Milk Brioche Bread
Soft, rich, and buttery milk brioche bread with a golden glossy top and a fluffy pull-apart interior. Perfect for breakfast, sandwiches, or enjoying warm with butter and jam.
Ingredients
Scale
- 4 cups (500 grams) all-purpose flour
- 1 cup (240 milliliters) warm whole milk
- 2 1/4 teaspoons (7 grams) active dry yeast
- 1/4 cup (50 grams) granulated sugar
- 1/2 cup (115 grams) unsalted butter, softened
- 2 large eggs, room temperature
- 1 teaspoon (6 grams) salt
- 1 egg beaten with 1 tablespoon milk (for egg wash)
Instructions
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius) when ready to bake.
- In a bowl, combine warm milk and yeast. Let sit for 5 minutes until foamy. Add sugar, eggs, and softened butter. Gradually mix in flour and salt until a soft dough forms.
- Lightly grease a baking pan or line with parchment paper.
- Knead dough for 8 to 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 to 1.5 hours until doubled in size. Punch down, divide into equal portions, shape into balls, and arrange in the prepared pan. Let rise again for 30 to 45 minutes.
- Brush tops with egg wash and bake for 25 to 30 minutes until golden brown and cooked through.
- Remove from oven and let cool slightly before transferring to a wire rack.
- Serve warm and enjoy.
Notes
- Ensure milk is warm, not hot, to avoid killing the yeast.
- For best texture, allow full rising time during both proofs.
- If tops brown too quickly, loosely cover with foil while baking.
- Bread can be frozen for up to 2 months and reheated gently in the oven.
Find it online: https://tastyze.com/milk-brioche-bread/