• Published on Oct 16, 2017
  • Hey all! Sorry for being so terrible with my uploads lately... I've been in a bit of a daze with my boys, new puppy, and new place, so I have to ask for a bit of grace from all of you!!! My wife Rachel has been a freaking shining beacon of an example, so go check out her channel ( if you want watch a real youtuber. ANYWAYS, this bread is on a other level amongst other breads and is such a wonderful thing to use for burger buns and French toast. Give it a go and you'll have one of the best slices of toast in your life.
    MAILING ADDRESS: 18653 Ventura Blvd., #655, Tarzana, CA 91356
    Staub Loaf
    KitchenAid Mixer:
    Boos Walnut Cutting Board:
    Boos Maple Cutting Board:
    Tweezer Tongs:
    KitchenAid Mixer:
    KitchenAid Ice Cream Attachment:
    Induction Stove Top:
    OXO Good Grips Container:
    Shun Kaji Chef Knife:
    Shun Kaji Cleaver:
    Shun Kaji Knife Set:
    All-Clad Sauce Pan:
    All-Clad Fry Pan:
    All-Clad Pot:
    All-Clad Grill:
    All-Clad Strainer:
    All-Clad Mixing Bowls:
    Glass Bowls:
    Cheese Board:
    Marble Slab:
    Temperature Gun:
    Pastry Bag:
    Measuring Spoons:
    Squeeze Bottles:
    Sheet Tray:
    Wire Whisk:
    Offset Spatula:
    Pasta Maker:
    Ring Molds:
    Hand Grater:
    Box Grater:
    Pepper Grinder:
    Mini Carafe:
    Mini Glass Pitcher:
    Porcelain Dish:
    Tart Ramekin:
    Glass Ramekins:
    Ice Cream Scoop:
    Metal Canoli Mold:
    Waffle Iron:
    Gnocchi Board:
    5 cups ap flour
    1 cup milk
    2 tsp dry yeast
    5 large eggs
    1/4 cup sugar
    1 cup butter
    2 tsp salt
    egg wash:
    1 egg yolk
    4 tbsp water
  • Howto & StyleHowto & Style

Comments • 308

  • GirlPower OnFire
    GirlPower OnFire Month ago

    Without the egg, meat recipes, please!

  • Miss Blue
    Miss Blue Month ago

    Why do you cover it when baking.....?

  • Michael Lopez
    Michael Lopez 3 months ago

    BTW, what are the measurements of the ingredients of your brioche? You forgot to put it in your video. It looks good and I want to try it. Please if you dont mind, try giving the measurements in cups and tbsps/tsps. I am not so familiar with grams. Thank you.

  • Mr Wolf
    Mr Wolf 4 months ago

    What is that cast iron pan?

  • rebilacx
    rebilacx 5 months ago

    where the fuck is there a spot in your house that's 95-100 degrees?

  • Destiny Dollman
    Destiny Dollman 6 months ago

    can you do a video of you making bread without using a stand mixer?

  • Salsabil Mazumder
    Salsabil Mazumder 6 months ago +1

    these comments are straight up roasting my guy its ok man i like dense bread

  • Robin Therén
    Robin Therén 7 months ago

    Looks way too dense to be a Brioche, atleast from my experience and from all the brioche breads ive made.

  • Sarah Elmira Royster Shelton


  • Judy Kay Deal
    Judy Kay Deal 10 months ago

    I love this bread, thanks for the video.

  • Cult Nexrh
    Cult Nexrh 11 months ago

    you could at least spread the butter?

  • Joana Pacheco
    Joana Pacheco 11 months ago

    marry me

  • Zahid Ahmed
    Zahid Ahmed Year ago

    So I tried this recipe finally and it came out amazing. I left it in the fridge overnight and made it the next morning. The only question I had was I used active dry yeast and it took like 4 hours for it to rise, is that normal? Was I supposed to use instant dry yeast? My milk didn’t froth after putting in the yeast either.

  • ruqaya fahad
    ruqaya fahad Year ago

    Amazing 💗💗

  • big slimey
    big slimey Year ago


  • Muhammad Rio Nuriman

    Instead of using milk, can i change it into liquidy coconut milk ?

  • Viv Ku'uipo
    Viv Ku'uipo Year ago

    Byron, you indicated the other half could sit ib the fridge till you are ready to use. How long can it sit in fridge? Would that not affect the rising process and affect the density of the dough?

  • Greg Christensen
    Greg Christensen Year ago

    I've made this before! Although I added some fresh cracked black pepper to my dough, my recipe was almost exactly similar. My version didn't come out as smooth and flat as yours did but it tasted good

  • Chaitanya Rao
    Chaitanya Rao Year ago

    No disrespect, But egg wash is not required... it will have a the color u want as it is closed and touching the hot lid which will give the color... i have tried.... thanks for the simple but effective recipe BTW

  • Evamazing
    Evamazing Year ago +1

    I love how you put the ingredients and stuff you used in the description

    MRSCOFFEE82 Year ago


  • Elementsage
    Elementsage Year ago

    Brioche should be a lot softer than this

  • Les_space
    Les_space Year ago

    Can you please do sushi next

  • dikhetto
    dikhetto Year ago

    music please

  • Phthalo
    Phthalo Year ago


  • Denae Kilgore
    Denae Kilgore Year ago

    Can you make something with gelatin?

