BRIOCHE LOAF

Brioche Loaf image

I love this recipe and you are going to love it! It makes the softest, buttery brioche loaves in the entire world.

Provided by Abbi Heather

Time 2h45m

Yield 24

Number Of Ingredients 13

Ingredients

½ cup warm water (110 degrees F/45 degrees C)
1 ½ tablespoons active dry yeast
1 teaspoon white sugar
5 ½ cups all-purpose flour, or more as needed
¾ cup white sugar
½ cup warm milk
4 large eggs
1 ½ teaspoons salt
1 tablespoon honey
1 cup unsalted butter, at room temperature
1 large egg
1 tablespoon milk
1 tablespoon pearl sugar

Steps:

Combine warm water, yeast, and 1 teaspoon sugar in a small bowl. Set aside to activate the yeast, 5 to 10 minutes.
Place 4 cups flour, 3/4 cup sugar, yeast mixture, warm milk, eggs, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix on medium speed until dough starts to come together. Mix in honey, then little pats of butter, along with remaining flour; knead until it comes together in a soft, tacky dough.
Dump dough onto a floured work surface and cut into 2 even pieces. Form into balls and place in separate oiled bowls. Cover with plastic wrap and place somewhere warm until doubled in size, about 1 hour.
Dump dough onto a work surface. Lightly punch down and knead for a few seconds. Form the balls into loaf shapes and place seam-side down in greased 8x4-inch loaf pans. Lightly cover the pans with a lint-free kitchen towel and let rise until dough comes to the top of the pans, about 45 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Mix egg and milk together to make an egg wash.
Lightly brush the top of the risen loaves with egg wash and sprinkle with pearl sugar.
Bake in the preheated oven until deep golden brown, about 25 minutes. Allow to cool in the pan for 5 minutes then transfer to a wire rack to finish cooling.

Nutrition Facts : Calories 221.6 calories, Carbohydrate 30.2 g, Cholesterol 59.5 mg, Fat 9.1 g, Fiber 0.9 g, Protein 4.8 g, SaturatedFat 5.3 g, Sodium 164.4 mg, Sugar 7.6 g

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