Ingredients (1 loaf)
- 2 cups all-purpose flour
- 1/4 cup warm water (~105-110F)
- 2 tablespoons milk
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1 1/2 teaspoons active dry yeast
- 1 large egg, plus 1 for egg wash
- 2 tablespoons granulated sugar
- 1/3 cup (5 1/3 tablespoons) unsalted butter, softened but still cool
Activate the Yeast and Mix the Dough
In the bowl of a stand mixer, whisk together the warm water and the active dry yeast. Let it sit for ~10-15 minutes, or until the mixture is bubbly and active.
Add the milk, sugar, 1 egg, salt, and all-purpose flour to the bowl.
Fit the mixer with the paddle attachment and mix on low speed until the ingredients are just combined and the flour is hydrated.
Develop the Gluten
Switch to the dough hook attachment and mix on medium speed.
Let the dough knead until it becomes smooth and pulls away from the sides of the bowl. This indicates the gluten is developing.
To check if it’s ready, perform a windowpane test. Take a small piece of dough and gently stretch it between your fingers. If you can stretch it thin enough to see light through it without it tearing, the gluten is well-developed. If it tears easily, it needs more kneading.
Incorporate the Butter
Once the gluten is developed, add the softened butter to the dough, a little bit at a time, while mixing on low speed.
Allow each piece of butter to be fully incorporated before adding the next. The dough might look greasy or broken at first, but it will come back together as you continue to mix.
First Rise (Bulk Fermentation)
Scrape the finished dough into a lightly oiled bowl. Cover it and let it rest in a warm place for ~30 minutes.
After 30 minutes, perform a set of folds. To do this, pull up one side of the dough and fold it over the center. Rotate the bowl 90 degrees and repeat three more times.
Cover the dough again and let it rise in a warm spot for another ~1 to 1.5 hours, or until it feels light and airy.
Shape the Loaf
Turn the dough out onto a lightly floured surface. Gently press it into a rectangle.
Fold the top edge down two-thirds of the way and press to seal. Rotate the dough 180 degrees and fold the remaining third down to meet the bottom edge, creating a log.
Pinch the seam firmly to seal it.
Place the shaped loaf, seam-side down, into a greased 9×5 inch loaf pan.
Final Proof and Bake
Cover the loaf pan loosely and let the dough rise in a warm place until it has risen to just above the rim of the pan. This can take ~1-2 hours.
When the loaf is almost fully proofed, preheat your oven to 350F.
In a small bowl, beat the remaining egg with a splash of water to make an egg wash. Gently brush the top of the loaf with the egg wash.
Bake for ~35-40 minutes, or until the crust is a deep golden brown and the internal temperature reaches ~185-190F.
Let the brioche cool in the pan for about 5 minutes, then turn it out onto a wire rack to cool completely before slicing.
Soft and Buttery Brioche Loaf
Ingredients
Ingredients (1 loaf)
- 2 cups all-purpose flour
- 1/4 cup warm water ~105-110F
- 2 tablespoons milk
- 1 1/4 teaspoons Diamond Crystal kosher salt
- 1 1/2 teaspoons active dry yeast
- 1 large egg plus 1 for egg wash
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter 5 1/3 tablespoons, softened but still cool
Instructions
- Whisk warm water and yeast in stand mixer bowl. Let stand 10-15 minutes until bubbly.
- Add milk, sugar, 1 egg, salt, and flour. Mix with paddle attachment until just combined.
- Switch to dough hook and knead on medium until smooth and pulls from sides.
- Add softened butter gradually while mixing on low, incorporating fully between additions.
- Transfer to oiled bowl. Rest 30 minutes.
- Perform one set of folds, rotating bowl 90° each time.
- Let rise 1-1.5 hours until light and airy.
- Shape dough into rectangle, fold into thirds to form log. Pinch seam to seal.
- Place seam-side down in greased 9×5 loaf pan.
- Let rise 1-2 hours until above rim of pan.
- Preheat oven to 350F.
- Brush with egg wash.
- Bake 35-40 minutes until golden brown and internal temp reaches 185-190F.
- Cool 5 minutes in pan, then completely on wire rack.
