Brioche

Step 1

In a small bowl, dissolve the 2.25 tsp yeast and 1 tbsp of the sugar in 1/4 cup warm milk (about 110°F). Let stand until foamy, about 5-10 minutes.

Step 2

In a large bowl, whisk together the 2.5 cups flour, remaining 3 tbsp sugar, and 1 tsp salt. Make a well in the center.

Step 3

Add the yeast mixture, remaining 1/4 cup milk, and 3 eggs to the well. Stir until a shaggy dough forms.

Step 4

Turn dough onto a floured surface and knead for 8-10 minutes, until smooth and elastic. Gradually knead in the 1/2 cup softened butter, 1 tbsp at a time, until fully incorporated and dough is glossy.

Step 5

Place dough in a greased bowl, cover, and let rise in a warm spot until doubled, about 1-1.5 hours.

Step 6

Punch down dough, shape into a loaf, and place in a greased 9x5 inch loaf pan. Cover and let rise again until puffy, about 45 minutes.

Step 7

Preheat oven to 375°F. Brush the top with an egg wash (1 egg beaten with 1 tbsp water) if desired. Bake until golden brown and hollow-sounding when tapped, 25-30 minutes. Cool before slicing.