Milk Brioche French Bread (Printer-friendly)

Rich, pillowy French bread made with milk and butter for tender texture and golden crust.

# What You'll Need:

→ Dough

01 - 4 1/4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 tsp instant yeast
04 - 1 1/2 tsp fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 2/3 cup unsalted butter, softened, cut into cubes

→ Egg Wash

08 - 1 egg yolk
09 - 1 tbsp whole milk

# Directions:

01 - Combine flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook.
02 - Add room temperature eggs and lukewarm milk to the dry ingredients. Mix on low speed until a shaggy dough forms.
03 - Increase mixer speed to medium and knead for 5 minutes until the dough becomes smooth and begins to develop structure.
04 - Gradually add softened butter cubes, a few at a time, mixing thoroughly after each addition. Continue kneading for 10 minutes until the dough is glossy, elastic, and pulls away from the bowl sides.
05 - Shape dough into a ball, place in a lightly greased bowl, cover, and let rise in a warm area for 1 to 1.5 hours until doubled in size.
06 - Gently deflate dough and transfer to a lightly floured surface. Divide into three equal portions, roll each into a rope, and braid together. Place in a buttered 9x5-inch loaf pan.
07 - Cover loosely with plastic wrap and let rise for 45 minutes until puffy and nearly doubled in volume.
08 - Preheat oven to 350°F.
09 - Whisk egg yolk with 1 tablespoon milk until combined. Gently brush the mixture over the top of the risen brioche.
10 - Bake for 25 to 30 minutes until golden brown and a skewer inserted into the center comes out clean.
11 - Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is impossibly soft, like eating a cloud that has been kissed by butter
  • It transforms ordinary mornings into something that feels like a weekend in France
  • The recipe forgiving enough for beginners but impressive enough for dinner parties
02 -
  • Room temperature ingredients are not optional, they are essential for proper butter incorporation
  • The dough might feel greasy during butter addition, this is normal and will resolve with continued kneading
  • Overbaking is better than underbaking, that deep golden color ensures the center is fully cooked
03 -
  • If your kitchen is cool, let the dough rise in your oven with just the light on
  • A sharp knife or lame helps score the dough before baking if you want that bakery look
  • Leftover slices make incredible croutons for tomato soup

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