One of the beautiful buttery breads to date is the brioche loaf, and you can make this from scratch, in which the uses are basically endless. Add milk, sugar and dry yeast to the bowl of an electric mixer, then give it a quick stir and allow it to bubble.
Add in th eggs and about half of the flour and mix on medium speed with the dough hook for about five minutes. After that, scrape the bowl really well and add the rest of the flour and continue to mix for another three minutes until the dough becomes very elastic.
Just done, forgot to add a pinch of salt during this process, otherwise the bread will become a bit bland. After the dough has come together, start adding the room temperature in large chunks while it’s still mixing while trying to allow the butter to absorb into the dough before adding the next round.
Once all the butter is incorporated into the dough, mix for another three minutes until the dough is very smooth. Take the dough to the working surface and knead for about a minute just to get a smooth shape, then transfer it to a lightly oiled bowl, cover it and let that proof for about an hour or so until it has doubled in size.
Take the dough out once it has proofed, then begin to shape it by tucking the edges of the dough towards the bottom of the board. After that, lightly butter the edges of the loaf pan, then place the dough around the edges, then cover it and allow that to proof for the last time before you throw it in the oven.
Before you are about to bake the brioche dough, evenly brush the top of the dough with a simple egg wash, then bake that in a 375 degrees Fahrenheit oven for 20 minutes.
After 20 minutes, turn the temperature to 425 degrees Fahrenheit for another ten minutes in order to get a really beautiful dark crust. Now that the bread is finished baking, take it from the oven and let it cool for a few minutes, then carefully remove the loaf from the pan.
Transfer to a cooling rack, then allow cooling at room temperature before slicing it, toasting or wrapping it in plastic and storing it in a fridge for at least a week.
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