Milk Brioche French Bread

My tiny Paris kitchen smelled like warm butter and possibility when I first attempted brioche. The recipe looked intimidating, but I was determined to recreate that golden, pillowy bread from the boulangerie around the corner. Three attempts later, I learned that patience matters more than technique.

Last Sunday, my sister texted asking what bakery I had visited. When I told her I baked it myself, she demanded the recipe immediately. We spent the afternoon on video call, both of us with flour in our hair, watching our doughs rise through our screens.

Ingredients

• All-purpose flour: Bread flour works too, but AP gives that tender, cake-like crumb we want
• Instant yeast: No need to proof it separately, it blooms beautifully in the dough
• Room temperature eggs: Cold eggs shock the butter and ruin your emulsion
• Lukewarm milk: Should feel like a warm baby bottle, not hot to touch
• Softened butter: Cut into cubes beforehand so it incorporates smoothly
• Egg yolk wash: Creates that signature glossy, golden bakery finish

Instructions

Mix the base dough:

Combine flour, sugar, yeast, and salt in your stand mixer, then add eggs and warm milk until shaggy

Build the structure:

Knead on medium for 5 minutes until smooth before introducing any butter

Incorporate the butter:

Add softened cubes gradually, letting each merge completely until dough becomes glossy and elastic

First rise:

Place dough in a greased bowl, cover, and let it double in a warm spot for about 75 minutes

Shape your loaf:

Gently deflate, divide into three ropes, and braid before tucking into a buttered loaf pan

Second rise:

Cover loosely and let proof until puffy and nearly doubled, about 45 minutes

Give it a glow:

Whisk egg yolk with milk and brush gently over the surface

Bake to golden:

Bake at 350°F until deeply colored and a skewer comes out clean

Cool completely:

Let rest 10 minutes in the pan, then finish cooling on a wire rack before slicing

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My neighbor smelled this baking through our shared wall and knocked with coffee in hand. We ate it warm with butter, watching steam rise into the morning light. Sometimes the simplest moments become the ones we remember most.

Making It Your Own

Orange zest transforms this into something extraordinary. Fold it in during the last minute of kneading. Chocolate chunks work too but add them after the first rise so they do not break up your developed gluten structure.

Storage Wisdom

Brioche freezes beautifully, which surprises everyone who tries it. Slice before freezing and you can toast straight from frozen. I keep a loaf in my freezer for emergency French toast cravings.

Serving Ideas

Toast thick slices until golden and serve with salted butter. The contrast between rich, sweet bread and salty butter is impossible to improve upon.

• Dip stale slices in custard for the best French toast of your life
• Use day old bread for bread pudding that needs no additional sugar
• Serve alongside cheese plates for an unexpected but perfect pairing

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There is something deeply satisfying about turning flour, butter, and eggs into something this extraordinary. Your first slice will tell you everything you need to know.

Recipe FAQs

→ What makes this brioche different from regular bread?

The key difference lies in the rich ingredients – milk and butter create a tender, pillowy texture with a golden crust, while eggs add richness and structure. This results in a softer, more indulgent bread compared to 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, then let it sit for 5-10 minutes until frothy before adding to the flour mixture.

→ How do I know when the brioche is fully baked?

The brioche is done when it has a deep golden-brown color and a skewer inserted in the center comes out clean. The top should be firm to the touch and sound hollow when tapped gently on the bottom.

→ Can I make this brioche without a stand mixer?

Yes, you can knead the dough by hand. Mix ingredients until shaggy, then turn onto a floured surface and knead for 15-20 minutes until smooth and elastic. The butter incorporation will require more effort but is definitely achievable manually.

→ What's the best way to store leftover brioche?

Store at room temperature in an airtight container for 2-3 days. For longer storage, freeze slices in an airtight bag for up to 1 month. To refresh, toast or warm briefly in the oven.