French Brioche

• Vegetarian

• Refrigerated

  • 1 Egg
  • 4 Eggs, large

• Baking & Spices

  • 2 tsp Active yeast, dry
  • 2 cup All-purpose flour, unbleached
  • 1 tsp Sea salt
  • 1/2 tsp Sugar

• Dairy

  • 3/4 cup Butter, unsalted
  • 2 tbsp Milk

Found on itbakesmehappy.com

Description

Ingredients

• 2 Tbs milk, warm
• 2 tsp dry active yeast
• ½ tsp sugar
• 4 eggs, extra large
• 2 c unbleached all-purpose flour
• 1 tsp sea salt
• ¾ c unsalted butter, softened
• 1 egg, beaten for egg wash

Directions

• 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 9x5 loaf pan with butter.
• Remove the dough from the refrigerator and roll it out on a lightly floured surface into an 8x4 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 1½ - 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.