A rich, golden brioche loaf, tender and buttery with a soft, pillowy crumb.
14 steps, about 75 minutes start to finish.
Prepare the dough: In the bowl of a stand mixer, combine the dry ingredients: bread flour, potato flour, milk powder, sugar, salt, and instant yeast. Add the wet ingredients: whole milk, 100°F water, and eggs.
Mix on a low setting until fully combined.
Cover the bowl with a clean towel or plastic wrap and let the dough rest for 25 minutes at room temperature.
Turn the mixer to medium speed and gradually add the softened butter, making sure it's fully incorporated.
Continue mixing on medium for about 15 minutes, until the dough starts to pull away from the sides of the bowl.
Perform the windowpane test to check gluten development. If the dough isn't elastic enough, mix for another 5 minutes.
First rise: Oil a large bowl, add the slightly tacky dough, cover, and let rise in a warm spot for 1 hour, or until doubled.
Shape: Punch down the dough and roll it out to fit a 5x11-inch loaf pan. Roll it up, tuck in the ends, seal the seam, and roll on the counter to finalize the shape.
Second rise: Place the shaped dough in the loaf pan, cover, and let rise 45 minutes to 1 hour, until it extends about 1 inch above the rim.
Halfway through the second rise, preheat the oven to 400°F and set a shallow dish of water on the bottom rack for steam.
Bake for about 45 minutes, until a thermometer in the center reads 195°F, rotating the loaf halfway through for even browning.
Straight out of the oven, lightly butter the top, cover with a clean dish towel, and let cool in the pan for 25 minutes.
Turn the loaf out and let it cool completely on a wire rack before slicing.
Enjoy your Golden Milk Brioche!
“Equipment: stand mixer, a 5x11-inch loaf pan, and a thermometer. This dough is versatile. Use it for other bread types or loaf-pan sizes, adjusting the bake time to an internal temperature of 195°F. The pan of water for steam helps the loaf get a nice lift and crust.”
