Oats Free Classic Brioche
Rich, pillowy, and deeply buttery, this brioche is the kind of bread that makes any occasion feel a little more special — whether you're pulling it apart at the breakfast table or using thick slices for the most indulgent French toast of your life. The ingredient list is beautifully straightforward: flour, eggs, butter, milk, yeast, sugar, and salt, with nothing that could sneak in a hidden grain concern. For anyone navigating an oat sensitivity, store-bought enriched breads can be a minefield of shared facilities and ambiguous labeling, so baking from scratch with these clean, simple pantry staples is genuinely the safest and most satisfying route. The technique here is what sets it apart — a slow overnight cold fermentation firms up all that butter and builds a complex, slightly tangy flavor that you simply cannot rush or replicate from a package. That long proof also makes the dough much easier to handle, so even if you've never made an enriched bread before, the process is forgiving and well worth the patience. The finished loaf bakes to a deep mahogany with a glossy, egg-washed crown and a soft, feathery crumb that tears into gorgeous ribbons. Once you've made it yourself, it's very hard to go back.
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Learn more →Ingredients
10 servings
For the dough
- ¼ cup whole milk, warmed to 110°f (43°c)
- 2 ¼ tsp active dry yeast (1 standard packet)
- 2 tbsp granulated sugar, divided
- 3 cups all-purpose flour, plus more for dusting
- 1 tsp fine salt
- 4 large eggs, at room temperature
- 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
Combine the warm milk, yeast, and 1 tbsp of the sugar in the bowl of a stand mixer. Stir briefly and let stand for 5–10 minutes, until foamy and fragrant.
- 2
Add the flour, salt, remaining 1 tbsp sugar, and the 4 room-temperature eggs to the yeast mixture. Mix on low speed with the dough hook until a shaggy dough forms, about 2 minutes, then increase to medium speed and knead for 8–10 minutes, until the dough is smooth, pulls cleanly away from the sides of the bowl, and passes the windowpane test — a small piece stretched between your fingers should stretch thin enough to see light through without tearing.
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