Ah, milk brioche bread! 🥖 This is a soft, slightly sweet, buttery bread that’s perfect for breakfast, toast, or just eating on its own. It’s richer than regular bread thanks to the eggs, butter, and milk. Here’s a detailed recipe:
Milk Brioche Bread
Ingredients (makes 1 loaf):
- 3 1/2 cups (440 g) all-purpose flour
- 1/4 cup (50 g) sugar
- 2 1/4 tsp (1 packet) active dry yeast
- 1/2 tsp salt
- 1/2 cup (120 ml) warm milk (105–110°F / 40–43°C)
- 3 large eggs, room temperature
- 1/2 cup (115 g) unsalted butter, softened
- 1 egg (for egg wash)
Instructions:
- Activate the yeast:
- In a small bowl, mix warm milk, 1 tsp sugar, and yeast. Let sit 5–10 minutes until foamy.
- Make the dough:
- In a large bowl, mix flour, sugar, and salt.
- Add yeast mixture and eggs, mixing until a rough dough forms.
- Knead the dough:
- Knead by hand or with a stand mixer with a dough hook for 8–10 minutes.
- Gradually add softened butter in small pieces and knead until fully incorporated.
- Dough should be soft, smooth, and slightly sticky.
- First rise:
- Place dough in a greased bowl, cover, and let rise 1–1.5 hours until doubled in size.
- Shape the loaf:
- Punch down the dough and shape it into a loaf.
- Place in a greased loaf pan or shape into rolls for a pull-apart style.
- Second rise:
- Cover and let rise 45–60 minutes, until puffy.
- Egg wash:
- Beat the extra egg and brush over the top of the dough for a shiny, golden crust.
- Bake:
- Preheat oven to 350°F (175°C).
- Bake 25–30 minutes (for loaf) or 15–20 minutes (for rolls) until golden brown and sounds hollow when tapped.
- Cool:
- Let cool on a wire rack before slicing.
💡 Tips:
- For extra softness, replace 2–3 tbsp of milk with cream.
- Milk brioche freezes well—slice first for easy use later.
- You can add a teaspoon of vanilla or a tablespoon of honey for extra flavor.
If you want, I can also give you a super fluffy, enriched milk brioche recipe that’s almost like eating a cloud—perfect for sandwiches or French toast.
Do you want that ultra-soft version?
