Brioche Bread Recipe

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.

Once the sponge is ready, add 3 eggs, the salt, remaining 2½ cups flour, and remaining 2 tablespoons sugar. With 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.

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

Once all of the butter is incorporated, increase the speed to medium-low and continue kneading 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.

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

Punch down the dough and turn 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 ends together 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, about 40 to 60 minutes. (It should be puffed up above the top rim of the pan.)

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

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

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. 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.