Brioche Bread Without Eggs

eggless brioche no eggs easy bread recipe without eggs sweet bread recipes with milk and butter no egg whites or yolk

5 from 2 votes

Brioche Bread Without Eggs

Brioche without eggs recipe is a light fluffy bread recipe with fantastic sweetness and flavor - made egg free! This pantry staple bread is great for sandwiches, toast, or as a late-night snack with hazelnut chocolate spread!

Prep Time15

Cook Time30

Total Time2 45

Course: Bread

Cuisine: American

Servings: slices

Calories: 212kcal

Author: Kelly Jensen

Cost: $2

Equipment

Stand Mixer (optional)
Mixing Bowl
Rolling Pin
8x4 Loaf Pan

Ingredients

3 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon Sea Salt
1 tablespoon instant yeast
1 cup whole milk can use dairy free for vegan version
2/3 cup melted butter
1 teaspoon pure vanilla extract

Instructions

In a large mixing bowl or stand mixer, add the flour, sugar, instant yeast, and salt. Mix well to combine, and make a well in the center of the flour mixture.
Add 1/2 cup of the melted butter (save the rest for brushing) and all of the milk milk to the flour. Pour the vanilla extract over the mixture. If mixing by hand, mix 8-10 minutes until dough is well combined. Dough should be sticky and thick.
Transfer dough to a large bowl (I like to use a batter bowl) and allow the brioche to rise in a warm place for 1-2 hours or until doubled in size.
Grease a 8x4 loaf pan. Turn dough out onto a well-floured work surface.
Divide dough into 4 equal parts. Roll the rough out to about 4 inches wide and 12 inches long. Take one end of the long side of the dough, and begin to tightly roll inwards, like a cinnamon roll. Tuck the edges of the dough under so it is roughly the same size as the loaf pan. Place each 1/4 of the rolled dough in the loaf pan to rest - so there are 4 sections of dough in the pan. Cover, and allow dough to rise in the loaf pans in a warm place for 1 hour or until doubled in size.
Preheat oven to 375 degrees Fahrenheit. Brush the tops of the dough with remaining melted butter and place in oven to bake for 22 to 28 minutes. Top should be brown.
Allow the brioche to cool on a rack for at least 45 minutes before slicing.

Nutrition