Barley Free Buttery Brioche
Rich, pillowy, and golden from crust to crumb, this brioche is the kind of bread that makes a whole kitchen smell incredible. The dough gets its structure from all-purpose flour and a long butter incorporation process that creates that signature soft, feathery texture brioche is famous for. Since the recipe skips barley entirely — no barley flour, no malt, nothing hidden in the ingredient list — it's a genuinely safe bake for anyone navigating that restriction without having to second-guess a single step. A flax egg replaces a traditional whole egg while still helping the dough come together beautifully alongside the yeast and warm milk. The three-ball loaf shape isn't just pretty; it gives you those naturally defined pull-apart sections that make slicing (or just tearing) incredibly satisfying. A milk wash before baking delivers that deep, burnished top that looks like it came straight out of a French bakery. Whether you're slicing it thick for French toast or eating it warm with a generous smear of butter, this loaf is worth every minute of the rise.
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Learn more →Ingredients
10 servings
For the flax egg
- 2 tbsp ground flaxseed
- 6 tbsp warm water (about 110°f / 43°c)
For the dough
- 2 ¼ tsp active dry yeast (1 standard packet)
- ¼ cup warm whole milk (about 110°f / 43°c)
- 3 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 10 tbsp unsalted butter, cut into ½-inch cubes, at room temperature
For the wash
- 2 tbsp whole milk
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 6 tbsp warm water until combined. Let sit for 10 minutes, until the mixture thickens to a gel-like consistency.
- 2
In the bowl of a stand mixer, combine the warm milk, 1 tbsp of the sugar, and the yeast. Stir briefly and let stand for 5–8 minutes, until foamy and fragrant.
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