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Basic Brioche Bread Recipe

Basic Brioche Bread Recipe is made with an egg and butter enriched yeast dough that is very fluffy, yet moist and perfect for so many uses! Serve it sliced for regular or French toast, shape and bake it into an Easter Bread, or serve it as brioche buns for dinner. If you have any leftovers, which is unlikely,  use it to make bread pudding.

I hope that my detailed guide and tutorial will take the intimidation out of working with yeast dough and allow you to bake with joy, instead of fear 😀

Brioche Bread on a cutting board with one bun pulled off.

Whether you decide to slice the brioche bread for sandwiches, or tear it apart and serve as dinner rolls with dinner, this recipe is a must-know for anyone who wants to try their hand at yeast bread making. Understanding how the yeast dough works will take away the intimidation factor out of working with the yeast.

I have tested this recipe every way possible so that I can share everything you need to know to have a successful batch every time. Whether you have a stand mixer, a bread maker or decide to make it by hand, you can make brioche at home!

This brioche bread is also the base for my Easter Bread, which you have seen me test out gazzilion times on Instagram. 

Tip – if you just want the recipe, scroll all the way down, otherwise, read on to learn all about brioche.

Brioche Bread being pulled apart by hands.

So, what is Brioche? 

It’s a lightly sweetened French bread that is a cross between a bread and a yeast-based pastry. The egg and butter rich brioche dough is soft, fluffy and beautifully tender. This type of pastry bread can be used for both sweet and savory purposes like the french toast, or a simple egg sandwich.

For a fancier savory version, try a Croque Madame sandwich with brioche bread, ham, cheese, creamy béchamel sauce, and an egg. Can you say “yumm”?

But! Don’t think that this brioche needs anything to “fancy” it up. It’s good just as is! The dough has a pleasant buttery rich flavor which doesn’t need any dressing up at all. So a cup of tea or milk and a slice of brioche and you’ve got a perfect breakfast or a snack.

It doesn’t hurt that all that butter in the dough makes this brioche bread stay fresh for as long as 4-5 days! And I don’t mean “barebly” soft, I mean still as good as ever soft!

Brioche Roll is torn open, exposing beautiful strands of rich brioche dough.

The ability to peel the brioche buns in layers is due to the well-developed gluten strands in the dough. The proper gluten formation is achieved when the dough has been kneaded until smooth and no longer sticking to the sides of the mixing bowl.

How to make the Best Brioche

A proper brioche dough needs to be kneaded until soft, smooth and elastic, then allowed to rise for 1 hour. Next, the brioche dough needs to be refrigerated for 4 hours or up to 2 days. After that, you remove it from the fridge, punch it down and shape. After the brioche proofs one more time it is ready for baking.

This is a tedious process that does yield the best tasting results. During the refrigeration process, the flavors of brioche deepen, mature and fully develop. The flour has the time to fully absorb the liquid and the butter can solidify. The cold brioche dough is easy to shape and this is important since warm, butter ladened dough can be runny and harder to work with.

Brioche Buns with a couple bulled off exposing beautiful bread strands.

Speeding up brioche:

BUT! What if you want brioche, but don’t have the time for refrigeration? Well, go ahead and skip the refrigeration and just allow it to proof once, before shaping and giving it a final proofing.

I have done this and the flavors and texture were not as good as when you do refrigerate it, but still – very good! So, feel free to skip it, if you must.

Easiest way to make Brioche Dough: 

There are 3 ways to make the brioche dough. Make your choice depending on your needs and equipment availability.

  • By hand – you most likely already have the equipment (hands), but it is the most labor intensive. If you have some built up frustration that needs a way out, this is a good way to get it out! Still, this particular dough is very sticky and runny in the beginning, which makes it a bit difficult to knead.
  • With a stand mixer this one is a good choice, but if you plan on making a lot of bread, or a lot of kneading a typical KitchenAid mixer is not a fan of that. Don’t ask how I know that. Just believe me.
  • With a bread maker this thing is built just for bread, so naturally, it’s the best and easiest choice for making brioche or any other kind of yeast-based dough. Also, the bread machine doesn’t need a lot of supervision, like the stand mixer method. Out of the three methods, this one is my favorite because the shape of the mixing paddle creates the best motion for stretching those gluten fibers.

