1/2 cup whole milk
2 large eggs
2 tablespoons sugar
1 teaspoon kosher salt
1/2 cup (1 stick) unsalted butter, softened
2 1/2 cups all-purpose flour
1 package active dry yeast (2 1/2 teaspoons)
Bread machine recipe:
Add all ingredients in order to your bread machine. Set on the dough cycle. When cycle is done (usually 1 1/2 hours for most bread machines) proceed to step 6
By hand recipe:
Heat the milk in a small saucepan over low heat until it’s just warm (110-115F) Remove pan from heat and pour milk into a small bowl. Stir in the yeast and 1 cup of the flour. Cover the bowl with plastic wrap and let rest for 10 min.
Combine the butter, sugar, salt and eggs in a mixer bowl with a paddle attachment (or food processor). Add the remaining 1 1/2 cups flour and process until smooth. Add the yeast mixture and process again until smooth. Turn the dough onto a lightly floured surface and knead 5 minutes, until smooth and elastic.
Shape the dough into a loaf and place into 8 1/2 or 9 inch non-stick loaf pan. Cover the pan with a clean dish towel and allow rising for about an hour.
Preheat the oven to 375F. Using a sharp knife, score the loaf length wise with a sharp knife. The score the loaf 3 times at equal intervals across. This makes a professional looking loaf and helps it bake evenly.
Bake for 30-40 minutes, or until golden. Remove from pan and place the loaf on its side on a cooling rack. Alternate side after 5 minutes (this prevents the loaf from compressing)
*I wanted to make Brioche bread for so long but I know the traditional way takes a lot of time and labor intensive and I know the result is well worth it. For now I would settle for the simple recipe, especially having two active boys. I am very happy for what I have achieve thanks to Luisa’s Catering recipe. She also gave to 2 ways how to make it, if you have a bread machine or by hand. I did made it by hand, few reasons I’m really happy too how it turned out. I served this when we had friends over for dinner. enJOY!!!
Source: Group Recipes