Black Pepper Free Buttery Soft Brioche Bread
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 is built around a generous amount of real butter worked in slowly until the whole thing turns glossy and smooth — a process that's deeply satisfying to watch come together. Because the ingredient list is clean and straightforward, there's nothing hidden to worry about for anyone avoiding black pepper, whether for sensitivity, a medical reason, or simply personal preference. Many store-bought enriched breads and bakery loaves sneak in spice blends or seasoned coatings, so baking your own is genuinely the safest and most delicious route. The overnight cold retard in the refrigerator does double duty: it firms up all that butter so the dough is easy to shape, and it builds a depth of flavor you just can't rush. That deep chestnut crust and soft, pull-apart crumb make it perfect for everything from a fancy French toast to a simple slab with jam. Once you've made it yourself, it's very hard to go back to anything from a bag.
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Learn more →Ingredients
10 servings
For the dough
- 3 cups all-purpose flour, plus more for dusting
- 2 ¼ tsp instant yeast (1 standard packet)
- 3 tbsp granulated sugar
- 1 ¼ tsp fine salt
- 4 large eggs, at room temperature
- ¼ cup whole milk, warm (about 100°f / 38°c)
- 1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, softened to room temperature
For the egg wash
- 1 large egg
- 1 tbsp whole milk
Instructions
- 1
In the bowl of a stand mixer fitted with the dough hook, combine the flour, instant yeast, sugar, and salt. Whisk briefly by hand to distribute evenly.
- 2
Add the 4 room-temperature eggs and the warm milk to the flour mixture. Mix on low speed until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead until the dough is smooth and pulls cleanly away from the sides of the bowl, about 8 minutes.
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