Milk Brioche

This page shows a simple Milk Brioche recipe you can make at home.

Milk Brioche is a soft, rich bread made with milk, butter, eggs, and a bit of sugar. It has a tender crumb and a shiny crust. This recipe uses simple steps and common ingredients.

Why This Recipe Works

• The warm milk wakes the yeast and starts the rise quickly.
• Eggs and butter give a rich, tender crumb.
• A two-rise method builds flavor and light texture.
• Brushing with egg gives a shiny, golden top.

Why you should try this recipe

• It is easy to follow for beginners.
• You get a soft, buttery loaf for toast, sandwiches, or plain eating.
• It uses common pantry ingredients.
• The result feels special but the steps are simple.

How to make Milk Brioche

Follow the steps below for a soft, golden loaf.

Ingredients :

• 4 cups all-purpose flour
• 1/2 cup milk
• 1/4 cup sugar
• 1/2 cup unsalted butter, softened
• 3 large eggs
• 1 packet active dry yeast
• 1 teaspoon salt
• 1 egg (for egg wash)

Equipments Needed

• Small bowl
• Large mixing bowl
• Measuring cups and spoons
• Mixing spoon or stand mixer with dough hook
• Floured surface for kneading
• Greased bowl for rising
• Bread pan
• Pastry brush
• Oven

Step-by-Step Instructions :

1. In a small bowl, warm the milk and dissolve the yeast in it. Let it sit for about 5 minutes until frothy.
2. In a large mixing bowl, combine the flour, sugar, and salt.
3. Add the eggs, softened butter, and the milk-yeast mixture to the flour mixture. Mix until a dough forms.
4. Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a cloth, and let it rise in a warm place for 1-2 hours, or until doubled in size.
6. After rising, punch down the dough, then shape it into a loaf.
7. Place the loaf into a greased bread pan and let it rise again for about 30 minutes.
8. Preheat oven to 350°F (175°C).
9. Brush the top of the loaf with a beaten egg for shine.
10. Bake for 30-35 minutes, or until golden brown.
11. Let cool before slicing.

How to serve Milk Brioche

• Slice warm or cooled.
• Serve with butter, jam, or honey.
• Use for French toast or sandwiches.
• Tear pieces for snacks or tea.

How to store Milk Brioche

• Room temperature: Wrap in plastic or store in a bread box for up to 2 days.
• Refrigerator: Not recommended long term (it can dry out), but keep wrapped for up to 4 days.
• Freezer: Slice and freeze in a sealed bag for up to 3 months. Thaw at room temperature or toast slices.

Tips & Tricks

• Use room-temperature butter and eggs for easier mixing.
• If dough feels too sticky, add a little flour a tablespoon at a time.
• If oven browns too fast, cover the loaf with foil partway through baking.
• Let the loaf cool before slicing to keep texture neat.

Variations & Substitutions

• Swap half the all-purpose flour for bread flour for extra chew.
• Add 1 teaspoon vanilla or a bit of lemon zest for a flavored loaf.
• For a richer brioche, increase butter by 2 tablespoons.
• Use milk alternatives (almond/soy) but keep temperature mild to not hurt yeast.

FAQs

Q: Can I make this by hand without a mixer?
A: Yes. Mix by hand and knead on a floured surface for about 10 minutes until smooth.

Q: How do I know when the dough has risen enough?
A: It should double in size and leave a small indentation when you press lightly with a finger.

Q: Can I make smaller rolls instead of a loaf?
A: Yes. Shape into rolls, place on a baking sheet, and reduce second rise time slightly before baking.

Q: What if my yeast does not froth?
A: Your milk may be too hot or the yeast is old. Try again with milk about 100–110°F (warm to the touch) and fresh yeast.

Conclusion

For a soft, buttery roll version of this bread, see this helpful guide on Super Soft Brioche Dinner Rolls – Simply Home Cooked. For more on classic brioche technique and tips, this deep guide is useful: Brioche (Soft French Sweet Bread Recipe) – Fifteen Spatulas.

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