Almond Free Brioche Loaf

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.7

(14)

Rich, buttery, and impossibly tender, this brioche loaf is the kind of bread that makes you want to clear your whole Saturday just to bake it. The dough comes together from a short list of honest pantry staples — flour, eggs, sugar, salt, milk, yeast, and a generous amount of real butter — so there's no guesswork about what's actually inside. For anyone navigating tree nut allergies, store-bought enriched breads can be a minefield of shared-facility warnings, but this one is made entirely in your own kitchen with ingredients you control from start to finish. The technique is the real star here: a slow cold retard overnight firms the butter, builds deep flavor, and makes the dough a dream to shape the next morning. Four dough balls lined up in the pan bake into that iconic pull-apart crown with a deep chestnut crust and a glossy, golden finish from a simple egg wash. The crumb is feathery and soft, the kind that tears into long, pillowy ribbons and practically melts with a little jam or a smear of salted butter. It takes patience, but every single step earns its place.

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Ingredients

10 servings

For the dough

¼ cup whole milk, warmed to 110°f (43°c)
2 ¼ tsp active dry yeast (1 standard packet)
3 cups all-purpose flour
3 tbsp granulated sugar
1 tsp fine salt
4 large eggs, at room temperature
14 tbsp (1 ¾ sticks) unsalted butter, cut into ½-inch cubes, softened

For the egg wash

1 large egg yolk
1 tbsp whole milk

Instructions

1
Combine the warmed milk and yeast in the bowl of a stand mixer and let stand for 5 minutes, until foamy and fragrant.
2
Add the flour, sugar, salt, and 4 eggs to the yeast mixture. Fit the mixer with the dough hook and mix on low speed for 2 minutes, until the ingredients are just combined into a shaggy mass, then increase to medium speed and knead for 8 minutes, until the dough is smooth, elastic, and pulls cleanly away from the sides of the bowl.

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