Tips for Success: 

  • Check your yeast: if you haven’t used your yeast in a while and don’t know it is still active, dissolve the yeast in warm water with a teaspoon of sugar and leave in a room place for about 5-10 minutes. If it gets bubbly and puffy, use it. If not, do not even attempt the recipe until you get unexpired yeast.
  • Use Canadian or bread flour if available. The increased protein content of these flours is best for yeast-based baked goods.
  • Use Red Star Platinum yeast. This yeast is very forgiving and will provide phenomenal results even if you’re a novice baker. If you try it once, you’ll never go back to any other, just like I haven’t. It is more expensive than other yeast, but only about 1$ per batch, so not too bad.
  • Make sure to knead the brioche dough until it looks very smooth and doesn’t stick to the sides of the bowl as it spins around. If it doesn’t look smooth, just continue mixing and it will!
  • Use a kitchen scale to measure the ingredients for consistent results. Using a cup to scoop flour (sifted or unsifted) will yield different amounts every time. Using a scale is your golden ticket to success.
Brioche dough has lots of butter and eggs, which makes it rich an delicious. This yeast dough is perfect for sandwiches, toast and dinner rolls.

One of the most delicious ways to enjoy these Brioche Buns is to tear them apart, then spread some butter and top with jam – apricot or peach jam is my favorite!

I would like to finish this super long pre-recipe post with uses for brioche dough or loaf –

Brioche Dough & Bread Uses:

  • Hamburger Buns
  • Easter or Panetonne type holiday Bread
  • Hot Dog Buns
  • Filled Pastries
  • Hot Cross Buns
  • French Toast (stuffed w/ Nutella & strawberries? 😀 )
  • Grilled Cheese Sandwich
  • Bread Pudding
  • Brioche Croque Monsieur & Croque Madame Sandwiches

Now that you’re armed with all this knowledge, let’s get to the recipe itself!

Brioche Bread Recipe

Brioche Ingredients

  • Brioche dough uses classic ingredients: flour, eggs, milk, butter, sugar, yeast and salt. I add vanilla and more sugar if I know the brioche bread will be used as a dessert. I omit the vanilla and use less sugar if the bread will be used for savory purposes.

How to make Brioche Bread

  • Combine all ingredients but the butter and salt in a mixer bowl or the bread maker. Knead for about 20 minutes or until smooth and pulls away from the sides.
  • Add the butter in halves and salt and allow the dough to knead it in. You might have to break the dough into chunks to help the mixer or the bread machine to knead the butter in. This might take about 10-15 minutes.
  • Tip: If using the bread machine for the kneading and proofing, you can add the butter and salt when the machine beeps, signaling that it’s time to add the “add-ins”. This usually happens bout 20 minutes into the kneading.

    If the butter doesn’t fully incorporate before the bread machine stops kneading and starts the “proofing cycle”, turn the dough cycle OFF and ON again and let the dough go through one more kneading cycle (another “DOUGH” cycle). The extra kneading time will be perfect to finish the kneading.

  • Tip: To save time, all ingredients (including butter and salt) can be added together and kneaded until the gluten is well-developed, the dough is elastic and stops sticking to the bowl. Adding the butter and salt right away, can make take longer to get to the point where it doesn’t stick to the sides.

From left to right: 1 – liquids added; 2 – flour & yeast added; 3 – dough comes together but looks chunky; 4 – dough is smoother, but not there yet; 5 – dough is smooth AND doesn’t stick to sides, time to add butter; 6 – dough is torn into chunks to help the butter incorporate; 7 – more butter is added; 8 – salt is added; 9 – the dough looks smooth and ready for proofing.

  • If you’re planning to make the brioche with dried fruits, chocolate, citrus zest or other add-ins, knead them in after adding the butter just until they’re evenly distributed throughout the dough.
Brioche dough has lots of butter and eggs, which makes it rich an delicious. This yeast dough is perfect for sandwiches, toast and dinner rolls.

The process for making the dough with add-ins (Add-ins: dried fruits soaked in hot water or rum, then drained or chocolate & orange zest) is the same as making the regular brioche, except for the addition of add-ins after the incorporation of the butter into the brioche dough.

Shape & Bake Brioche Bread

  • Allow to proof for 1 hour, then cover and refrigerate for 4 hours.
  • Next, split the dough into 16 or 8 pieces and roll into tight balls. Divide between 2 pans if making smaller (16 pcs) loaves, or arrange in one 9″x5″ bread pan and allow to proof again. Next, brush with egg yolk and sprinkle with poppy seeds if you’d like, then bake until golden.

