Brioche Loaves

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Ingredients

Serves

Conversion

Metric

Imperial

Dough

1/2 cup 3% milk

1/4 cup granulated sugar, divided

1 package active dry yeast (2 1/4 tsp)

4 egg room temperature

4 cup flour, divided

1 1/2 tsp salt

3/4 cup unsalted butter, at room temperature, cubed

Assembly

1 egg

1 tbsp milk

Amount Per Serving

310 Calories

Fat

14 g

Saturated fat

8 g

Sodium

330 mg

Sugar

5 g

Protein

8 g

Carbohydrate

37 g

In bowl of stand mixer, combine milk, 1 tsp (5 mL) sugar and yeast; let stand for 8 to 10 minutes or until foamy.
On low speed, beat in eggs, 1 cup (250 mL) flour, remaining sugar and salt until combined. Add remaining flour; beat on low to medium speed for 8 to 10 minutes or until dough comes away cleanly from side of bowl.
Beat in 1 cube of butter at a time, making sure each cube is incorporated before adding the next one; beat dough for about 5 minutes or satiny and glossy.
Transfer to greased bowl; cover with plastic wrap and let rise at room temperature for 1 ½ hours. Refrigerate for at least 4 hours or up to 24 hours.
Let stand at room temperature for 2 to 2 ½ hours or until doubled in volume. Divide dough into 8 portions and roll into balls. Divide balls evenly between 2 greased 8- x 4-inch (1.5 L) loaf pans. Cover with lightly greased plastic wrap; let stand at room temperature until doubled in volume.

Preheat oven to 375˚F (190˚C). Beat egg with milk; brush evenly over loaves. Bake for 40 to 45 minutes or until golden brown and instant-read thermometer registers 190˚F (90˚C) when inserted in centre of dough. If loaves brown too quickly, tent with foil. Let cool in pans on rack for 10 minutes. Remove from pans; let cool completely.

Notes:

Use leftover bread for French toast or bread pudding.