Brioche Loaves

By norsegal8

Ingredients

• 1/2 cup warm water (110 to 120 degrees)
• 1 package dried yeast
• 3 tablespoons sugar
• 6 extra-large eggs at room temperature
• 4 1/2 cups all-purpose flour
• 2 teaspoons kosher salt
• 1/2 pound unsalted butter, at room temperature
• 1 egg mixed with 1 tablespoon milk, for egg wash

Details

Servings 2

Preparation

Step 1

Combine the water, yeast and sugar in the bowl of an electric mixer fitted with the paddle attachment (make sure the bowl is at least 110 degrees before you put items in it). Mix with your hands and allow to stand for 5 minutes until the yeast and sugar dissolve. Add the eggs and beat on medium speed for 1 minute, until well-mixed. With the mixer on low speed, add 2 cups of the flour and the salt and mix for 5 minutes. With the mixer still on low, add 2 more cups of the flour and mix for 5 more minutes. Still on low speed, add the soft butter in chunks and mix for 2 minutes, scraping down the beater until well-blended.

With the mixer still running, sprinkle in the remaining 1/4 cup of flour. Switch the paddle attachment to the dough hook and mix on low speed for 2 minutes. Scrape the dough into a large buttered bowl and cover with plastic wrap. Refrigerate overnight.

The next day allow the dough to sit at room temperature for 1 hour. Grease 2 8 1/2x4 1/2x 2 1/2-inch loaf pans. turn the dough onto a lightly floured board and cut in half. Pat each portion into a 6x8-inch rectangle, then roll up each rectangle into a cylindrical loaf. Place each loaf, seam side up into a greased pan. Cover the pan with a damp towel and set aside to rise at room temperature until doubled in volume, 2 to 2 1/2 hours.

Preheat the oven to 375 degrees. When the loaves have risen, brush the top with the egg wash and bake for 45 minutes, or until the top springs back and it sounds slightly hollow when tapped. Turn the loaves out onto a wire rack to cool.