This rich, buttery eggy bread is sure to be your next baking addiction!
1/2 cup (125 mL) homogenized milk, warmed
1/4 cup (60 mL) granulated sugar, divided
1 package active dry yeast (2 1/4 tsp/12 mL)
4 eggs, at room temperature
4 cups (1 L) all-purpose flour, divided
1 1/2 tsp (7.5 mL) salt
3/4 cup (175 mL) unsalted butter, at room temperature, cut into 12 cubes
When Ready to Bake
1 tbsp (15 mls) milk
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 1/2 hours. Refrigerate for at least 4 hours or up to 24 hours.
Let stand at room temperature for 2 to 2 1/2 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.
Use Brioche in these great BC Egg recipes (if you don’t eat it all in a single sitting…):