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Ingredients
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Dough Ingredients
For Serving
Method
Dough Preparation
- 1
Activate Yeast
In a small bowl, combine warm milk (about 110°F or 43°C) and instant yeast. Let it sit for about 5-10 minutes until foamy.
- 2
Mix Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt.
- 3
Combine Ingredients
Make a well in the center of the dry ingredients and add the activated yeast mixture and eggs. Mix with a spatula until a rough dough forms.
- 4
Knead the Dough
Transfer the dough onto a floured surface and knead for about 10 minutes until smooth and elastic.
- 5
Incorporate Butter
Gradually add the softened unsalted butter to the dough, continuing to knead until fully incorporated and the dough is smooth.
- 6
First Rise
Place the dough in a lightly greased bowl and cover with a damp cloth. Let it rise in a warm place for about 1-2 hours, or until doubled in size.
Shaping and Baking
- 7
Shape the Dough
Once risen, punch down the dough and turn it out onto a floured surface. Divide the dough into 3 equal pieces and shape them into balls.
- 8
- 9
Arrange in Pan
Place the shaped dough balls side by side in the prepared loaf pan.
- 10
Second Rise
Cover with plastic wrap and let it rise again for about 30-60 minutes until puffy.
- 11
Preheat Oven
Preheat your oven to 350°F (175°C).
- 12
Bake the Brioche
Bake in the preheated oven for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
- 13
Cool
Let the brioche cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Serving
- 14
Slice and Serve
Once cooled, slice the brioche and serve with a stick of butter on the side.