When it comes to eating something delicious, don’t hesitate to make this Brioche Loaf.
- 3 1/3c all-purpose flour
- 2 tsp instant yeast
- 1/2 tsp salt
- 1/3 c sugar
- 1 c milk
- 5 oz butter melted
- 2 large egg
- 1 large egg beaten
- 1 tbsp milk
Optional for finishing touch
- 1 oz butter melted
- Combine all dry ingredients in a mixing bowl of stand mixer fitted with dough hook.
- On medium low speed, add egg then gradually add milk to incorporate with the mixture.
- Continue on that speed, slowly add melted butter to flour mixture and mix until cohesive dough starts to form. About 2 minutes.
- Make sure there is no dry flour remains. Scrape down the sides of the bowl with spatula if needed.
- Increase the speed to medium and continue kneading the dough until smooth and elastic and pull away from the sides of the bowl completely.
- Approximately 4 to 5 minutes.
- The dough is supposed to be a little bit wet due to the generous amount of butter and milk called for.
- Transfer the dough to a lightly floured surface. Start kneading with your hands.
- If the dough too sticky to handle, add more flour on your hands before kneading.
- Use your hands and gently lift and fold edge of the dough that’s farthest away from you toward the middle.
- Turn the dough 90 degrees and fold the other edge toward the middle again.
- Repeat the process of turning and folding the dough.
- Continue to knead until the dough form a smooth, round ball, about 1 to 2 minutes.
- Turn the dough seam side down in a lightly greased or lined with plastic wrap large mixing bowl.
- Cover tightly and let it proof until the dough is double in size, approximately 1.5 to 2 hours.
- Press down the dough and deflate. Transfer the dough to a lightly floured surface.
- Divide the dough into 2 equal pieces.
- Work with 1 dough at a time. Make sure to cover the other dough with plastic wrap to prevent it from drying out.
- Grease your baking pan.
- Press and stress the dough into a rectangle. Try to use your hands instead of a rolling pin to avoid overworking your dough.
- Roll the dough away from you into a loose cylinder, tuck the sides of the dough as you go.
- Pinch the seam with your fingers to secure the dough.
- Place the dough seam side down. Then carefully transfer it to your baking pan.
- Repeat the process with the remaining piece.
- Cover the pan tightly with plastic wrap and let the shaped dough proof second time until it’s double in size, approximately 1.5 to 2 hours.
- Preheat oven to 350F.
- Gently brush the top of unbaked brioche with egg wash mixture.
- Bake until the loaf turn deep golden brown color, approximately 40-55 minutes, remember to rotate the baking pan half way of the process.
- Let the loaf cool in the pan for 15 minutes before unmold it.
- Brush the top and the side of brioche loaf with extra melted butter (if desired).