Rich Butter Brioche Loaves

Ingredients

• 6 cups All-Purpose Flour (sifted, room temperature)
• 3/4 cup Milk (warm to 110‑120°F (43‑49°C))
• 6 tablespoons Granulated Sugar (divided: 1 tbsp for sponge, 5 tbsp later)
• 1 packet Active Dry Yeast (2¼ teaspoons)
• 6 large Eggs (room temperature)
• 2½ teaspoons Kosher Salt (if using fine table salt, halve the amount)
• 1¼ cups Unsalted Butter (soft, spreadable, cut into tablespoon‑sized cubes)
• 1 tablespoon Water (for egg wash)
• 1 large Egg (for wash) (beaten with water)
• 2 tablespoons Butter (for greasing pans) (softened)

Instructions

1. Warm the Milk

   Microwave 180 ml (3/4 cup) milk for about 30‑45 seconds until it reaches 110‑120°F (43‑49°C).

   Time: PT1M

   Temperature: 110‑120°F

2. Make the Sponge (Starter)

   In the mixing bowl combine 1 cup (120 g) all‑purpose flour, 1 Tbsp granulated sugar, and 1 packet (2¼ tsp) active dry yeast. Whisk, then add the warm milk and whisk to a smooth, pancake‑batter‑like consistency.

   Time: PT2M

3. First Fermentation of Sponge

   Cover the bowl loosely with plastic wrap or a clean towel and let sit at room temperature for about 45 minutes, until the mixture is frothy and doubled in size.

   Time: PT45M

4. Soften the Butter

   Cut the 1¼ cups butter into tablespoon‑sized cubes. Microwave in 10‑second bursts at 50 % power, stirring between bursts, until just soft and spreadable (do not melt).

   Time: PT2M

5. Combine Main Dough Ingredients

   To the risen sponge add 6 room‑temperature eggs, 2½ tsp kosher salt, the remaining 5 cups flour, and 5 Tbsp granulated sugar. Mix on low speed for 2 minutes until just combined.

   Time: PT5M

6. Incorporate Butter Gradually

   With the mixer on low, add the softened butter a tablespoon at a time, waiting until each addition is fully absorbed before adding the next. This will take about 10‑12 minutes.

   Time: PT12M

7. Knead to Silk‑Smooth Texture

   Increase mixer speed to medium‑low (speed 2) and knead for an additional 8 minutes until the dough is glossy, elastic, and no longer sticks to a clean finger.

   Time: PT8M

8. First Bulk Rise

   Scrape the dough into a lightly oiled bowl, cover tightly, and let rise in a warm spot for about 1 hour, or until doubled in size.

   Time: PT1H

9. Prepare Loaf Pans

   Generously butter two 8×4‑inch loaf pans. No need for heavy greasing; a thin layer is enough.

   Time: PT2M

10. Punch Down and Divide Dough

    Turn the risen dough onto a lightly floured surface, gently punch it down to release air, then divide into two equal pieces using a bench scraper.

    Time: PT5M

11. Shape and Braid

    Take one piece of dough, divide it into three equal strands, roll each into a ~9‑inch log, then braid the three strands. Tuck the ends under the loaf. Repeat with the second piece.

    Time: PT15M

12. Second Rise

    Place the braided loaves into the prepared pans, cover loosely with a towel, and let rise for about 1 hour, or until the dough reaches the top of the pans.

    Time: PT1H

13. Preheat Oven

    Preheat the oven to 375°F (190°C).

    Time: PT10M

    Temperature: 375°F

14. Egg Wash

    In a small bowl whisk together 1 egg and 1 Tbsp water. Brush the tops of the loaves lightly with the wash.

    Time: PT2M

15. Bake the Brioche

    Bake for 35 minutes. After 25 minutes, loosely cover the loaves with foil if they are browning too quickly.

    Time: PT35M

    Temperature: 375°F

16. Cool

    Allow the loaves to rest in the pans for 5 minutes, then transfer to a wire rack to cool completely (about 15 minutes) before slicing.

    Time: PT20M

Nutrition Facts

Calories

250

Protein

6 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g