Yield 1 loaf
recipe slightly adapted from French Brioche by Delicious Happens
- 2 Tbs milk, warm
- 2 tsp dry active yeast
- 1/2 tsp sugar
- 4 eggs, extra large
- 2 c unbleached all-purpose flour
- 1 tsp sea salt
- 3/4 c unsalted butter, softened
- 1 egg, beaten for egg wash
- In the bowl of your stand mixer fitted with the dough hook combine the warm milk, yeast and sugar; let bloom for about 5 minutes, until frothy.
- Add the eggs, sea salt, flour and butter, mixing on low speed for about 2 minutes, until the mixture begins to come together.
- Scrape down the sides of the bowl and mix on medium speed for 10 minutes, the dough will become smooth and sticky.
- Place the dough into a large floured bowl and cover tightly with plastic wrap, let rise at room temperature for 2 hours; until doubled in size.
- Punch down the dough and recover with plastic wrap, refrigerate for 4 hours or overnight.
- Prepare a 9"x5" loaf pan with butter.
- Remove the dough from the refrigerator and roll it out on a lightly floured surface into an 8"x4" rectangle.
- Starting with the long side roll it into a log and place the dough seam side down in the pan and cover tightly with plastic wrap, let rise 1 1/2 - 2 hours until doubled in size.
- Preheat your oven to 375º F, brush the egg wash over the top of the dough and bake for 30-35 minutes, until golden brown.
- Remove from the oven and let cool in the pan for 35-40 minutes, transfer to a wire rack and cool completely,
- Slice and serve, store left over bread in an air tight container for up to 4 days, refrigerate to store for up to 1 week.
Recipe by It Bakes Me Happy at http://itbakesmehappy.com/2014/09/french-brioche-september-src.html