Rice 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 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 hidden to worry about for anyone avoiding rice or rice-derived additives that sneak into so many commercial breads. The magic here is in the technique: a long, patient butter incorporation followed by an overnight cold retard that firms the dough and deepens the flavor in a way that no store-bought loaf can replicate. Those four dough balls nestled side by side in the pan bake up into a pull-apart top with a deep chestnut crust and a pillowy, golden crumb underneath. The egg wash gives it that glossy, bakery-window finish that honestly looks more impressive than the effort required. Slice it thick for French toast, tear it apart at the table with good butter, or just eat a warm hunk straight off the cooling rack — no judgment here.

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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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