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Instructions:
Activate the Yeast:
In a bowl, combine the lukewarm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for about 5 minutes until it becomes foamy.
Prepare the Dough:
Add the eggs, flour, and salt to the yeast mixture. Mix until a dough forms. Knead the dough until it becomes smooth and elastic, which should take about 8–10 minutes by hand or 5–7 minutes using a stand mixer.
First Rise:
Cover the dough with a damp cloth and let it rise in a warm place for approximately 2 hours, or until it has doubled in size.
Incorporate Butter:
Once the dough has risen, gently deflate it. Gradually add the melted butter, a little at a time, kneading continuously until the butter is fully incorporated and the dough is smooth and shiny.
Shape the Loaf:
Divide the dough into two equal portions. Roll each portion into a rectangle and spread a thin layer of melted butter over each. Roll them tightly into logs, then place them side by side in a greased loaf pan. Let the dough rest for an additional 20 minutes.
Second Rise:
Cover the pan loosely and allow the dough to rise for another 1–1.5 hours, or until it has risen just above the rim of the pan.
Bake:
Preheat your oven to 180°C (350°F). Brush the top of the loaf with a small amount of milk. Bake for 25–30 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
Cool:
Remove the loaf from the oven and let it cool on a wire rack before slicing.
Tips for Success:
Lukewarm Milk: Ensure the milk is lukewarm, not hot, to activate the yeast properly.
Butter Incorporation: Gradually adding melted butter helps achieve a smooth and rich dough.
Proper Proofing: Allow sufficient time for both rises to develop flavor and texture.
Oven Temperature: Preheat the oven fully to ensure even baking.
Enjoy your homemade brioche loaf, perfect for toasting or serving with your favorite spreads!
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