Classic French Brioche Bread

Ingredients

3 1/2 cups (420g) all-purpose flour
2 1/4 tsp active dry yeast
1/4 cup (60ml) warm milk
3 tbsp sugar
1 tsp salt
3 large eggs
1/2 cup (115g) unsalted butter, softened
1 egg (for egg wash)

Directions

In a small bowl, combine the warm milk, yeast, and 1 teaspoon of the sugar. Let it sit for 5–10 minutes until foamy.

In a large mixing bowl, whisk the flour, remaining sugar, and salt. Add the eggs and the yeast mixture. Stir to combine.

Add the softened butter gradually, one tablespoon at a time, mixing well after each addition until fully incorporated.

Knead the dough for 10–12 minutes, by hand or with a mixer, until smooth and elastic. The dough will be soft but not sticky.

Cover the bowl with plastic wrap or a clean towel and let it rise in a warm place until doubled in size, about 1½ to 2 hours.

Punch down the dough and refrigerate it for 1 hour to firm up (makes shaping easier).

Divide the dough into three pieces, roll into ropes, and braid. Place in a greased loaf pan. Cover and let rise again for 45–60 minutes until puffy.

Preheat the oven to 350°F (175°C). Brush the top with beaten egg. Bake for 25–30 minutes until golden brown.

Let the brioche cool in the pan for 10 minutes, then move to a wire rack to cool completely before slicing.