Soft, rich Brioche bread loaves

Overview

Yield: 2 loaves

Ingredients

• .5 cup warm milk
• 9g active dry yeast about
• 2 tsp honey
• 5 large eggs
• 1 large egg yolk
• 2 tsp vanilla extract
• 5 tbsp granulated white sugar
• 17.6 oz all-purpose flour
• 1.5 tsp sea salt
• 8.8 oz unsalted butter, softened

Steps

1. Add the milk, yeast and honey into the mixer bowl and combine. Set aside for 10 minutes to allow the yeast to activate.
2. Add the eggs and yolks, and whisk gently to break the egg yolks.
3. Add the vanilla, sugar, flour and sea salt, and mix to form a scraggly dough.
4. With the dough hook attachment, knead the dough on medium speed for 3 - 5 minutes.
5. Add 1/4 of the butter, about 2.2oz, knead another 2 minutes, repeat 3 additional times
6. Once all butter is added, continue kneading for another 10 minutes on medium
7. Transfer dough to a floured surface, form into a ball
8. Let proof for about 1 hour
9. Transfer dough back to floured surface, gently deflate dough, and re-form into a ball
10. Cover and chill in refrigerator for 8-24 hours
11. Butter and dust 2 9x5 loaf pans
12. Divide dough into 2 equal parts
13. Shape dough into log, nantaise, or braided loaf.
14. Proof covered in pans for 2 hours
15. Preheat oven to 325°F
16. Brush top of bread with egg wash (equal parts egg and water)
17. Bake until internal temperature reaches 190°F
18. Remove from oven, let cool for 5 minutes, then flip the load out of the pan and cool on wire rack.

Sources

https://www.theflavorbender.com/brioche-bread-recipe/

Images