Rich, pillowy, and impossibly buttery, this brioche is the kind of bread that makes you want to clear your whole afternoon just to bake it. The dough is built entirely on all-purpose flour, so there's no rye or rye-adjacent grain anywhere in the mix — a genuine relief when so many artisan-style loaves sneak in alternative flours for texture or flavor. A flax egg stands in for a traditional whole egg, binding the dough beautifully while the generous amount of room-temperature butter gets worked in gradually, creating that signature soft, feathery crumb. The three-ball shaping method gives the finished loaf its classic domed crown, and the milk wash bakes up to a deep, glossy golden brown that looks straight out of a Parisian boulangerie window. Sliced thick and eaten warm, it's extraordinary with just a smear of salted butter, but it also makes transcendent French toast or the most indulgent sandwich bread you've ever had. This is a project loaf in the best possible sense — the kind of bake that fills your kitchen with an incredible smell and rewards every patient minute of kneading.
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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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