Rice Free Buttery Soft Brioche Bread

Total time11 hr 15 min

Prep time40 min

Cook time35 min

4.6

(18)

Brioche is one of those breads that feels almost impossibly luxurious — golden, pillowy, and rich with butter in every single bite. The magic here comes from a slow, patient process: eggs and warm milk bring the dough together, then softened butter is worked in piece by piece until the dough turns glossy and silky smooth. An overnight cold rest in the refrigerator firms everything up and deepens the flavor in a way that a quick same-day loaf simply can't match. The result is a beautifully domed loaf with a deep chestnut crust and a tender, feathery crumb that pulls apart in soft, buttery ribbons. Because the entire recipe is built on flour, eggs, butter, and milk, there's no rice flour, rice starch, or any grain-based filler hiding in the mix — just classic, straightforward ingredients you can trust. It's equally at home sliced thick for French toast, served alongside a bowl of soup, or honestly eaten warm off the cooling rack with nothing but a little extra butter.

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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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