Dairy Free Buttery Soft Brioche Bread

Total time11 hr 15 min

Prep time40 min

Cook time35 min

This bread rises tall and pulls apart in soft, pillowy layers, thanks to a slow, patient process that builds real structure into the dough. Room-temperature eggs get worked into the flour until the dough turns smooth, glossy, and stretchy enough to pass the windowpane test — a sign of the airy, tender crumb waiting on the other side of baking. An overnight rest in the fridge slows things down just enough to deepen the flavor before the dough gets shaped into four soft balls and nestled into the loaf pan for a long, unhurried rise. A light egg wash before baking gives the top that deep, chestnut-brown sheen, and the loaf bakes up glossy, rounded, and irresistible to tear into once it's cooled. It's a genuinely great option for a dairy free bread rotation, delivering that classic, cloud-soft crumb people love without any fuss. Slice it thick for toast, pull it apart by hand, or use it for the best French toast of your life — either way, it's worth the wait.

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Ingredients

10 servings

For the dough

3 cups all-purpose flour, plus more for dusting
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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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)
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.
1 cup (2 sticks) unsalted butter, cut into 1-inch pieces, softened to room temperature
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.

For the egg wash

1 large egg
1 tbsp whole milk
Chef's tip
Use plain, unsweetened soy milk, measured 1:1. It's one of the most reliable milk swaps and works in sauces, custards, and baked goods. For hot or acidic drinks, a barista-style soy milk resists curdling.

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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