Milk Brioche Bread
This fantastic milk brioche recipe has a rich flavor, tender crumb, and a beautiful golden brown crust. It is made with eggs, sugar, and butter, which gives the brioche bread its soft crumb and delicate texture. Adding sourdough to the dough takes it to another level, giving it a tangy twist to this classic bread recipe.
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Servings: 2 Loaves
Equipment
- Stand mixer
- Mixing bowls
- Scale
- Baking sheet or pan
- Dough scraper
- Parchment paper (optional)
- Pastry brush
- Kitchen thermometer (optional but very convenient)
Ingredients
- 125 g milk 1/2 cup
- 200 g sourdough starter 1 cup, active and bubbly
- 256 g Eggs 5 eggs
- 72 g granulated sugar 1/4 cup plus 1 tablespoon
- 226 g unsalted butter 1 cup
- 12 g salt 1 3/4 tsp
- 510 g bread flour 4 1/4 cups
Instructions
To make the dough:
- Mix the milk and sourdough starter in the bowl of a stand mixer using the dough hook attachment.125 g milk, 200 g sourdough starter
- Add the eggs256 g Eggs
- Once combined, add softened butter, sugar, and salt. Continue mixing at low speed.72 g granulated sugar, 226 g unsalted butter, 12 g salt
- Add the bread flour to your mixture with the mixer still on low speed. Keep kneading at a low speed for about 2 minutes or until your dough starts coming together.510 g bread flour
- Change to medium speed and keep kneading for about 10 minutes (dough will be shiny and sticky).
- Using a spatula, gently scoop your dough into a glass or plastic bowl and cover it with plastic wrap.
First rise:
- Let the dough rest in a warm spot for about 6 hours (or until doubled in size).
- Refrigerate for about 3-4 hours (or overnight) so the dough is less sticky and manageable.
Second rise:
- Prepare your baking dish or loaf pan by buttering it generously or lining it with parchment paper.
- Use your dough scraper to divide the dough into equal parts, using a scale for accuracy.
- Shape your dough and place it in your baking pan. Let it rest in a warm place for about 8 more hours or until they are puffy and almost doubled in size.
Bake:
- Preheat the oven to 425°F (218°C).
- Mix one egg with milk or water and brush the dough with the egg wash using a pastry brush.
- Bake for 25 to 30 minutes or until the internal temperature reads 190°F (87°C).
Notes
- You might feel tempted to add more flour, but this will decrease the hydration of your dough and give the brioche bread a dense texture.
- Do not let it overproof! Overproofing your brioche dough will lead to a dense texture and a dough that will deflate during baking.
- Adjust the baking time depending on how you shape your dough.
