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Milk Brioche Bread

Milk Brioche Bread
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Milk Brioche Bread is a soft, buttery, and slightly sweet French-style breakfast bread made with rich milk and butter. It features a tender crumb that melts in your mouth, perfect for pairing with coffee, jam, or eggs. Its delicate balance of sweetness and richness makes it ideal for both sweet and savory toppings, with a texture that toasts beautifully while staying fluffy inside.

Ingredients

Scale

Main Ingredients

  • 3 1/2 cups (440g) all-purpose flour
  • 1 cup (240ml) whole milk, lukewarm
  • 4 tablespoons (57g) unsalted butter, softened
  • 3 large eggs, beaten (reserve 1 for egg wash)
  • 1/4 cup (50g) granulated sugar
  • 2 1/4 teaspoons (7g) active dry yeast (1 packet)
  • 1 teaspoon salt

Instructions

  1. Activate the Yeast: Warm the milk until just lukewarm, then sprinkle active dry yeast and a pinch of sugar on top. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
  2. Mix the Dough: In a large bowl, combine the flour, sugar, and salt. Gradually add the yeast-milk mixture, beaten eggs (reserve 1 egg for egg wash), and softened butter. Stir until the dough begins to come together.
  3. Knead the Dough: Knead the dough on a floured surface or with a stand mixer fitted with a dough hook for about 8-10 minutes until smooth and elastic.
  4. First Rise: Place the dough in a lightly greased bowl, cover with a damp towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours until it doubles in size.
  5. Shape and Second Rise: Gently punch down the dough to release air. Shape it into a loaf or individual buns, place in greased pan or baking sheet, cover, and let rise again for 45 minutes to 1 hour until puffy.
  6. Bake: Preheat oven to 350°F (175°C). Brush the dough top with egg wash for a shiny golden finish. Bake for 25-30 minutes until deep golden and the loaf sounds hollow when tapped on the bottom. Let cool slightly before slicing.

Notes

  • Use room temperature ingredients for better dough texture and rise.
  • Allow sufficient rising time to achieve lightness and softness.
  • Use softened (not melted) butter to properly incorporate into the dough.
  • Applying an egg wash before baking creates a glossy, attractive crust.
  • Wrap the bread once cool to maintain softness and prevent staling.

Nutrition

Keywords: Milk Brioche Bread, breakfast bread, soft bread, buttery bread, French bread, brioche, homemade bread

Find it online: https://marygourmet.com/milk-brioche-bread/