  • Vanessa Bhagaloo
    Vanessa Bhagaloo Year ago

    So perfect,your recipes everything is just so perfect!

  • Phuongle Nguyen
    Phuongle Nguyen Year ago

    Impressive and quick...

  • Moonchevre
    Moonchevre Year ago

    What a beauty! I fell in love with the cake pan until I saw the price... 🤣🤣🤣

  • Queen of kitchen
    Queen of kitchen Year ago

    Awesome recipe

  • Thomas Shue's World

    what butter do you use?

  • Jack Browsing
    Jack Browsing Year ago

    Warm spot of the kitchen? My kitchen is pretty much ambient across the board. Also just prove it somewhere consistent and not cold - it'll do the trick.

  • NaturalDarkChocolate

    This was a great video! Can you do a gluten free and vegan bread, pleeeeaaase??? 😁

  • william
    william Year ago


  • Mina's
    Mina's Year ago

    Please do a pain au chocolat (chocolate croissant) video! I really want to make them but I need guidance from you and want to follow a recipe you make!

  • Dhevamaalini Murugham

    Can you make challah bread next time?

  • T. Vlinta
    T. Vlinta Year ago

    You’r voice is so relaxing :-)) love watching your video’s xxx

  • Likitha Eluri
    Likitha Eluri Year ago

    Jus made this delicious 🍞 , this is jus amazing recipe. I had cut the recipe in half and made. It came out perfectly...
    After trying so many recipes and failing, finally found a keep sake..

  • Joni Huang
    Joni Huang Year ago

    why can't we add butter together with eggs? anyone can help? mixing butter into halfway done dough is more difficult (I don't have that type of stand mixer)

  • iyess iyess
    iyess iyess Year ago

    nice, thank you

  • Jose Espinoza
    Jose Espinoza Year ago

    What happend to your wife tasting your food bring her back

  • Najat Mohammed1
    Najat Mohammed1 Year ago

    Wow love it

  • Charlotte Albright

    Can you make this without a kitchenaid/dough hook?

  • Joey Joharys
    Joey Joharys Year ago

    Wow! ;)

  • Brooke Lee
    Brooke Lee Year ago

    That looks like the best kinda bread to make french toast with

  • Sarah Bahia
    Sarah Bahia Year ago

    can you try Arabic food ☺👍👍👍

  • JoAnn Hutt
    JoAnn Hutt Year ago

    I'm just now learning to make bread after 48 years of marriage! Although I've been "the chief-cook-and-bottle-washer" all those years,I never quite got into making bread....until this past few weeks. Brioche is the next thing I want to make and I want to thank you for the wonderful video,recipe,instruction,etc.! Why is the butter added last and not before the flour?

  • Eden Bash
    Eden Bash Year ago +8

    Une insulte à la brioche... C'est juste du pain de mie là..

  • The Village Foods

    Nice video love watching from my village and one word title ??

  • Hi my name's Catrina

    He said croque "mon-seur"... *unsubscribe*

  • Karina Van Maanen

    Could I sub bread flour for the AP flour? If so what adjustments would I need to make with the other ingredients? Great video?

  • Jane Fedorov
    Jane Fedorov Year ago

    Nice 😍 I have a request/idea could you make several recipes with spaghetti squash? I need ideas 😊

  • Yen Nguyen
    Yen Nguyen Year ago

    would the butter be melted while proofing in a warm place?

  • kk
    kk Year ago

    Omg sorry for all of those negative comments

  • GenSul
    GenSul Year ago

    I doubt you know what brioche looks like

  • How Tasty
    How Tasty Year ago +5

    Very nice butter bread! I was waiting for your new video, thanks for sharing, I think that your recipe videos are so relaxing

  • Kitchen 90210 Barbara Pollastrini

    Very nice recipe!!!

  • Yassine Green
    Yassine Green Year ago

    So is it personal or can u tell us what happend to ya back in 21 june 2007,, that tattoo tho

  • Yasmin T
    Yasmin T Year ago

    That's not brioche....

  • reneeb136
    reneeb136 Year ago

    Thanks for the recipe

  • Yanesh Chari
    Yanesh Chari Year ago

    Hi follow the link Sanjeev Kapoor khazana nice Indian recipe

  • Karichi Du Soleil

    That bread looks perfect for buttered toast or grilled cheese. mmmmmm

  • Lesya Komarchuk
    Lesya Komarchuk Year ago

    Are you using European butter for this formula?

