Makes 1 loaf
4 tablespoons warm whole milk (105°F – 110°F)
2½ teaspoons dry active yeast
2 teaspoons granulated sugar
2⅔ cups bread flour
¼ cup granulated sugar
4 large eggs, lightly beaten
1 teaspoon kosher salt
12 tablespoons (1½ stick) unsalted butter, room temperature
Egg wash (1 large egg and 1 teaspoon water whisked together)
Nutritional information per serving: Calories 108 (46% from fat) • carb. 16g • pro. 3g • fat 4g • sat. fat 2g • Col. 23mg • sod. 78mg • calc. 8mg • fiber 1g • Tot. Sug. 1g
1. Insert Dough Blade. Add 4 tablespoons warm whole milk, 2½ teaspoons active dry yeast and 2 teaspoons granulated sugar together in the work bowl. Let stand until bubbly.
2. Add 2⅔ cups bread flour, 4 large eggs and 1 teaspoon salt to the work bowl. Secure the Cooking Lid.
3. The processor is set to mix for 1 minute on Speed 6.
4. When time expires, scrape the bowl.
5. The processor is set to mix for 5:30 minutes on Speed 10. Add 12 tablespoons of room temperature butter, a little at a time, scraping the bowl occasionally.
6. The dough will resemble a thick batter rather than a dough ball but should be smooth. Should the dough be too sticky, add extra flour 1 tablespoon at a time, until smooth.
7. Transfer the dough to a well greased bowl, cover with plastic wrap and allow to rise in a draft-free place for about 3 hours, until it has doubled in size.
8. With a floured hand, punch down dough and wrap well with plastic wrap. Refrigerate for at least 4 hours and up to 12 hours.
9. Bring to room temperature for about 30 minutes before shaping bread.
10. Generously butter a standard loaf pan. Gently shape dough into a loaf and place into the pan.
11. Cover with plastic and rest until doubled, about 2 to 3 hours
12. While brioche is rising, preheat oven to 375°F.
13. Once doubled in size, brush with egg wash and bake for 35 to 40 minutes. Brioche should be shiny, puffed and golden with the internal temperature at 190°F.
14. Slightly cool before removing from pan. Fully cool on rack before serving.