Celery 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 bake that makes your kitchen smell like a Parisian boulangerie on a slow Sunday morning. The dough comes together from a short list of straightforward ingredients — flour, eggs, sugar, salt, milk, yeast, and a generous amount of softened butter — so there's nothing hidden or unexpected in the mix. That simplicity is genuinely good news for anyone navigating food sensitivities, since store-bought enriched breads often sneak in a surprising range of additives and flavorings. The technique here is all about patience: a long cold overnight rest firms the butter, deepens the flavor, and makes the dough a pleasure to shape the next day. Four dough balls lined up in the pan bake into that classic pull-apart crown, with a deep chestnut crust and a soft, pillowy crumb underneath. An egg wash gives the top that glossy, bakery-worthy finish that's almost too pretty to slice into — almost. Let it cool fully before cutting and you'll be rewarded with clean, feathery slices that are equally at home with jam at breakfast or alongside a bowl of soup at dinner.

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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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