Nutmeg 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 ingredient list is refreshingly straightforward — flour, eggs, butter, milk, yeast, sugar, and salt — so there's no second-guessing what's inside, which is a genuine relief when you need to avoid hidden spices like nutmeg that sneak into so many enriched bread recipes. The real magic here is the slow butter incorporation in the stand mixer, which builds that signature glossy, elastic dough that bakes into a pillowy, golden-brown loaf. An overnight cold retard in the fridge does double duty: it firms up all that butter so the dough is easy to shape, and it deepens the flavor in a way that a same-day bake simply can't match. The four-ball shaping method gives you those beautiful, pull-apart domes on top, and the egg wash delivers a deep chestnut crust that looks like it came straight from a Parisian boulangerie. Slice it thick for French toast, tear it apart at the table, or just eat it warm with a little extra butter — honestly, no further justification needed.

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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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