  • Allow the brioche bread to cool, then tear or slice and enjoy! Wether you make it as one big loaf or two smaller loaves, now you’ve got the most delicious piece of rich, buttery bread you’ll ever have. Enjoy!

Brioche dough has lots of butter and eggs, which makes it rich an delicious. This yeast dough is perfect for sandwiches, toast and dinner rolls.

Check out these other yeast-based baked goods:

Brioche Bread Recipe

Brioche dough has lots of butter and eggs, which makes it rich an delicious. This yeast dough is perfect for sandwiches, toast and dinner rolls.
4.75 from 16 votes
Basic Brioche Bread Recipe is an enriched yeast dough made with lots of eggs and butter. This buttery pastry bread is perfect as dinner rolls or the best french toast among a ton of other things.
Author: Marina | Let the Baking Begin
Course: Breakfast
Cuisine: French
Keyword: brioche bread, brioche dough, brioche rolls, yeast dough
Calories: 181 kcal
Prep Time: 45 minutes
Cook Time: 20 minutes
Total Time: 1 hour
Servings: 16


Brioche dough Ingredients

  • 4 large eggs
  • 35 ml water or milk (35 ml = 2 tbsp+1tsp)
  • 3-8 tbsp granulated sugar (use less for savory, more for sweet dough)
  • 350 g bread flour works best, but all-purpose flour will work too (350 g = about 2 1/3 scooped cups)
  • 1 packet instant dry yeast (1 packet = 2 1/4 tsp)(use Platinum Yeast for best results)
  • 3/4 cup soft, but cold temperature, cubed unsalted butter (3/4 cup = 12 tbsp)
  • 1 tsp kosher salt (use 3/4 tsp if using table salt)
  • 1 tsp vanilla extract (use only if brioche will be used for dessert)

Optional Add ins for Sweet Brioche

  • 1 cup dried and rehydrated in hot water or alcohol fruits (do this 30 minutes or several days ahead)
  • 3/4 cup white chocolate chips
  • 1 tbsp orange or lemon zest


How to make Brioche Dough

  1. Prep: Grease a large bowl with oil or nonstick spray, set aside. 

    Measure and prep all of the ingredients. Weigh the ingredients for best results.

    Check your yeast to make sure it's active, if you need to*

  2. Combine and knead: Add 4 eggs, 3 to 8 tablespoons of sugar, 1 tsp of vanilla (if using) and 2 tbsp + 1 tsp of water in a mixer bowl or the bread machine.

    Top with 350 g flour and 2 1/4 tsp of yeast and knead on low speed until it barely comes together.

    Then knead on medium-low speed for about 20 minutes (on a KitchenAid stand mixer - speed 3). If using the bread maker, keep the lid open to prevent the dough from being heated too much and becoming too runny.

    When the gluten is fully developed in the dough and it looks smooth, elastic and doesn't stick to the bowl as it spins around the bowl, stop kneading.

    - The dough will still stick to hands and everything else if allowed to stay for longer than 1 second, but when it spins around the bowl, you will see it pull away from the sides. 

  3. Check for gluten development: Another way to make sure the gluten is developed (windowpane test) is to stretch a small piece of the dough into a square, creating a "window" - if the dough gets very thin, smooth and translucent and doesn't' tear in that window, the gluten is well developed. 

    Brioche Dough Proper Gluten Development - Windowpane Test. The dough looks smooth and stretches into a thin film.
  4. Add butter and salt: Next, add butter in halves, in small cubes and continue kneading until the butter is fully incorporated about 15-20 minutes. You might have to break the dough into small chunks to make the incorporation with the butter easier. 

  5. Add optional add-ins (**read recipe notes)

    Add the dried and re-hydrated fruits, citrus zest,  chips or any other add -ins halfway through the butter being incorporated into the dough. 

  6. Rise and chill: Allow the dough to rise at room temperature*** for 1 hour (or until almost doubled in size), then cover and chill for at least 4 hours or up to 2 days. 

  7. After that, remove from the fridge and shape. 


  1. Make either one big loaf or two smaller ones.

    For two smaller loaves, split the dough into 16, then roll each piece into a tight ball and arrange 8 pieces in each of 9"x5" parchment lined bread pans.

    For a larger loaf, divide the dough into 8 and roll each into a ball. Arrange the shaped balls in one 9"x5" parchment lined pan.

