto the kitchen counter or a marble slab. Knead the dough for 10 to 12 minutes, adding in more flour as needed. The dough should be elastic, smooth, and satiny.
  4. Place the dough in an oiled mixing bowl and cover tightly with plastic wrap. Let the dough rise for one hour in a warm spot.
  5. After one hour, take the dough out and divide it into two equal portions. Cut each portion into thirds and form each piece into a smooth ball. Place three balls side by side in a greased loaf pan.
  6. Brush the tops of the dough balls with the egg wash. Sprinkle the seeds on top. Give the dough with another coat of eggwash to seal in the seeds.
  7. Cover the two loaf pans with kitchen towels and let the dough rise for the second time in a warm spot for 45 minutes.
  8. Preheat the oven to 350 degrees F and bake the bread for 45 minutes. Let the finished bread rest for 10 minutes before removing it from the pan. Let the bread cool completely on a cooling rack before slicing.
Recipe by SheSimmers at