Brioche Bread

In the large bowl of a stand mixer, using a spatula, mix milk, yeast, and 1 cup flour until combined. Cover with plastic wrap and let sit until sponge has formed some air pockets, about 45 minutes.

Add eggs, sugar, salt, and remaining 3 cups flour. Attach dough hook to stand mixer and beat on medium speed until well combined, then gradually increase speed to medium-high. Continue to beat, scraping down bowl every 4 to 5 minutes, until dough pulls away from sides of bowl and becomes shiny and elastic, 10 to 13 minutes total.

With the mixer running, gradually add butter, 1 Tbsp. at a time, beating to blend after each addition, 13 to 15 minutes. Continue to beat on medium-high speed until dough passes the windowpane test, 5 to 7 minutes. Cover bowl with plastic wrap and let rest in a warm area until doubled in size, about 1 hour.

<strong>To bake the next day:</strong> Once dough has doubled in size, punch down to deflate dough, then recover with plastic wrap. Refrigerate overnight until you’re ready to bake the next day. Follow instructions in the next step, letting dough proof until doubled in size, up to 2 hours and 30 minutes.

<strong>To bake same day:</strong> Once dough has doubled in size, turn out onto a lightly floured surface and punch down dough. Divide in half. Cut each half into 6 pieces for a total of 12. Flatten each piece to a rectangle, then fold short ends in toward each other as if folding a letter. Flatten again. Starting with a short end, tightly roll into a log. Repeat with remaining pieces.

Grease 2 (8” x 5”) loaf pans with butter. In each prepared pan, arrange 6 pieces of dough seam side down in one straight row. Cover with plastic wrap and let dough proof until puffy and doubled in size, 1 hour to 1 hour 30 minutes.

Arrange a rack in center of oven; preheat to 375°. In a small bowl, whisk egg and water. Brush egg wash on top of dough; lightly sprinkle with salt.

Bake bread until deeply golden on top and an instant-read thermometer inserted into center of loaf registers 190° and 205°, about 30 minutes.

Let cool 5 minutes, then turn out loaves onto a wire rack and let cool completely.