Description
This Eggless Brioche Bread is a rich, buttery, and incredibly soft bread that mimics the classic brioche texture and flavor without using any eggs. It’s perfect for sandwiches, French toast, or simply enjoyed plain with butter and jam, making it a versatile and delicious treat for those avoiding eggs.
Ingredients
Dry Ingredients
- 3 ½ cups all-purpose flour
- 2 ¼ tsp active dry yeast (1 packet)
- ¼ cup granulated sugar
- 1 tsp salt
Wet Ingredients
- ¾ cup warm milk (110°F / 43°C)
- ½ cup unsalted butter, very soft
- ¼ cup heavy cream (or additional milk for a lighter loaf)
Instructions
- Activate the yeast: In a large bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently and let the mixture rest for 5–10 minutes until it becomes foamy, indicating the yeast is active.
- Mix initial dough: Add the heavy cream, salt, and 2 cups of the all-purpose flour to the yeast mixture. Mix until combined to create a wet batter-like dough.
- Add remaining flour and knead: Gradually incorporate the remaining 1 ½ cups flour into the dough. Knead the dough on a clean surface until a soft dough forms.
- Knead with butter: Continue kneading the dough for 10–12 minutes, gradually adding the very soft unsalted butter a little at a time. This ensures the butter is fully incorporated. The dough should become smooth, elastic, and slightly sticky.
- First rise: Place the dough in a greased bowl, cover it with a clean cloth or plastic wrap, and let it rise in a warm spot for 1½–2 hours, or until it doubles in size.
- Shape the dough: Punch down the risen dough to release air bubbles. Shape it into a loaf or divide it into rolls, then place it in a greased 9×5-inch loaf pan.
- Second rise: Cover the shaped dough and let it rise again for 45–60 minutes until it becomes puffy.
- Prepare for baking: Lightly brush the top of the dough with milk or cream to promote browning during baking.
- Bake: Preheat the oven to 350°F (175°C). Bake the loaf for 30–35 minutes until it turns golden brown and sounds hollow when tapped.
- Cool: Remove from the oven and allow the brioche bread to cool completely before slicing to ensure the best texture.
Notes
- Butter must be very soft to incorporate properly into the dough.
- The dough will be slightly sticky; avoid adding too much flour to maintain softness.
- For extra softness and flavor, brush the baked brioche with melted butter right after removing it from the oven.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: French-Inspired
