Brioche

Brioche is a rich and buttery bread of French origin, characterized by its soft, tender crumb and slightly sweet flavor. It's often enjoyed as a breakfast or brunch item and can also be used in desserts like bread pudding or French toast.

Ingredients:

4 cups all-purpose flour

1/4 cup granulated sugar

1 teaspoon salt

2 1/4 teaspoons active dry yeast

3/4 cup warm milk

4 large eggs, room temperature

1 cup unsalted butter, softened

Egg wash (1 egg beaten with 1 tablespoon water), for brushing

Instructions:

In a large mixing bowl, combine the flour, sugar, salt, and yeast.

In a separate bowl, whisk together the warm milk and eggs until well combined.

Gradually add the wet ingredients to the dry ingredients, mixing until a rough dough forms.

Turn the dough out onto a floured surface and knead for about 10 minutes, or until smooth and elastic.

Gradually add the softened butter to the dough, kneading until fully incorporated and the dough is soft and shiny.

Place the dough in a greased bowl, cover with plastic wrap or a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.

Punch down the risen dough and divide it into equal portions, shaping each portion into desired brioche shapes (such as rolls, loaves, or buns).

Place the shaped dough on a baking sheet lined with parchment paper, leaving some space between each piece.

Cover the dough with plastic wrap or a clean kitchen towel and let it rise again for another 1-2 hours, or until puffy and doubled in size.

Preheat your oven to 375°F (190°C).

Brush the risen dough with the egg wash.

Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through. The internal temperature should reach 190°F (88°C) when tested with a digital thermometer.

Remove from the oven and let the brioche cool on a wire rack before serving.

Enjoy your brioche plain, with butter and jam, or as a base for sandwiches or French toast.