  • I can't think of a name

    When a piece of bread looks sexier than me... Foodgasm

  • halogen123
    halogen123 Year ago +7

    It looks good and certainly something I'd like to try and do myself, but I have to be honest that it's not something I would call "brioche" - even here in supermarkets (I'm from the UK), the brioche you buy is fluffy, pillowy and very airy, whereas this looks rather dense and flat, rather like a normal loaf of bread. I'm intrigued about how it would taste as you've certainly loaded it up with butter so it's probably a lot richer than bread, but it doesn't look like the kind of brioche that we're accustomed to here. Perhaps brioche in the US means something different?

  • almazaaa
    almazaaa Year ago

    Love the recipe. Would it also work for scrolls and donuts?

  • JeDon Hopkins
    JeDon Hopkins Year ago


  • Katraca Leigh
    Katraca Leigh Year ago

    Can we get a recipe for the $200 needed to buy that Loaf pan?? 😂😂

  • aa_95
    aa_95 Year ago +5

    the bread looks too dense and overbaked because of the hard crust. brioche is supposed to be light and fluffy.

  • Donal Skehan
    Donal Skehan Year ago

    This looks so perfect! Need to get me one of those tins- btw kitchen looks ace!!

  • Anastasia peidi
    Anastasia peidi Year ago

    Excuse me. I want to ask tou something... youa and Rachel are married or you are brother and sister...? Sorry for my English i am from Greece and i dont now very good English.

  • Yvonne Moore
    Yvonne Moore Year ago

    I am looking for a steak with shrimp in a white wine sauce recipe. Where you top the stake off with the shrimp when you plate it. Can you help please? My email is

  • Ariel
    Ariel Year ago

    I miss the jazz music hehe

  • Ch3rryL1p5
    Ch3rryL1p5 Year ago

    Hi Byron it looks delicious! Can i cook it in the loaf tin without lid?

  • Tuushar Wankhede
    Tuushar Wankhede Year ago

    It looks so tasty..btw can you please tell which company oven you are using?

  • Lilly Kav
    Lilly Kav Year ago

    It looks amazing! That loaf wouldn't last 2 days in our household lol.

  • Francesculus H
    Francesculus H Year ago

    Why do you have a tattoo that says “Ikhtys” are you cristian?

  • auj012
    auj012 Year ago

    Byron, can I replace the butter with coconut oil, I am allergic to dairy, ? please let me know

  • 84mvalles
    84mvalles Year ago

    cook KETO!!! please please please!!

  • Kiah
    Kiah Year ago

    Love your videos! I do miss a good Byron Talbott pasta recipe. Hopefully we'll see one here soon! :)

  • mari-said
    mari-said Year ago

    Can someone tell me the song name

  • recipes with touria

    amazing brioche

  • Katana Medina
    Katana Medina Year ago

    Pobresito 🙇😓 por tu golpe 🙅 hugs

  • Hany Abed
    Hany Abed Year ago +5

    There’s one major problem with this brioche recipe. The second proof should be in the fridge overnight. This is to enable flavour to develop from the slow fermentation process. It’s also to allow the butter to cool down so that the relatively “wet dough” is easier to handle. The first proof is at 26oC to allow a light airy texture. The second is for flavour.

  • Mesha's Corner
    Mesha's Corner Year ago

    Never seen a brioche more perfect

  • Bouseux Latache
    Bouseux Latache Year ago

    this is rather pain de mie

  • Khaled Haq
    Khaled Haq Year ago

    I love you Byron

  • KarateGirl10
    KarateGirl10 Year ago

    Do you think this would work well kneaded by hand?

  • shivi shrivastava

    Exactly how many eggs to use???

  • sutharshini Thileepan

    Is this rachel Talbot's husband

  • crivensro
    crivensro Year ago

    Hi Byron, as a typical French gal, I eat my Brioche bread with foie gras or a nice duck terrine and quince cheese (dulce de membrillo)

  • valf156115
    valf156115 Year ago +7

    I love this recipe but why toast fresh bread! Its so perfect just as is...toast is for stale-ish bread haha

  • Amber White
    Amber White Year ago +11

    Why did you put the lid on before baking?

  • Tigerspaz
    Tigerspaz Year ago +8

    i like my breads soft and airy. that seemed almost like a brick haha

  • Rodrigo Freitas
    Rodrigo Freitas Year ago

    Do some recipe from Portugal like pasteis de belem or something else, please

  • Kelly Axen
    Kelly Axen Year ago

    Please do a gluten free week I'd love to be able to eat some of your recipes!!!!!

  • Charissa Wong
    Charissa Wong Year ago

    I wanted to hear the satisfying crunch when you cut the bread😭😭😭

  • Dearra Prop
    Dearra Prop Year ago

    Byron you just made my day!

  • Holly Fort
    Holly Fort Year ago

    I’ve never heard of this it sweet? Oh!! Is that what you use for soaking French toast? I’ve seen that..never knew it was brioche. Looks gorgeous ..