Pregnancy Friendly Brioche Loaf

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.7

(14)

Rich, buttery, and deeply satisfying, this brioche is the kind of bread that makes an ordinary morning feel like something special. Every ingredient here is straightforward and whole — real eggs, real butter, whole milk, and flour — so you know exactly what's going into every golden slice. That matters when you're being more thoughtful about what you eat, and there's real comfort in skipping the preservatives and additives that show up in store-bought enriched breads. The technique is patient but rewarding: a slow overnight chill in the refrigerator develops flavor and makes the dough easy to handle, while the long butter incorporation gives the crumb that signature soft, pillowy pull. Eggs are fully baked through to a safe internal temperature of 190°F, so there's no guesswork about doneness. The result is a beautifully bronzed loaf with a tender, feathery crumb that's just as good plain as it is toasted with a little jam or alongside a bowl of soup. Once you've made it yourself, it's genuinely hard to go back to anything from a bag.

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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
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
14 tbsp (1 ¾ sticks) unsalted butter, cut into ½-inch cubes, softened

For the egg wash

1 large egg yolk
Ingredient note
Eggs are safe during pregnancy as long as they are cooked all the way through.
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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