    Allow to rise until at least doubled in size, about 1 - 2 hours.

    Lightly brush the tops with egg yolk and sprinkle with poppy seeds if you wish.

How to bake the Brioche:

  1. Place in a preheated to 350F oven and bake for about 20 minutes for 2 loaves and 35-40 min for a 1 loaf, or until the inside registers 185F degrees and the tops are golden in color. 

    If the dough browns too fast, loosely tent the top with foil. Remove from the oven and leave in the pan for 5 minutes, then remove from the pan to a cooling rack and allow to. cool completely.

How to store Brioche

  1. Store the Brioche Loaves in a ziplock bag for up to 4 days or tightly wrap with plastic wrap and freeze for up to 1 month. 

Recipe Notes

How to check if the yeast is active: 

Do this if you're not sure if the yeast is still active

Dissolve the yeast in the water (amounts in the ingredient list) with 1 tsp of sugar. Allow to proof in a warm place for 5-10 minutes. If the mixture gets foamy and bubbly, use it (add with the liquid ingredients). If not, do not attempt the recipe until you get good, active yeast. 

**To add dried fruits:

Soak the dried fruits (blueberries, cranberries, chopped apricots, raisins, etc.) in warm water or rum (Bacardi rum works well) for at least 30 minutes, or better yet - up to several days ahead. Keep refrigerated if soaking more than a couple of hours ahead. Then drain and shake off or paper towel dry all excess moisture.
Knead the dried fruits into the dough right before all the butter is kneaded in.

***Places for proofing dough:

Oven with the light on is a great place for proofing dough, it is draft free and the light makes the temperature slightly warmer than room temperature.

Otherwise, top of the fridge or cabinets is another good place. The temperature is higher, the higher up it is.

If making dinner rolls with Brioche Dough: 

Bake in a 9"x12" buttered baking pan.

Nutrition Facts
Brioche Bread Recipe
Amount Per Serving
Calories 181 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 63mg21%
Sodium 237mg10%
Potassium 45mg1%
Carbohydrates 19g6%
Sugar 2g2%
Protein 3g6%
Vitamin A 325IU7%
Calcium 12mg1%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

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Marina | Let the Baking Begin

Welcome to Let the Baking Begin! I'm Marina and my love and passion for eating only the most delicious foods drive me to share that love here on Let the Baking Begin (since 2009). With over 20 years of experience in the kitchen, you know the recipes are tested and retested until perfect. I'm so happy to have you here. Enjoy! Read more...

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  • Karen Basallote

    Hi Marina!!!

    Thanks you for sharing your recipe!!! It’s the best!! My family loves it so much! Im from the Philippines. And can’t wait to share this to everyone. Stay safe!


    · Reply
  • Catherine

    Also, I wonder if I can use active dry yeast instead of instant?

    · Reply
    • yes, you can, just make sure to dissolve it in milk from the recipe for 5-10 min before using.

      · Reply
    • I followed the recipe exactly. Used my bread machine on the 1 1/2 lb setting. The bread would be very tasty except the crust is thick and a little burned. What can I do differently?

      · Reply
      • Hi Amanda,
        This brioche bread has a good amount of sugar which makes the crust darker. If you want to try it again, I would reduce the sugar amount by may be half, since it sounds like your bread maker is baking it at a bit higher temp than mine.

        · Reply
  • Catherine

    Hi Marina, could I use some whole wheat flour in this recipe?

    · Reply
  • Mannie

    The dough was super runny after the second knead cycle in the bread machine. It was pretty much like custard. I added extra 75g of all purpose flour and it came together right away. The dough doubled in an hour as well. I have put it in the fridge (the machine pan itself) to shape and bake tomorrow 🙂

    · Reply
  • Steff

    Thank you very much for this delicious recipe. I love the detailed instructions and the pictures of the different steps for the dough, it was very easy to compare to mine. I had to do 2 complete 24 minutes kneading cycles (48 minutes total) to get my dough look like yours though. The dough took a very long time to not stick to the sides, I followed the recipe, weighed and measured carefully each ingredients. It is maybe because it is very hot in Texas at the moment, I am not sure, but it eventually formed a ball and stopped sticking. I skipped the 4h fridge, it didn’t have any impact when baking. I’ll make more soon and refrigerate it this time to see if the difference in taste is worth the wait. I really enjoyed making it, and my family, eating it ! Needless to say it was a success ! It was fluffy and very very good !

