Rich Brioche-Style Egg Bread
Equipment
- Mixing bowls For blending dry and wet ingredients separately.
- Stand mixer with dough hook Ideal for this soft, enriched dough. If you don't have one, a bit of elbow grease and a sturdy wooden spoon will get the job done.
- Loaf pan A standard 9x5-inch pan works beautifully, but you could also use a brioche mold for a more dramatic presentation.
- Plastic wrap or a clean towel To cover the dough during its rise.
- Pastry Brush For the egg wash.
Ingredients
- All-purpose flour – 3 ¾ cups plus more for dusting
- Granulated sugar – ¼ cup to sweeten the dough slightly
- Salt – 1 ½ tsp to balance the sweetness
- Instant yeast – 2 ¼ tsp 1 standard packet
- Whole milk – ½ cup warmed to 100-110°F
- Large eggs – 4 at room temperature
- Unsalted butter – ¾ cup 1 ½ sticks, very soft or slightly melted
- Egg wash – 1 egg mixed with 1 tbsp water for that glossy golden crust
Instructions
Step 1: Bloom the yeast
- Warm the milk until it's just above body temp (100–110°F), and mix it with the sugar and yeast. Let it sit for 5–10 minutes until frothy. This step ensures your bread gets the airy lift it's known for—like a more buttery version of cloud bread.
Step 2: Make the dough
- In a stand mixer bowl, combine flour and salt. Add in the yeast mixture and crack in the eggs. Mix on low until it starts coming together. Now, slowly add in the soft butter, a tablespoon at a time, waiting until each piece is incorporated before adding the next.
- Keep kneading (on medium-low speed) for about 10 minutes. The dough should be soft, glossy, and slightly sticky. You’re aiming for a silky consistency that’s pliable but holds its shape.
Step 3: Let it rise
- Scrape the dough into a greased bowl, cover it with plastic wrap, and let it rise in a warm, draft-free spot until doubled—about 1 ½ hours.
Step 4: Shape and second rise
- Turn the dough out onto a lightly floured surface. For a loaf pan, shape it into a log. You could also braid it for a visual flair, similar to breakfast bread ideas like challah or italian easter bread. Place in the pan and let it rise again until puffed, about 45 minutes.
Step 5: Bake and finish
- Preheat your oven to 350°F. Brush the top with egg wash for a glossy, golden crust. Bake for 35 minutes or until the top is deep golden brown and the internal temp reads 190°F.
- Let it cool in the pan for 10 minutes, then transfer to a rack to cool completely.