Low Sodium Brioche Bread Recipe
This post may contain affiliate links, please see our Privacy Policy for more information.
Jump to RecipeLow sodium brioche bread recipe is a light fluffy bread recipe with fantastic sweetness and flavor – made with no added salt! This pantry staple bread is great for sandwiches, toast, or as a late-night snack with hazelnut chocolate spread!
This low salt brioche recipe is simple and delicious, and a great bread for beginner bakers. Make this bread in just a few hours, or mix the night before and bake in the morning.
I had a taste for brioche bread, but wanted to make a low sodium version that my husband could also enjoy. Brioche is a traditional French bread, made with eggs and butter, and is slightly sweet which makes it ideal for French toast.
It has a light and delicious sweet flavor and is SO good on a breakfast sandwich. This low sodium brioche is one of my favorite bread recipes so far, it has a hint of sweetness and a really fantastic flavor. I did add a small amount of salt to my bread, but you could easily use a salt substitute to keep this very low in sodium.
This Low Sodium Brioche Bread Recipe Is
- Light
- Airy
- Sweet
- Simple
- Flavorful
- Make with little kneading
- An easy overnight bread for beginning bakers
Do I Need a Stand Mixer for Brioche Bread?
Short answer: NO! You can make this low sodium brioche in a bowl and mix/knead by hand, but I would highly recommend using a stand mixer if you have one! I find that the stand mixer does absolute wonders for kneading breads – and this brioche is no exception! It’s light, fluffy, and airy thanks to the mixer consistently folding and kneading the dough.
I have this classic stand mixer which was an investment worth every penny for me. I still mix some easy dessert recipes by hand, but for any type of bread I always bring out the mixer.
I use my stand mixer for this bread, as well as some of my other favorite low sodium bread recipes: my wheat bread, corn bread, and banana bread!
What’s In This Low Sodium Brioche Bread Recipe?
See the recipe card below for a full list of instructions and ingredient amounts!
- All Purpose Flour
- Granulated Sugar
- Instant Yeast: great for both overnight breads and this easy quick brioche bread recipe too!
- Salt – I used a normal salt, but you can use a salt substitute if you’d like to keep this ever more low so!
- Milk – I used whole milk, but you can use a plant-based version to make this vegan.
- Butter – I like to use unsalted butter to reduce the amount of sodium in my cooking, always.
- Water
How To Make This Recipe
This may look like a complicated recipe because it has a lot of steps, but believe me this is a simple and easy bread to bake.
- In a large mixing bowl or stand mixer, add the flour, sugar, instant yeast, and salt (or salt substitute). Mix well to combine.
- Add the melted butter and eggs to the flour. Pour in vanilla and 1/2 cup of the warm water over the mixture. If mixing by hand, mix 3-4 minutes until dough is well combined. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
- Transfer dough to a large bowl (I like to use a batter bowl) and allow the brioche to rise in a warm place for 1-2 hours or until doubled in size.
- Grease a 8×4 loaf pan. Turn dough out onto a well-floured work surface.
- Divide dough into 4 equal parts. Roll the rough out to about 4 inches wide and 12 inches long. Take one end of the long side of the dough, and begin to tightly roll inwards, like a cinnamon roll. Tuck the edges of the dough under so it is roughly the same size as the loaf pan. Place each 1/4 of the rolled dough in the loaf pan to rest – so there are 4 sections of dough in the pan. Cover, and allow dough to rise in the loaf pans in a warm place for 1 hour or until doubled in size.
- Preheat oven to 375 degrees Fahrenheit. Brush the tops of the dough with egg wash and place in oven to bake for 22 to 28 minutes. Top should be brown.
- Allow the brioche to cool on a rack for at least 45 minutes before slicing.
More Low Sodium Bread Recipes
Let’s keep in touch – don’t forget to follow over on Instagram, Facebook, & my Youtube channel for more easy low sodium recipes.
If you made this recipe please leave a star rating & comment below. Your feedback helps other people who are making this recipe.
Low Sodium Brioche Bread
Equipment
- Large Bowl
- 9 x 13 loaf pan
- Stand mixer (optional)
Ingredients
Brioche Bread
- 4 cups all purpose flour plus extra if needed
- 2 tablespoons sugar
- 1 tablespoon instant yeast
- ½ teaspoon salt or salt substitute
- ½ cup unsalted butter melted
- 4 eggs lightly beaten
- ½ teaspoon vanilla extract
- ½ cup warm water
Egg wash
- 1 egg beaten with 1 tablespoon water
Instructions
- In a large mixing bowl or stand mixer, add the flour, sugar, instant yeast, and salt (or salt substitute). Mix well to combine.
- Add the melted butter and eggs to the flour. Pour in vanilla and 1/2 cup of the warm water over the mixture. If mixing by hand, mix 3-4 minutes until dough is well combined. Dough should be sticky and thick. If your dough is sticking to the sides of the bowl, add the remaining 1/2 cup flour.
- Transfer dough to a large bowl (I like to use a batter bowl) and allow the brioche to rise in a warm place for 1-2 hours or until doubled in size.
- Grease a 8×4 loaf pan. Turn dough out onto a well-floured work surface.
- Divide dough into 4 equal parts. Roll the rough out to about 4 inches wide and 12 inches long. Take one end of the long side of the dough, and begin to tightly roll inwards, like a cinnamon roll. Tuck the edges of the dough under so it is roughly the same size as the loaf pan. Place each 1/4 of the rolled dough in the loaf pan to rest – so there are 4 sections of dough in the pan. Cover, and allow dough to rise in the loaf pans in a warm place for 1 hour or until doubled in size.
- Preheat oven to 375 degrees Fahrenheit. Brush the tops of the dough with egg wash and place in oven to bake for 22 to 28 minutes. Top should be brown.
- Allow the brioche to cool on a rack for at least 45 minutes before slicing.
Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
This post may contain affiliate links. Please note I may earn a small commission from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
So delicious it’s great just plain
I made this recipe today and I used a bread machine. It turn out great.
Just what I wanted to know. did you use the dough setting or let it run the entire cycle? I LOVE brioche and usually buy it from aldi. Now I need low sodium/salt and came across this site. Wonderful find!
Hello! Looking forward to trying this. I’m looking at the nutritional info, but I don’t see a serving size on most recipes. Is this nutritional info/sodium content based on the recipe as a whole, or individual servings?
Thank you!
Hi Wendy, thank you for the question! Most of the recipes are calculated based on serving size. It should say in the recipe card how much sodium per serving (2 or 4 or 6 servings)
Hi Kelly can you substitute chia seeds or unsweetened applesauce in place of the eggs to keep the sodium count down if so what would measurement be?