Rich, pillowy, and impossibly tender, this brioche is the kind of bread that makes you want to clear your whole afternoon just to bake it. The dough gets its structure from a slow butter incorporation and a patient double rise, resulting in that signature soft crumb and glossy, deep-golden crust. What makes this version especially clever is the flax egg — ground flaxseed whisked with warm water until it thickens into a gel — which binds the dough beautifully without any legume-derived ingredients sneaking in. Soy lecithin and other bean-based additives show up in a surprising number of store-bought enriched breads, so baking from scratch here genuinely matters. Every ingredient in this loaf is straightforward: flour, butter, milk, yeast, sugar, salt, and that simple flax mixture. The result is a loaf that slices cleanly, toasts like a dream, and tastes every bit as indulgent as a classic brioche should.
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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.
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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