This Brioche bread has the ultimate soft and fluffy texture, with a sweet buttery flavor. It’s absolute heaven when it comes out fresh and warm from the oven. This recipe yields 3 loaves from one batch, so you can stash some in the freezer and really make it worth your time!
Ingredients
FOR THE SPONGE:
1/3 cup warm whole milk (110 degrees F)*
2.25 tsp active dry yeast (instant or rapid rise is fine too)
1 large egg at room temperature**
10 ounces all-purpose flour, by weight (2 cups, measured), divided
FOR THE DOUGH:
1/3 cup granulated sugar
1 tsp kosher salt
4 large eggs lightly beaten
7.5 ounces all-purpose flour, by weight (1.5 cups, measured)
3/4 cup unsalted butter at 65-70 degrees F
butter for greasing optional
egg wash**** optional
