Rich, pillowy, and impossibly tender, this brioche is the kind of bread that makes you wonder why you ever bought a loaf from a store. The entire ingredient list is built around pantry staples — flour, eggs, butter, milk, sugar, and yeast — with absolutely nothing derived from legumes hiding anywhere in the formula. That matters more than you might think, since many enriched breads and commercial loaves sneak in soy lecithin or other bean-based additives as emulsifiers. Here, the magic comes entirely from a slow, patient butter incorporation and a long cold overnight rest that deepens the flavor and firms the dough for easy shaping. The result is a glossy, chestnut-brown loaf with a feathery crumb that pulls apart in soft, buttery ribbons. It takes some time and a stand mixer, but the actual hands-on effort is minimal — mostly waiting while the dough does its thing. Slice it thick for French toast, serve it alongside a bowl of soup, or honestly just eat it warm with a little extra butter and call it a win.
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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.
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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