Capsaicin 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 magic is in the slow, patient process — working softened butter piece by piece into the dough until it becomes glossy and smooth, then letting a long cold rest in the refrigerator develop deep, buttery flavor overnight. Every ingredient here is naturally free of any heat or spice, so there's no label-reading anxiety, no substitutions, and nothing to work around. It's pure, classic enriched bread exactly as it should be. The windowpane test is your best friend in this recipe — once that dough stretches thin without tearing, you know the gluten structure is ready to support that gorgeous, cloud-like crumb. Patience pays off at the end too: letting the baked loaf cool for a full hour before slicing is genuinely hard to do, but it's the difference between a gummy interior and perfect, feathery slices. Whether you're serving it with jam, using it for French toast, or just tearing into a warm slab with extra butter, this loaf delivers every single time.
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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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