A delightful and buttery brioche recipe perfect for any occasion.
Combine the yeast, egg, sugar, and flour in a mixing bowl.
Ensure the yeast is fresh for the best rise.
Let the sponge rest uncovered for 30 minutes until bubbly.
Cover the bowl with a damp cloth to prevent drying.
Add the remaining flour, butter, salt, and eggs to the sponge and mix with a dough hook.
Mix until the dough is smooth and elastic.
Let the dough rise for 2 hours in a warm place.
Cover the bowl tightly to retain moisture.
Deflate the dough and refrigerate overnight.
Chilling the dough enhances flavor.
Shape the dough into balls and place in a loaf pan.
Ensure even spacing for uniform baking.
Let the dough rise for 2 hours until doubled in size.
Proof in a warm, draft-free area.
Brush the loaves with egg wash and bake at 375°F for 30 minutes.
Check for a golden brown color and hollow sound when tapped.
Cool the loaves on a wire rack before serving.
Cooling prevents sogginess and enhances texture.
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