    · Reply
  • Ee Mun

    I’ve tried your recipe a few times. It is very delicious and very forgiving even if I made some mistakes.

    · Reply
  • Mouna

    I am in the process of making it in my bread maker and I have added the butter but it’s still not coming off the sides should I keep kneading it until it does or shall I let it rise in the fridge as the butter must be warm now

    · Reply
  • Beatrice

    Hey, I’m gonna try this recipe, it looks soooo good! But I was wondering, I only have normal/small size eggs. Should I use 5 eggs? Or maybe one extra yolk? Thanks!

    · Reply
  • Sarah Siegel

    Brioche is one of my very favorite indulgences, and since San Francisco has been sheltering in place since mid March I haven’t been able to get it. I finally decided to just try making it and went with your recipe. It was absolutely perfection! Your instructions were so clear and helpful, thank you!! I’ve already made it 4 or 5 times and my family and neighbors all agree it’s amazing!

    · Reply
  • Iris

    After I tried a bunch of brioche recipes on the Internet. I might say this one is a keeper for brioche making from the bread machine so far. Success every single time I made without adding additional flour or eggs. I did twisted it to be Matcha brioche/ Pandan brioche/ Mocha brioch or even pumpkin brioche and everyone so I love with it. One of my friend even said it’s the best bread I’ve ever bake. THANK YOU!!!

    · Reply
  • Zoey

    Amazing recipe! The bread came out great, very good flavor, light and fluffy! Unfortunately, it didn’t rise evenly. The 2 rows tilt to the side so it’s off centered, anyone know the reason why?

    · Reply
    • Hi Zoey,
      For an even rise you need to make sure that your braid strands are all even. If they’re uneven in any part, the finished braid will also be uneven.

      · Reply
  • Ashleigh

    I am giving this 4 stars not because this is bad but simply my own stressfull experience, thinking I had killed the yeast at least twice, it looked like pudding while I was hand kneading as I don’t have a stand mixer or bread maker.

    The dough was VERY sticky before the butter and made worse after, not sure if it is suppose to be like that ( first time making any kind of bread) it’s in the oven now waiting for it to be done, I had to scrape it off my hands the counter, the scraper haha.

    All In all I am pleased with the way it smells probably won’t forget this experience though.

    · Reply
    • Mike

      Brioche is a really unfortunate first bread! It starts out like a sticky, elastic cake batter where every other dough is a malleable, soft, solid ball of mmmm. I’m pretty sure everyone’s first brioche is fraught with dread and panic haha.

      If you had a stand mixer or bread machine, then you could’ve watched the dough come together into a more traditional dough that doesn’t coat your hands when you touch it. I can’t even imagine trying to knead that mess by hand!

      If you try brioche again without a stand mixer or bread maker, then you could try a hand mixer. It may get you through the worst of the stickiness! It may also climb up the beaters and make a hell of a mess haha.

      I can’t recommend a kitchen aid stand mixer enough, though! Very practical appliance that can do myriad things, not just bread 😀

      · Reply
  • Mary Murray

    I wish I saw this recipe before making brioche bread in my bread machine for a crumb coffee cake. I did not knead long enough. I should have turned the machine off and then on again for more kneading. Next time I will follow your recipe. The dough also didn’t rise very much. The crumb cake was a bit dense and yeasty tasting. Not my best cooking! Great post!

    · Reply
  • Katy

    So I have a question….I didn’t use this exact recipe, but I did try making brioche. While the inside was soft, the outside was like a bread hard and crunchy (though less so than a typical bread). Any idea what could have gone wrong?

    On that note I’ll have to give your recipe a try – it looks DELICIOUS!

    · Reply
    • Mike

      There are several possibilities. Insufficient moisture, overly hot oven temp, too long in the oven, etc…

      I recommend experimenting with parchment paper in the pan, using an egg wash, and baking until preferred level of brown and then covering the pan with tin foil. If it’s still crusty, then try adding fluid in 5% increments per bake. Whole milk or mixing whipping cream with lower fat milks preferred!

      · Reply
  • Lena

    One more thing to add My bread machine was done with the kneading but the dough wasnt ready to add the butter yet. I quickly moved the dough to the mixer and continued kneading until it was ready to add the butter in.
    This is a very convenient recipe because you can prep everything one day, put it in the fridge and bake it the next day…
    Fail proof recipe from the very first time.
    I felt so proud of myself that I was able to do it successfully. Thank you
    For providing all the tips for succsess !!

