Lupin Free Buttery Soft Brioche Bread

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.6

(18)

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 ingredient list is refreshingly straightforward — all-purpose flour, eggs, butter, milk, sugar, and yeast — so there's no need to second-guess labels or worry about sneaky legume-based flour blends that can show up in specialty breads. That slow overnight chill in the refrigerator is the real secret here: it firms up all that butter, deepens the flavor, and makes the dough much easier to shape the next morning. The windowpane test tells you exactly when the gluten is ready, so you're not guessing — you're baking with confidence. Four dough balls nestled into a loaf pan bake up into a gorgeous, pull-apart crown with a deep chestnut crust and a soft, feathery crumb inside. Let it cool the full hour before slicing, because the patience absolutely pays off in every buttery, golden slice.

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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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