Legume Free Brioche Loaf

Total time11 hr 15 min

Prep time40 min

Cook time35 min

Rich, buttery, and impossibly tender, this brioche loaf is the kind of bread that makes you want to clear your whole Sunday afternoon just to bake it. The ingredient list is beautifully straightforward — flour, eggs, butter, milk, yeast, sugar, and salt — which means there's nothing hiding in here that could trip up anyone avoiding legumes. No soy, no pea protein, no bean-based flour substitutes that sometimes sneak into enriched breads at the bakery counter. The magic here is all in the technique: a slow butter incorporation that builds a glossy, elastic dough, followed by an overnight cold retard that deepens the flavor and makes the loaf genuinely worth the wait. Those four dough balls nestled into the pan bake up into a pull-apart top that's as gorgeous as anything you'd find behind a glass case. The deep chestnut crust gives way to a pillowy, golden crumb that's equally at home sliced thick for French toast or eaten plain, still slightly warm from the rack.

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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
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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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