Brioche Bread

Ingredients

Sponge

128g all-purpose flour

7g active dry yeast

120g warm milk

Dough

320g large eggs room temperature (~5eggs)

384g all-purpose flour

105g sugar

12g sea salt

227g soften butter

Egg Wash

1 large egg

1 tbsp water

~ Sea salt for sprinkling

Directions

• 
  mix all the sponge ingredients in a mixing bowl and using a hook attachment, mix till well combined and put it aside for 45min
• once sponge have air pockets, add in eggs, flour, sugar and salt and mix on medium till well combined then increase to medium high till dough pulls away from sides and is very elastic and shiny
• add in butter about 1 tbsp at a time at medium speed for about 15min and increase speed to medium high for about 7min (test window pane)
• cover the bowl with plastic wrap and let the dough rest for 1hr or double in size
• once dough has doubled in size, turn out onto a floured surface and punch down dough
• divide in half using a bench scraper
• cut each half into six equal pieces and flatten each piece into a rectangle, then fold short ends in towards each other as if folding a letter
• flatten again and tightly roll into a log starting with the short end... repeat with all pieces
• place 6pcs of dough into a greased loaf pan and cover with plastic wrap and rest for 1hr or double in size
• pre-heat oven to 190°C and prepare the egg wash
• once dough is ready, brush with egg wash and sprinkle with salt
• bake for about 30min or top is deep golden
• let cool completely before baking

Foodnote: Butter make everything taste better and since I am a butter hoarder hehe and a fan of bread... so Brioche it is!! This is quite challenging. I think I did wrong as I can't get to the window pane stage :( I just go ahead and proof to 1hr and proceed to the other steps while praying hard it will turn out looking like bread hehe. It still double in size on final proofing though pheeewww... Finally I have a very super soft bread. Will I make this again... eeerrr unlikely. Maybe will try to find a better and easier to handle brioche bread dough.