Milk Brioche French Bread

The first time I attempted brioche, my kitchen smelled like a French bakery at dawn. I had no idea what I was doing, but that buttery aroma made me feel like I had discovered something magical. Now, every time I make this milk brioche, I remember that morning when I accidentally created something extraordinary.

I made this for my mothers birthday brunch last spring. She took one bite, closed her eyes, and said it reminded her of the croissants she ate in Paris thirty years ago. That moment of pure joy made every minute of kneading absolutely worth it.

Ingredients

• All-purpose flour: Forms the structure of this tender bread, providing the perfect canvas for all that rich butter and eggs
• Granulated sugar: Not just for sweetness, this helps create that gorgeous golden crust and keeps the crumb soft
• Instant yeast: The silent worker that makes those beautiful air pockets possible, ensuring your brioche rises beautifully every time
• Fine sea salt: Essential for balancing the sweetness and enhancing all the buttery flavors
• Large eggs: Room temperature eggs incorporate better and give the bread its signature richness and tender crumb
• Whole milk: Lukewarm milk wakes up the yeast and adds a subtle creamy depth that water cannot provide
• Unsalted butter: The star of the show, softened and added gradually creates that incomparable brioche texture
• Egg yolk and milk: This simple wash creates that professional bakery shine and beautiful deep golden color

Instructions

Start the dough:

Combine flour, sugar, yeast, and salt in your stand mixer bowl. Make sure everything is well blended before adding any wet ingredients.

Bring it together:

Add the eggs and lukewarm milk, then mix on low until you have a shaggy, sticky dough. Do not worry, it will come together beautifully.

Build the structure:

Increase to medium speed and knead for 5 minutes. Watch as the rough dough transforms into something smooth and promising.

Add the butter slowly:

Drop in those softened butter cubes one handful at a time. Let each addition fully incorporate before adding more. This patience makes all the difference.

Knead to perfection:

Continue kneading for 10 more minutes until the dough is glossy, elastic, and practically dances in the bowl. It should pull away cleanly from the sides.

First rise:

Shape into a ball and place in a greased bowl. Cover and let it rise in a warm spot for 1 to 1.5 hours until it has doubled in size.

Shape your loaf:

Gently deflate and divide into three equal portions. Roll each into a rope and braid them together, or shape as you like and place in a buttered loaf pan.

Second rise:

Cover loosely and let rise for another 45 minutes until puffy and nearly doubled. This rise gives you those gorgeous airy pockets.

Preheat and prepare:

Heat your oven to 180°C (350°F) while you whisk together the egg yolk and milk for the egg wash.

Add the shine:

Brush the top of your brioche gently with the egg wash. Be careful not to deflate all that beautiful rise you have built up.

Bake to golden perfection:

Bake for 25 to 30 minutes until deeply golden brown. A skewer inserted in the center should come out clean.

Cool with patience:

Let it rest in the pan for 10 minutes, then move to a wire rack. Wait until completely cool before slicing, or the texture will suffer.

Save

My youngest daughter now requests this bread for every special occasion. Watching her slather a still-warm slice with butter brings me more joy than I ever expected from a simple loaf of bread.

Making It Your Own

Replacing half the milk with heavy cream takes this bread to another level of luxury. The extra fat creates an even softer crumb and richer flavor that feels absolutely decadent. Orange zest folded into the dough before the final rise gives it a lovely fragrant twist.

Beyond The Loaf Pan

This dough shapes beautifully into individual buns for sliders or dinner rolls. Just reduce the baking time to 15 to 20 minutes and watch them closely. You can also form it into the traditional brioche à tête shape with that little ball on top, though it takes some practice to get right.

Storage And Serving Ideas

Brioche freezes remarkably well, so I always make two loaves when I have the counter space. Slice before freezing and you can toast individual slices straight from the freezer. It makes the most incredible French toast you will ever taste.

• Day old brioche is perfect for bread pudding or French toast
• Toast slices and top with jam for the simplest luxury breakfast
• Use slightly stale brioche to make incredible croutons for soups and salads

Save

There is something deeply satisfying about pulling a golden brioche from the oven, knowing you created something this beautiful with your own hands. May your kitchen always smell like butter and possibility.

Recipe FAQs

→ What makes this brioche different from regular bread?

The high butter and egg content creates a rich, tender crumb that's much softer and more flavorful than regular bread. The milk adds extra richness and helps develop a golden crust.

→ Can I use a different type of flour?

All-purpose flour works best for this recipe. Bread flour can be used, but the brioche will be slightly denser. Avoid using cake flour as it won't develop the right structure.

→ 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. The first rise takes 1-1.5 hours, and the second rise takes about 45 minutes.

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

Store at room temperature for 2-3 days in an airtight container. For longer storage, freeze slices in an airtight bag for up to a month. Reheat frozen slices in a toaster or oven.

→ Can I make this without a stand mixer?

Yes, you can knead the dough by hand. It will require more effort - about 15-20 minutes of kneading total. The dough should become smooth, elastic, and pull away from your hands cleanly.