The Best Brioche Bread

Ingredients

Steps

1. 1

   To make the sponge, in the bowl of a stand mixer, whisk together ½ cup flour, the milk, 1 tablespoon sugar, and the yeast until combined. Loosely cover and let stand at room temperature until foamy, 30 to 45 minutes.

2. 2

   Once the sponge is ready, add 3 eggs, the salt, the remaining 2½ cups flour, and the remaining 2 tablespoons sugar. With the dough hook attachment, beat on medium-low speed until well combined, about 1 minute, scraping down the bowl as needed. Continue mixing until the dough is shiny and elastic, about 8 minutes.

3. 3

   With the mixer on low speed, gradually add the butter 1 tablespoon at a time, waiting until each piece is fully incorporated before adding the next.

4. 4

   Once all of the butter is incorporated, increase the speed to medium-low and knead until the dough is smooth and elastic, about 8 minutes more. Scrape the dough down into the bowl. Cover and let rise in a warm place until doubled in size, about 45 minutes.

5. 5

   Lightly grease an 8¼x4½-inch loaf pan with softened butter.

6. 6

   Punch down the dough and turn it out onto a lightly floured surface. Cut the dough into 3 equal pieces and roll each piece into a 9-inch-long rope. Braid the ropes together, pinching the ends to seal. Tuck the ends under and place in the buttered loaf pan. Loosely cover and let rise in a warm place until doubled in size, 40 to 60 minutes; it should be puffed up above the top rim of the pan.

7. 7

   After the loaf has risen for 20 minutes, preheat the oven to 375°F.

8. 8

   In a small bowl, whisk together the water and remaining 1 egg until smooth. Brush the top of the risen loaf with the egg wash.

9. 9

   Bake for 35 to 40 minutes, or until deep golden brown, covering with aluminum foil after 25 minutes if the top is browning too quickly. Let the bread cool in the pan for 5 minutes, then remove the loaf and continue cooling on a wire rack. Serve warm or at room temperature.

10. 10

    Store cooled bread in an airtight container for up to 1 week, or slice and freeze in a freezer bag for up to 2 months.