Eggless Brioche Bread
This eggless brioche bread is soft, golden, and wonderfully tender with a lightly sweet finish. It is a lovely choice for breakfast, brunch, or sharing at the table.
Equipment
- 9 x 5-inch loaf pan
Ingredients
For The Dough
- 3 1/4 cups Bread Flour
- 2 1/4 tsp Instant Yeast
- 1/3 cup Granulated Sugar
- 1 tsp Fine Sea Salt
- 3/4 cup Warm Whole Milk
- 1/3 cup Plain Greek Yogurt
- 1 tsp Vanilla Extract
- 10 tbsp Unsalted Butter, Softened
For The Glaze
- 1 tbsp Whole Milk
- 1 tsp Maple Syrup
Instructions
- Combine the bread flour, instant yeast, sugar, and salt in a large mixing bowl.
- Add the warm milk, Greek yogurt, and vanilla. Mix until a shaggy dough forms, then knead for about 5 minutes until the dough begins to become smooth.
- Add the softened butter 1 tablespoon at a time, kneading well after each addition. Continue kneading for 8 to 10 minutes, until the dough is glossy, elastic, and slightly tacky but pulls cleanly from the sides of the bowl.
- Place the dough in a lightly greased bowl, cover, and let rise in a warm place for 1 1/2 to 2 hours, until doubled in volume.
- Gently deflate the dough and divide it into 8 equal portions. Shape each portion into a smooth ball and arrange the balls in a greased 9 x 5-inch loaf pan.
- Cover the pan and let the dough rise for 45 to 60 minutes, until noticeably puffy and about 1 inch above the rim. Preheat the oven to 350°F near the end of the rising time, then stir together the milk and maple syrup and brush it over the loaf.
- Bake for 30 to 35 minutes, until deeply golden and the center reaches about 190°F. Cool in the pan for 10 minutes, then transfer the loaf to a rack and cool before slicing.
Nutrition
Serving: 1servingCalories: 372kcalCarbohydrates: 48gProtein: 9gFat: 16g
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