Breastfeeding Friendly Buttery Soft Brioche Bread
Rich in eggs, butter, and whole milk, this golden loaf delivers the kind of nourishing, calorie-dense ingredients that nursing parents genuinely need more of right now. The dough comes together with a full cup of butter and four eggs, giving every slice a tender, pillowy crumb that practically melts on contact. An overnight cold retard in the refrigerator does double duty — it deepens the flavor and makes the schedule far more manageable when you're running on interrupted sleep. There's something deeply satisfying about pulling a glossy, chestnut-brown loaf from the oven knowing exactly what went into it: no additives, no preservatives, just real pantry staples. Sliced thick and toasted with a little extra butter, it makes a genuinely sustaining snack between feeds. The windowpane test and careful butter incorporation might sound fussy, but the steps are straightforward and the result — that soft, feathery crumb — is absolutely worth it.
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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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