Milk Brioche Soft Bread (Printable Version)
Light and buttery French-style loaf with tender crumb
# What You Need:
→ Dough
01 - 4 cups bread flour
02 - ¼ cup granulated sugar
03 - 1 tablespoon fine sea salt
04 - 1 tablespoon instant dry yeast
05 - 3 large eggs
06 - ⅔ cup whole milk, warmed to 105–115°F
07 - ½ cup unsalted butter, softened and cubed
→ Egg Wash
08 - 1 large egg
09 - 1 tablespoon whole milk
# How To Make It:
01 - In the bowl of a stand mixer, combine the bread flour, granulated sugar, fine sea salt, and instant dry yeast. Whisk together until evenly distributed.
02 - Add the eggs and warm milk to the dry mixture. Mix on low speed using the dough hook attachment until a shaggy dough begins to come together, approximately 2 minutes.
03 - Gradually add the softened butter cubes, a few at a time, allowing each addition to fully incorporate before adding more. Increase the speed to medium and knead for 10–15 minutes until the dough is smooth, elastic, and slightly tacky to the touch.
04 - Cover the bowl tightly with plastic wrap or a damp kitchen towel. Place in a warm, draft-free spot and let the dough rise until doubled in size, approximately 1½ to 2 hours.
05 - Gently punch down the risen dough to release excess air. Transfer to a lightly floured surface and shape into your desired form — a classic sandwich loaf, a braided crown, or individual rolls. Place the shaped dough into a greased 9×5-inch loaf pan or onto a parchment-lined baking sheet.
06 - Cover the shaped dough loosely with plastic wrap or a towel. Let it proof for 45–60 minutes until visibly puffy and nearly doubled.
07 - While the dough completes its second rise, preheat the oven to 350°F (180°C). Position the rack in the center of the oven.
08 - In a small bowl, whisk together 1 egg and 1 tablespoon milk until smooth. Using a pastry brush, gently brush the egg wash over the entire surface of the loaf for a rich, golden finish.
09 - Bake on the center rack for 25–30 minutes until the crust is deep golden brown and the loaf sounds hollow when tapped on the bottom. If the top browns too quickly, tent loosely with aluminum foil during the final 10 minutes.
10 - Allow the bread to cool in the pan for 10 minutes, then turn out onto a wire cooling rack. Let it cool completely before slicing with a serrated knife to preserve the crumb structure.
# Helpful Hints:
01 -
- The dough is forgiving and actually gets better if you let it rest longer than the recipe suggests.
- It toasts into something that rivals any bakery croissant, all from ingredients you probably already have.
02 -
- If the dough looks like a soupy mess after adding butter, do not panic, just keep kneading and it will come together, but it might take the full 15 minutes.
- The second rise is the one that really matters for texture, under proof here and your loaf will tear across the top during baking.
03 -
- Warm your mixing bowl with hot water before starting, a warm environment from the very first step gives the yeast a head start.
- Brush the loaf with egg wash twice, once before baking and once halfway through, for a crust so shiny it looks lacquered.