Brioche

Directions

For Sponge:

1. Combine the milk, yeast, egg, and 1 cup flour in the bowl of an electric stand mixer.
2. Mix the ingredients together with a rubber spatula, stirring until everything is just blended.
3. Sprinkle the remaining 1 cup flour to cover the sponge mixture.
4. Set the sponge aside to rest uncovered for 30–40 minutes. After this time, the flour coating should crack, indicating the dough is progressing as it should.

For Bread:

5. Add the sugar, salt, eggs, and 1 cup flour to the sponge.
6. Set the bowl in the electric mixer, attach the dough hook, and mix on low speed for a 1–2 minutes, just until the ingredients begin to come together.
7. While continuing to mix, sprinkle in ½ cup more flour.
8. When the flour is well incorporated, increase the mixer speed to medium and beat for about 15 minutes, stopping to scrape down the dough hook and bowl as needed.
9. Work the butter until it is the same consistency of the dough by either hitting it with a rolling pin or smearing it across a clean surface with a dough scraper. The ready butter should be smooth, soft, and cool, not warm, greasy, or oily.
10. With the mixer on medium-low speed, add the butter a few spoonfuls at a time. The dough should begin to fall apart at this point.
11. When all of the butter has been added, raise the mixer speed to medium-high for 1 minute, then reduce the speed to medium and beat the dough for about 5 minutes, until the dough comes together once again. The dough will be soft and sticky. If it doesn't not come together after a few minutes of mixing, add 1 tablespoon flour.
12. Transfer the dough to a very large buttered bowl, cover tightly with plastic wrap, and let it rise at room temperature from about 2–2½ hours, until doubled in size.
13. Deflate the dough by placing your fingers under it, lifting a section of dough, and then letting it fall back into the bowl. Work your way around the outside of the dough, lifting and releasing.
14. Cover the bowl tightly with plastic wrap and refrigerate the dough overnight, or for at least 6 hours. It will continue to rise and may double in bulk again.
15. Remove from refrigerator and divide the dough into thirds.
16. On a lightly-floured surface, divide each section into six equal pieces and shape each piece into a ball.
17. Grease three loaf pans using nonstick cooking spray.
18. Place the six balls side-by-side in one of the greased loaf pans so that you have three short rows, each with two balls of dough.
19. Do the same with the other two pieces (12 balls) of brioche dough.
20. Cover the pans with plastic and allow the dough to rise at room temperature until doubled in bulk, about 2 hours.
21. Preheat the oven to 375°F.
22. Lightly brush each loaf with egg wash, taking care not to let the glaze dribble into the pan.
23. Use the ends of a pair of very sharp scissors to snip a cross in each ball of dough.
24. Bake the loaves for about 30 minutes, or until an instant read thermometer reads 200°F.
25. Remove loaves from oven, place on a wire rack, and cool to room temperature.