Milk Brioche French Bread

The winter sun was barely up when my apartment filled with that unmistakable buttery warmth that makes even the coldest morning feel cozy. I'd been nervous about attempting brioche, worried my patience would fail somewhere between the endless kneading and the waiting game. But when that golden loaf emerged from the oven, everything changed. This bread became my weekend ritual, the kind of project that makes the whole house feel like a French bakery.

Last spring, my sister came over for what was supposed to be a quick coffee catch-up and stayed for three hours because we couldn't stop tearing off warm slices straight from the cooling rack. We slathered them with salted butter and raspberry jam, talking about everything and nothing, while the brioche kept disappearing. That afternoon became a monthly tradition, proof that some recipes are really about the moments they create.

Ingredients

• 500 g all-purpose flour: The foundation, though bread flour gives even better structure if you have it
• 60 g granulated sugar: Just enough to hint at sweetness without overshadowing the butter's natural richness
• 10 g instant yeast: Skip the proofing step and let it work its magic directly in the dough
• 8 g fine sea salt: Don't be tempted to reduce this, salt makes all those butter notes sing
• 4 large eggs, room temperature: Cold eggs can shock the dough, so let them sit out while you gather everything else
• 120 ml whole milk, lukewarm: Warm to the touch but never hot, or you'll compromise the yeast
• 150 g unsalted butter, softened: Room temperature butter incorporates into the dough without leaving greasy pockets
• 1 egg yolk: Combined with milk for that gorgeous burnished crown
• 1 tbsp whole milk: Thins the egg wash just enough for even coverage

Instructions

Build the foundation:

In your stand mixer with the dough hook attached, combine the flour, sugar, yeast, and salt until they're one happy family

Bring it together:

Pour in the eggs and lukewarm milk, then mix on low until you have a shaggy, messy dough that barely holds together

Develop the structure:

Crank to medium speed and let the mixer work for 5 minutes until the dough smooths out and starts behaving itself

Work in the butter gradually:

Add the softened butter cubes one handful at a time, letting each addition disappear before adding the next, then knead for another 10 minutes until the dough is glossy and practically springs back when you poke it

First rise, the waiting game:

Shape the dough into a neat ball, tuck it into a lightly greased bowl, cover it with a warm towel, and let it rise in a cozy corner for 1 to 1.5 hours until it's doubled in size

Shape your masterpiece:

Gently deflate the dough on a floured surface, divide into three equal portions, roll each into a rope, and braid them together before nestling into your buttered 9x5-inch loaf pan

Second rise, patience pays off:

Cover loosely and let the braid puff up for another 45 minutes until it's looking proud and nearly doubled in size

Heat things up:

Preheat your oven to 180°C (350°F) while you whisk together the egg yolk and milk

Give it a golden coat:

Brush the egg wash gently over the risen dough, taking care not to deflate all that beautiful work

Bake to perfection:

Slide the pan into the oven and bake for 25 to 30 minutes until deeply golden and a skewer comes out clean

Let it rest before slicing:

Cool in the pan for 10 minutes, then turn out onto a wire rack and try to resist cutting into it until it's completely cool

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My father-in-law, who's notoriously picky about baked goods, took one bite and immediately asked for the recipe. Watching him savor that slice, closing his eyes at that perfect balance of sweet and savory, reminded me why I bother with recipes that take time. Great bread isn't just food, it's an experience that pulls people to the table.

Make It Your Own

I've discovered that swapping half the milk for heavy cream creates a brioche so rich you almost don't need butter on the slice. It's the kind of indulgence that makes Sunday breakfast feel like a special occasion, even when it's just you and a cup of coffee in your pajamas.

Serving Ideas

This bread transforms leftovers into something extraordinary. Day-old brioche makes French toast that will ruin you for any other version, or simply toast it and slather with good butter and honey. I keep a loaf in the freezer specifically for those mornings when I need something extraordinary but don't want to start from scratch.

Storage And Make Ahead Tips

Brioche freezes beautifully, which is practically permission to double the batch. Slice before freezing and you can grab exactly what you need.

• Wrap cooled loaf tightly in plastic, then foil before freezing for up to one month
• Thaw slices at room temperature for 30 minutes or pop frozen slices directly into the toaster
• Room temperature brioche stays fresh for two days, after that it's perfect for French toast

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There's something deeply satisfying about pulling a warm brioche from the oven, knowing you've created something that belongs in a patisserie window. Every slice is a little celebration worth savoring.

Recipe Questions & Answers

→ What makes this brioche different from regular bread?

The combination of milk and butter creates a richer, more tender crumb with a golden crust. The higher fat content from butter and eggs gives it a luxurious texture and flavor that's distinctly different from traditional bread recipes.

→ Can I use active dry yeast instead of instant yeast?

Yes, you can substitute active dry yeast. Use the same quantity but activate it first by dissolving in warm milk with a pinch of sugar. Let it sit for 5-10 minutes until foamy before adding to the flour mixture.

→ How do I know when the dough has risen enough?

The dough should double in size and feel light and airy when gently pressed. It should retain an indentation when poked gently. This typically takes 1-1.5 hours in a warm environment.

→ What's the best way to store brioche?

Store at room temperature for 2-3 days in an airtight container. For longer storage, freeze sliced brioche in airtight bags for up to 1 month. Thaw at room temperature or toast directly from frozen.

→ Can I make this without a stand mixer?

Yes, you can knead by hand. Mix ingredients until shaggy, then turn onto a floured surface and knead for 10-15 minutes until smooth and elastic. The butter incorporation will be more challenging but still achievable with patience.