Peanut 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 version is built entirely from pantry staples — flour, sugar, salt, milk, yeast, eggs, and butter — so there's no guesswork about what's hiding in a store-bought loaf or whether shared equipment at a bakery poses a problem. The technique is the real star here: a slow butter incorporation that creates a glossy, elastic dough, followed by an overnight cold retard that firms everything up and deepens the flavor in a way a same-day loaf simply can't match. Dividing the dough into four balls before loading them into the pan gives you that classic pull-apart top that looks stunning straight out of the oven. The egg wash bakes to a chestnut brown that's genuinely hard to resist, and the internal temperature check takes all the anxiety out of knowing when it's done. Waiting the full 45 minutes before slicing is the hardest part, but the set crumb is absolutely worth it — especially if you're planning to use it for French toast or just eat it warm with a generous smear of butter.

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