Brioche Bread

Makes 2 loaves, total time 4 1/2 hours

INGREDIENTS

FOR THE SPONGE

1 c. all-purpose flour

1 (0.25-oz.) packet or 2 1/4 tsp. active dry yeast

1/2 c. milk, lukewarm

1. Make the sponge: To the bowl of a stand mixer fitted with the hook attachment, add 1 cup flour, yeast, and milk. Using a spatula, mix until well combined, then cover with plastic wrap and let sit for 45 minutes. 

FOR THE DOUGH 

6 large eggs, room temperature

     1 c. all-purpose flour  
     2 c. bread flour            

1/2 c. granulated sugar

2 tsp. kosher salt

1. Once the sponge has formed some air pockets, add in eggs, remaining 3 cups flour, sugar, and salt. Mix on medium speed until well combined, then gradually increase to medium-high speed and continue mixing until dough pulls away from the sides of the bowl and becomes shiny and elastic, scraping down bowl every 4 to 5 minutes, 10 to 13 minutes.

Set timer to 10 minutes and add 1 Tablespoon at a time

1 c. (2 sticks) butter, softened, 
plus more for pans

1. With the mixer running, add in butter gradually, 1 tablespoon at a time, letting each tablespoon fully incorporate into the dough before adding the next, 13 to 15 minutes. Continue mixing on medium-high speed for 5 to 7 minutes until the dough passes the windowpane test. Cover bowl with plastic wrap and let rest about 1 hour or doubled in size.

FOR THE EGG WASH

1 large egg

1 tbsp. 

water

1. To bake same day: Once dough has doubled in size, turn out onto a floured surface and punch down dough. Divide in half using a pizza cutter and then each half into thirds to braid each loaf.   
2. Grease 8”-x-5” loaf pans with butter or shortening. Place braided dough into each prepared pan. Cover with plastic wrap.
3. Preheat oven to 375°. Let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes. In a small bowl, whisk together remaining egg and water. Brush egg wash on top of loaf and sprinkle lightly with salt. 

How should I add the butter? Slowly and with great patience. The butter addition process should take no less than 10 minutes. If you add the butter in too fast, it will not "emulsify" into the dough and result in an oily, broken dough. It'll still bake off well enough, but do it right and your dough will look satisfyingly smooth, glossy, and plump.

How do I know when the gluten has developed properly? The windowpane test is often used to check for gluten development. To perform the test, take a small piece of dough and slowly stretch it out in opposite directions: if the dough becomes thin enough to appear semi-transparent before it tears, you're there! You'll have an extra desirable chew in the bread once your dough gets to this stage.

Should I let the dough rest overnight? It's up to you! Generally, more time means more flavor when it comes to food. If you let the dough sit in the fridge overnight, it's basically a slow fermentation that helps it develop a subtle depth of flavor. Because we're already letting some fermentation happen by using the sponge mixture, overnight proofing is not necessary if you're looking to bake right away. Or, if you're like me and love freshly baked bread straight out of the oven, bake one loaf on the day of, and save the other half of the dough to bake for the next day!

DIRECTIONS

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4. To bake next day: Once dough has doubled in size, punch down to deflate dough completely, then re-cover with plastic wrap. Refrigerate overnight until you are ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled before baking, longer if needed, up to 2 hours 30 minutes.
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6. Bake until deeply golden on top and the center of the loaf registers between 190° and 205°, about 22 minutes.
7. Let cool 5 minutes then turn loaves out onto a cooling rack. Let cool completely.