    · Reply
    • Thank you so much for sharing such detailed feedback! Good thinking on moving it to the mixer to get it to the proper gluten development before adding the butter!
      In the past, I have also just turned the bread machine cycle one more time so that I don’t have to dirty up the mixer in order to finish the kneading.

      · Reply
  • Lena

    Hi Marina! Yesterday I made the recipe. Followed the instructions precisely, i.e. purchased the yeast, bread flour and a scale.
    This recipe is a winner!!! My family all had a taste, and my Dad said that he has never tasted this kind of bread in his lifetime, so soft and melt in your mouth.
    This was my first time trying baking brioche type of bread. I had a feeling it would turn out perfect because all your recipes always turn out successfully.
    Thanks again!!!

    · Reply
  • Gita

    My brioche came out so good! I let the dough chill in a greased bowl for a couple hours until I realized that in the picture description at the top it seemed like the recipe called for dividing the dough into balls, placing them in their pans and THEN putting them in the fridge. So then I did that and left it overnight. In the morning I took them out, re-shaped the balls, and let them proof in the turned-off oven with my oven light on for 2 hours, which let them rise considerably. The loaves came out great! Wish I could post pictures as proof! Thanks Marina!

    · Reply
    • I love hearing about your success with this recipe. I appreciate you taking the time to share your feedback! Thank you Gita!

      · Reply
  • Jaia

    I followed the recipe but my dough is not rising at all. I left it room temperature for an hour and the fridge for 4 hours but its dense and not bouncing back. Is there any hope for thia batch?

    · Reply
    • This is an indication that you either forgot the yeast or your yeast is not active/expired. You’d need to start over with good yeast 🙁

      · Reply
  • Va

    Hi Marina,
    SOS I’m making your paska right now, i measured and weighted everything but the dough was so runny in the bread machine i cant even hold it in my hand it just drips off my fingers. Then i thought maybe I’ll have a different result in my Kitchen Aid and almost same results there, maybe just slightly thicker but it still drips off there is no way i can shape into anything at all. What am i doing wrong? I followed the directions to the T. I am using all purpose flower though, could that play such a big role? Please help, thank you

    · Reply
    • Hi Vera, if it’s very warm in your house it could be that the butter is too soft and it’s making the dough too runny. Just knead it for the appropriate amount Of time then refrigerate. It will shape up in the fridge and be easier to work with.

      If you have Instagram you can shoot me a message with the picture of the dough.

      · Reply
  • Marina

    I am a little bit confused with the process because it is described in different ways throughout your post. In one place it says to refrigerate the dough before shaping it. In the other place it says to shape right away and then refrigerate, take them out and reshape the rolls. If I refrigerated my dough before I shaped the rolls, do I bake them after they rise, or I need to put them in the fridge and reshape? Thank you

    · Reply
    • Hi Marina,
      The post discribes different methods to getting to the end result.

      If you have the time, do refrigerate the dough, then punch it down, shape it and let it rise again before putting in the oven to bake.

      If you do not have the time for the refrigeration, then knead the dough, let it rise (skip refrigeration), punch down the dough, shape and bake.

      The shaping before refrigeration is an optional step. I like to split the dough before refrigeration, that way I don’t have to dirty up my table to divide the dough hours later. Instead, you just remove the ball pieces out of the baking pan, reshape them and put them back into the pan, then allow to rise and bake.

      Hope this helps!

      · Reply
  • Ira

    In the prep step, you mention to grease a bowl and set aside. Am I using the greased bowl to let the dough rise? Or to place the ingredients for mixing? Also, my dough seems a little sticky, it’s not pulling away from the bowl when kneading (I have kitchenaid 6qt pro 600), I used bread flour, and I don’t gave a scale. Do I need more flour?

    · Reply
    • Grease bowl is to let the dough rise in it.
      The dough will be sticky, but when it’s being kneaded and rotating around the bowl you will see a change in the consistency and how it stops sticking to the sides. If it hasn’t changed, continue kneading until it does.

      · Reply
  • maureen silverwood

    What are the cup measurements in grams pls?

    · Reply
    • Click the “Metric” right below the ingredient list in the recipe card and it will list the ingredients in the metric system.

      · Reply

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