Turmeric Free Buttery Soft Brioche Bread
Rich, pillowy, and impossibly tender, this brioche is the kind of bread that makes you want to clear your whole Saturday afternoon just to bake it. The magic is in the butter — a full two sticks worked slowly into the dough until it turns glossy and smooth, producing that signature soft, feathery crumb that tears apart in the most satisfying way. Every ingredient here is a clean, familiar pantry staple: flour, eggs, milk, butter, sugar, and yeast, with absolutely nothing that could sneak in unwanted spices or colorings. For anyone navigating a sensitivity to turmeric, that simplicity is genuinely reassuring — no spice blends, no shortcuts, no surprises. The overnight cold retard in the refrigerator does double duty, firming up the butter-rich dough so it's easy to shape and deepening the flavor without any added complexity. That deep chestnut crust and custardy interior make it stunning enough to serve at a weekend brunch or slice thick for French toast the next morning. Once you pull this loaf from the pan and let it cool on the rack, the hardest part is waiting the full hour before cutting in.
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Learn more →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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