Heavenly Brioche Loaf
This Heavenly Brioche Loaf is a soft, buttery, eggy bread with a golden crust that is perfect for breakfast or as a delicious side. Serve it with your favorite jam or use it for an indulgent French toast.
1 hr 5 min
4 1/2 cups all purpose flour
2 sticks unsalted butter
at room temperature
1/2 cup warm water
1/4 g dry yeast
3 tbsp sugar
6 large eggs
2 tsp salt
1 whole egg
mixed with 1 tablespoon milk
1 hr 5 min
In the mixer bowl, combine the warm water, sugar, and dry yeast. Stir together and let rest for 5 minutes until bubbly.
Add the eggs to the mixer and beat on medium speed for 1 minute. Add the salt and mix.
With the mixer on low speed, gradually add 4 cups of flour, mixing for 5 minutes after each addition.
Next, add the softened butter and mix until fully incorporated in the dough.
Add the remaining ½ cup of flour and continue mixing for 2 minutes. If needed, switch to the dough hook attachment.
Transfer the dough into a well-buttered bowl, cover with plastic wrap, and refrigerate overnight.
The next day, remove the dough from the refrigerator and let it sit at room temperature for 1 hour.
Butter 2 loaf pans.
Divide the dough in half and roll each half into a rectangle. Ensure it is wide enough to fit the loaf pan.
Roll each rectangle tightly and place it seam-side down in the loaf pan. Repeat with the other half of the dough.
Cover the pans with a damp towel and let the dough rise at room temperature for 2 to 2½ hours, or until doubled in volume.
Preheat the oven to 375°F.
Brush the top of each loaf with the egg wash and bake for 40-45 minutes, or until the top springs back and it sounds slightly hollow when tapped.
Remove loaves from the oven and turn them out onto a wire rack to cool.
Allowed on these diets
Contains these allergens
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