Authentic Buttery French Brioche Loaf
Ingredients
- ½ cup milk room temperature
- 4 teaspoons active dry yeast
- 4 cups all purpose flour spoon and sweep when measuring the flour here
- ⅓ cup sugar
- 2 teaspoons salt
- 4 large eggs room temperature
- 14 tablespoons unsalted butter cut in cubes, softened, but not fully room temperature
- 1 egg + 1 tablespoon water for egg wash
Instructions
- Mix together the milk and yeast as well as a pinch of sugar to a small bowl. Set aside to develop for about 5 - 10 minutes.
- In a stand mixer, gently mix together the flour, sugar, and salt together until just combined using the paddle attachment. .
- Add in the eggs and yeast mixture and keep mixing. As soon as a dough forms, switch the paddle attachment with the dough hook. Mix on medium for about 4 minutes, then turn to low.
- Slowly add the butter, one tablespoon at a time, waiting until the butter is incorporated before adding more. Mix for about 8 minutes, stopping and scraping the bowl halfway through. The dough should sound moist and slap against the side of the bowl. Resist ay urges to add more flour,
- Turn the dough onto a floured surface and form it into a ball by folding the dough into itself and tucking in the edges. Return to the mixing bowl and over with plastic wrap. Allow it to rise for about an hour in a warm area.
- Lightly deflate the dough and reform into a ball and allow it to rise again. You can let it rise at room temperature for an hour, or allow it to rise overnight in the refrigerator for the best flavor. (I usually want the bread the same day so I let it rise at room temperature and the flavor is still amazing).
- Divide the dough equally into 16 balls. Butter two 8x4 loaf pans and line the balls in two rows of four in each pan. Allow it to rise again for about an hour.
- Preheat the oven while the dough is rising to 375 degrees F.
- Lightly brush the loaves with the egg wash and bake for about 25 minutes.