Brioche

Preparation

1. Step 1

   In a small pan on medium-low, warm the milk briefly, until 115 to 120 degrees on an instant-read thermometer, about 30 seconds. Combine warm milk, sugar, honey and active dry yeast in the bowl of a stand mixer. Whisk together (by hand is fine) and let sit for 10 to 15 minutes to bloom. (Your yeast will start to bubble and foam.)

2. Step 2

   Once your yeast has bloomed, whisk in 4 eggs, one at a time (again, by hand is fine), until well combined.

3. Step 3

   Place the bowl on your stand mixer and outfit with the dough hook. Add the flour and salt and turn your mixer on medium to pull the dough together. Knead on medium, scraping the sides and adding 1 to 2 tablespoons flour, a tablespoon at a time, if necessary, until a soft, loose ball of dough forms, 7 to 10 minutes.

4. Step 4

   Turn the mixer down to low and slowly add the butter, 1 to 2 tablespoons at a time, until well combined. This should take about 10 minutes.

5. Step 5

   Once all of the butter is incorporated, turn the mixer back up to medium and knead the dough until it pulls away from the sides of the bowl and is tacky but not sticky, another 10 to 15 minutes.

6. Step 6

   Butter a bowl that is large enough for the dough to rise by half. Scrape the dough into the buttered bowl, cover with a clean tea towel and let sit out at room temperature (or in a warm-ish place) until doubled, 1½ to 2 hours.

7. Step 7

   Replace the towel with plastic wrap to seal tightly and place your bowl in the refrigerator to rest overnight (or at least 8 hours).

8. Step 8

   Prepare two 9-inch loaf pans by coating the sides and bottoms with butter and lining each with a strip of parchment paper that hangs over the long sides to create a sling. Press the parchment into place and butter the parchment.

9. Step 9

   Take the chilled dough and cut it in half. Next, cut each half into thirds (about 166 grams each) and shape into smooth, tight balls. Place three balls next to one another into each pan. Cover with tea towels and set in a warm place to double, about 2½ hours.

10. Step 10

    When the loaves have almost doubled, heat the oven to 400 degrees.

11. Step 11

    Make the egg wash: Whisk the remaining egg with 1 tablespoon water and pass it through a small sieve or mesh strainer to make it less viscous. Remove the tea towels and brush the tops of the loaves with egg wash. Sprinkle with sugar, if you like.

12. Step 12

    Place pans side by side, but at least 4 inches apart, on a sheet pan and put into the oven. Immediately turn the oven down to 350 degrees.

13. Step 13

    Bake until a thermometer inserted into the center of the loaves reads 190 degrees, 30 to 35 minutes. If you do not have a thermometer, you will know your loaves are done when they are fully browned on top and soft but firm when pressed in the center. Let them cool in their loaf pans on cooling racks for at least 30 minutes. Remove using the parchment slings and continue cooling, or eat warm with a slab of salted butter.

14. Step 14

    If not eating right way, the loaves can be wrapped in a tea towel and stored in a bread box for 1 to 2 days, or wrapped well in plastic film and stored for up to 4 days, at room temperature. You can also wrap in parchment, then plastic wrap and then aluminum foil and freeze them for up to 3 months. If freshly baked, be careful while wrapping so as not to crush your loaves (or freeze unwrapped for an hour before wrapping as directed).