Seeds 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 beautifully straightforward — flour, eggs, butter, milk, sugar, and yeast — with absolutely nothing that could sneak in a hidden seed or cause concern for anyone avoiding them. What makes this loaf so special is the slow butter incorporation method: adding softened butter piece by piece until the dough turns glossy and passes the windowpane test, building that signature feather-soft crumb from the inside out. The overnight cold retard in the refrigerator isn't just a convenience trick — it firms up all that butter and deepens the flavor in a way a same-day bake simply can't match. Four dough balls nestled into a loaf pan rise into a gorgeous, pull-apart crown that bakes to a deep chestnut brown under a simple egg wash. Letting it cool a full hour before slicing is genuinely the hardest part, but the payoff — a custardy, buttery crumb that holds together in thick, perfect slices — is absolutely worth the wait.

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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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