Ginger Free Brioche Loaf
Few baked goods feel as luxurious as a properly made brioche, with its deep golden crust, feathery crumb, and that unmistakable richness that comes from a serious amount of butter and eggs. This loaf is built entirely from pantry and dairy staples — flour, sugar, salt, milk, yeast, eggs, and butter — so there is absolutely nothing hiding in the ingredient list that could cause a problem for anyone avoiding ginger or other warming spices. The technique is the real star here: a slow butter incorporation during kneading builds that signature glossy, elastic dough, and an overnight cold rest in the refrigerator deepens the flavor without any shortcuts. Those four dough balls arranged side by side in the pan bake up into a pull-apart top that looks like it came straight from a Parisian boulangerie window. The egg wash gives the finished loaf a chestnut-brown shine that is genuinely hard to resist. Patience is the only demanding ingredient — the long proof and the cooling rest before slicing are non-negotiable if you want clean, pillowy slices rather than a gummy tear. Toasted with salted butter, layered into a sandwich, or eaten plain while still slightly warm, this is the kind of bread that earns a permanent spot in your weekend rotation.
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Learn more →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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