Mushroom 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 morning just to bake it. The dough comes together with pantry staples — flour, eggs, sugar, butter, and a little warm milk — so there's nothing mysterious hiding in the ingredient list, which is a genuine relief when you're navigating dietary restrictions. The slow cold retard in the refrigerator does double duty: it firms up all that butter for easier shaping and coaxes out a depth of flavor you simply can't rush. Four dough balls lined up in the loaf pan bake into those gorgeous, pull-apart domes that look like they came straight from a Parisian boulangerie window. A glossy egg-wash finish gives the crust that deep chestnut color and a subtle sheen that signals something special before you've even cut a slice. Patience is the only real skill required — the windowpane test and the overnight chill are your best friends here, and the payoff is a pillowy, golden crumb that's equally at home sliced thick for French toast or eaten plain with a smear of good butter.

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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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