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Milk Brioche Bread

Milk Brioche Bread
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Milk Brioche Bread is a soft, tender, and buttery loaf combining the richness of butter and eggs with the comforting flavor of warm milk. Its light and flaky texture along with a golden crust makes it perfect for breakfast, snacks, or desserts, whether enjoyed plain, toasted, or transformed into French toast. This versatile and approachable recipe yields a moist bread that stays fresh for days, suitable for both beginner and seasoned bakers.

Ingredients

Scale

Dry Ingredients

  • 3 ½ cups (440g) all-purpose flour
  • ¼ cup (50g) granulated sugar
  • 2 ¼ tsp (1 packet) active dry yeast
  • 1 tsp salt

Wet Ingredients

  • ¾ cup (180ml) whole milk, lukewarm
  • 3 large eggs
  • ½ cup (113g) unsalted butter, softened and cut into small cubes

Instructions

  1. Activate the Yeast: Warm the milk until lukewarm (about 100°F/38°C). Sprinkle the active dry yeast over the surface and let it sit for 5 to 10 minutes until frothy, confirming the yeast is active and ready.
  2. Mix Wet Ingredients: In a large bowl, lightly beat the eggs and sugar together. Pour in the activated yeast mixture and blend until evenly combined, forming the rich base of the brioche dough.
  3. Combine with Flour and Salt: Gradually add the all-purpose flour and salt to the wet mixture. Mix gently using your hands or a dough hook until the dough starts to clump but remains sticky.
  4. Knead in the Butter: Slowly knead the softened butter cubes into the dough. This process requires patience to fully incorporate the butter, creating the signature flaky and tender texture of Milk Brioche Bread.
  5. First Rise: Cover the dough with a clean towel or plastic wrap and let it rise in a warm, draft-free area for 1 to 2 hours, until doubled in size, which helps build flavor and lightness.
  6. Shape and Second Rise: Gently punch down the dough and shape it into a loaf or rolls. Place into a greased pan, cover again, and allow to rise for another 45 minutes, developing an airy crumb.
  7. Bake to Golden Perfection: Preheat the oven to 350°F (175°C). Brush the dough top with an egg wash for a shiny, golden crust. Bake for 30 to 35 minutes until puffed, golden brown, and hollow sounding when tapped.

Notes

  • Use room temperature ingredients to help smooth butter incorporation and even yeast activation.
  • Knead thoroughly to develop gluten for a soft yet structured crumb.
  • Don’t rush the rising times; full rises greatly affect flavor and texture.
  • Always brush with egg wash for a glossy, mouthwatering crust.
  • Allow the bread to cool completely before slicing to prevent a gummy texture.

Nutrition

Keywords: milk brioche bread, brioche recipe, soft bread, buttery bread, homemade bread, breakfast bread

Find it online: https://gourmetglazing.com/milk-brioche-bread/