Milk Brioche Bliss: A Decadent Recipe for Perfectly Soft Bread

Ingredients

Main Ingredients

• 4 cups (500 g) bread flour
• 1 ½ cups (360 ml) whole milk, warmed to 110°F (43°C)
• ½ cup (100 g) granulated sugar

Yeast & Leavening

• 2 ¼ teaspoons (1 packet) instant dry yeast
• ¼ teaspoon salt

Butter & Eggs

• ½ cup (115 g) unsalted butter, softened and cut into cubes
• 3 large eggs, room temperature

Flavor Enhancers

• 2 tablespoons honey
• 1 teaspoon pure vanilla extract

Instructions

First Rise & Butter Incorporation

1. Bulk Fermentation. Cover the bowl with plastic wrap and let the dough rise in a warm, draft‑free spot for 1 hour, or until doubled in size. This initial fermentation develops flavor and gluten structure.
2. Incorporate Butter. Gently flatten the risen dough on a lightly floured surface. Sprinkle the softened butter cubes over the surface and fold the dough over itself several times, then knead for another 5 minutes until the butter is fully absorbed and the dough regains its elasticity.
3. Second Bulk Rise. Return the butter‑enriched dough to the bowl, cover, and let it rest for 45 minutes. It should puff up again, signaling that the butter has been fully integrated.