Milk Brioche French Bread (Printable)

Rich, pillowy French bread with tender crumb and golden crust, made with milk and butter for exceptional texture and flavor.

# What You Need:

→ Dough

01 - 4 cups all-purpose flour
02 - 1/4 cup granulated sugar
03 - 2 1/4 teaspoons instant yeast
04 - 2 teaspoons fine sea salt
05 - 4 large eggs, room temperature
06 - 1/2 cup whole milk, lukewarm
07 - 2/3 cup unsalted butter, softened, cut into cubes

→ Egg Wash

08 - 1 egg yolk
09 - 1 tablespoon whole milk

# Steps:

01 - Combine the flour, sugar, yeast, and salt in the bowl of a stand mixer fitted with a dough hook.
02 - Add the eggs and lukewarm milk. Mix on low speed until a shaggy dough forms.
03 - Increase to medium speed and knead for 5 minutes until the dough becomes smooth.
04 - Gradually add the softened butter, a few cubes at a time, mixing thoroughly after each addition. Continue kneading for another 10 minutes until the dough is glossy, elastic, and pulls away from the sides of the bowl.
05 - Shape the dough into a ball, place it in a lightly greased bowl, cover, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
06 - Gently deflate the dough and transfer to a lightly floured work surface. Divide into three equal portions, roll each into a rope, and braid them together. Place the braided dough in a buttered 9x5-inch loaf pan.
07 - Cover loosely and let rise for another 45 minutes until puffy and nearly doubled in volume.
08 - Preheat the oven to 350°F.
09 - Whisk together the egg yolk and milk. Brush the top of the brioche gently with the egg wash mixture.
10 - Bake for 25 to 30 minutes until golden brown and a skewer inserted in the center comes out clean.
11 - Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.

# Expert Advice:

01 -
  • The texture is impossibly soft, like sinking into fresh linen sheets
  • Your kitchen will smell like a French bakery at dawn
  • Makes the most extraordinary French toast you have ever tasted
02 -
  • Cold butter creates little pockets of grease instead of incorporating properly
  • The windowpane test saves loaves, stretch a small piece until translucent
  • Overbrushing the egg wash creates dark spots and a gummy texture
03 -
  • Weighing ingredients is not optional, brioche demands precision
  • A warm oven with the light on creates the perfect rising environment

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